Protein Pancakes

Hooray! Pancake day is nearly here. I love this time of year, as it is the one time that you can get away with eating pancakes all day. I enjoy mine sweet, but they are versatile, so can be enjoyed as a savoury option too. The recipe below is a standard pancake recipe, so that it can be adapted to accommodate sweet or savoury tastes. With this recipe, protein is naturally obtained from the eggs, however I have added a little extra protein for those who are training or working out. Using a flavoured protein powder such as vanilla is great for a sweet pancake, but for savoury tastes unflavoured would work well. The choice of oil is down to personal preference, but coconut oil would give a great flavour. 

For a sweet pancake, I would usually top with fruit or yoghurt, and of course a drizzle of chocolate (it has to be done doesn't it?!)

For a savoury pancake, I would top with bacon and a drizzle of maple syrup. Or as an alternative, I would put some bacon in the middle, sprinkle some cheese on top, roll up into a wrap and place back into the frying pan until the cheese has melted.


75g Plain Flour

25g Protein Powder

2 Large Eggs

300ml milk (use Skimmed milk for a lower calorie option)

1tbsp Oil


Whisk all the ingredients together in a jug, adding a pinch of salt, until a smooth batter is formed.

Set a frying pan over a medium heat adding a little oil.

Pour a little mixture into the pan and fry the pancakes on each side until golden (roughly 1 minute on each side)

Serve whilst still warm with toppings of your choice.

62kcal per serving

26.6g Protein

2.25g Fat per serving


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