Protein Pancakes
Lightly golden and perfectly fluffy, these protein pancakes combine in a single bowl and cook in minutes for a low-carb, dairy-free, high-protein recipe that’s perfect for breakfast or any time of the day! Pair them with low-carb toppings, for a sweet, nutritious option everyone will love.

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What can I expect?
Classic pancake recipes are made with a base of all-purpose flour and sugar, but not this version! Instead, we use protein powder and almond flour, replacing the starchy carbs with nutrient-dense ingredients.
As a result, these protein pancakes are completely sugar-free and are full of protein, fiber, and healthy fats to keep you satisfied all morning long. In addition, all the ingredients combine in a single bowl and cook in minutes to make your mornings easy. Plus, you can prepare extras to store in the fridge or freezer for later.
Serve them warm with your toppings of choice, and you’ll never go back to boxed or frozen pancakes again!
Are Protein Pancakes Healthy?

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Let’s take a look at the main ingredients:
- Protein powder
- Almond flour
- Eggs
- Unsweetened almond milk
Protein powder, almond flour, eggs, and almond milk are all natural, nutritious food sources, made with minimal ingredients. Use them as staple ingredients in a wide variety of recipes.
Sugar is what makes food unhealthy.
Most pancake recipes are made with white flour (refined grains), which digest very similarly to sugar.
In a single serving, you’re already up to 22g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Omit the flour, and omit the added sugar (or swap it for a sugar substitute), and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy.
Enjoy this protein pancakes recipe knowing it supports your well-being. Learn more about eating less sugar here.
Protein Pancakes Tips

1. Can I make these pancakes ahead of time and store them?
Yes! You can make these pancakes in advance, and refrigerate them for up to 3 days. Reheat in a microwave or on the stovetop. They also freeze well; store them in an airtight container and freeze for up to a month.
2. Can I substitute almond flour with coconut flour?
Yes, but keep in mind that coconut flour is much more absorbent. If you use coconut flour, reduce the amount to 2 tablespoons and possibly add an extra tablespoon or two of almond milk to adjust the consistency.
3. What kind of protein powder works best?
Any plain protein powder will work, but whey, casein, or a protein blend will give the pancakes a fluffier texture. Plant-based powders may result in slightly denser pancakes but still work well.
4. Can I make this recipe vegan?
Yes! Substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for a few minutes) and use a plant-based protein powder for a vegan-friendly version. Adjust almond milk as needed if the batter is too thick.
5. Can I use a sugar substitute in this recipe?
Yes, you can use a sugar substitute like stevia or erythritol if you prefer to sweeten the pancakes without adding extra carbs. Adjust the amount to your taste preference.
6. How can I make sure these low-carb protein pancakes are fluffy?
To ensure fluffy pancakes, make sure not to overmix the batter, and allow it to rest for a few minutes before cooking. This allows the baking powder to activate and create air pockets for fluffier pancakes.
6. What toppings go well with protein pancakes?
Feel free to include any toppings you like best such as sugar-free pancake syrup, peanut butter, chocolate chips, chopped nuts, butter, fresh fruit, or whipped cream.
7. What should I serve with protein pancakes?
You can easily enjoy these pancakes on their own as a complete meal. Or, pair them with options like fresh fruit, high protein breakfast casserole, veggie breakfast casserole, or egg muffins to make them even more filling.
Protein Pancakes
Print RecipeIngredients
- 1/2 cup protein powder whey, casein, or plant-based
- 1/4 cup almond flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 2 large eggs whisked
- 1/3 cup unsweetened almond milk or other low-carb milk alternative
- 1 tsp vanilla extract omit if using vanilla protein powder
Instructions
- In a mixing bowl, combine the protein powder, almond flour, baking powder, and salt. Mix until well blended.
- Add whisked eggs, almond milk, and vanilla extract and mix until the batter is smooth and free of lumps. If the batter is too thick, add a bit more almond milk, one tablespoon at a time, until it reaches a pourable consistency.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, until golden brown.
- Serve warm with your favorite low-carb toppings, like berries or sugar-free syrup.
Notes
See Tips above recipe card for FAQ and substitutions.
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/protein-pancakes
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