Protein pancakes used to garner eye rolls from me. It wasn’t until I started lifting weights again that I realized I probably needed up my protein intake a bit. Then those protein pancakes I kept seeing didn’t seem like such a silly thing anymore.
And that’s where these Blender Protein Pancakes come in. Using the blender means minimal clean-up and makes it way too easy to pour the batter onto the hot griddle. Oh, and did I mention that these are made without protein powder? Yep–even better!
I think that was my hangup about “protein” anything for a long time. Many protein powders are not delicious, or even close.
They can be chalky and taste fake, not to mention the crazy ingredients some contain. So instead, I like to use a combination of ingredients that are naturally high in protein AND taste fantastic.
Hemp hearts are kind of my go-to for plant-based protein these days. They have a great, nutty flavor and blend up very creamy. (Try adding them to your smoothie or to make non-dairy milk or a vegan cream sauce.)
The hemp hearts give the oat-based batter an extra boost of protein and healthy fats. And then there’s the eggs and Greek yogurt. All-natural ingredients with pronounceable names that just so happen to be high in protein and create fantastic pancakes. What more can you ask for?
To serve, I opt for an extra protein boost by slathering each pancake with a little nut butter and topping them with sliced banana, berries, and another little sprinkle of hemp hearts. But you can certainly serve these with maple syrup, jam, or honey, which is how my kids like to eat them.
This recipe makes two good-sized servings with about 24g of protein each, not counting the nut butter for serving. You can boost the protein even more if you use 4 eggs whites and higher protein yogurt, like Siggi’s or Fage.
Double or triple the recipe and you’ll have enough for the whole week. They keep well in the fridge for about a week, and can be frozen for several weeks.
Blender Protein Pancakes
- Electric or stovetop griddle
- Butter coconut or avocado oil, for cooking (if needed)
- 1 cup rolled oats 11 g protein
- 6 tablespoons 60g hemp hearts (18 grams protein)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon plus more for sprinkling
- 1/4 teaspoon sea salt
- 2 large eggs 8 g protein or 4 large egg whites (4 g per egg white)
- 1/2 cup plain unsweetened Greek yogurt (12-14 g protein)*
- 1/3 cup almond milk or water plus more if needed, for thinning batter
- 1 tablespoon sugar optional
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons nut butter 4 grams - 2g in each tbsp.
- 2 medium bananas sliced (1 g protein)
- 1/2 cup fresh berries
- 1-2 tablespoons hemp hearts for garnish
- Preheat an electric or stovetop griddle.
- While griddle is preheating, place all of the pancake ingredients into a blender jar in the order listed. Pulse a few times, then blend until smooth. Add a little more almond milk or water, if needed. The batter should be pourable, but not too thick or too thin.
- Lightly grease the preheated griddle with butter or oil, if needed. (I use one that doesn't require greasing first.) Using about 2 tablespoons of better per pancake, pour batter onto the hot griddle. Let cook for 1-2 minutes on the first side, then flip and cook for another few minutes until cooked through. Transfer to a plate and keep warm until ready to serve.
- Repeat process with remaining batter, being sure to grease griddle well between each batch to prevent sticking.
- To serve, divide the pancakes between two plates. Spread each pancake with a little almond butter and top with fruit. Sprinkle with cinnamon and a few more hemp hearts, if desired. Serve warm.