I love this Homemade Protein Pancake Mix because it’s so easy to make and has simple, clean ingredients! Having it on hand makes healthy breakfasts a breeze! Just add water and you’ll have the perfect, filling, protein pancakes in under 6 minutes! 20.1 grams of protein per serving!
Whole Wheat Flour: If you’ve tried my Healthy Sugar Cookies, or my Vegan Sugar Cookies, you already know that white whole wheat flour is a go to flour of mine! You can use any whole wheat flour of your choice too. Just like the oat flour, you can grind your own hard white wheat berries to make fresh flour! I highly recommend trying this. If you want to find out more about hard white whole wheat flour, definitely take a quick glance at my Healthy Sugar Cookie post. I go into detail about the flavor and texture this flour gives baked goodies!
The Perfect Protein Powder Blend
I’ve tested many different protein powders in pancakes and I assure you that this combo is the best! We use a combination of unflavored plant based protein powder and unflavored grass-fed whey protein powder. Unflavored is key because it makes the pancakes taste like actual pancakes! The protein pancakes I’ve tried in the past that use flavored protein powders usually make the pancakes taste like protein powder. If you’re looking for protein pancakes that actually taste like pancakes I highly recommend this combo!
The reason we use grass-fed whey is because it gives these pancakes extra fluffiness! And of course, grass-fed whey is super high in protein and healthy omega 3 CLA fats. Great for metabolic health and protecting your body from diseases! (Source)
If you’re vegan or just trying to avoid whey protein then just swap the whey protein powder for another ½ cup of unflavored plant based protein powder.
Likewise, if all you own is flavored protein powder, you can definitely try using that! The pancakes may have a protein powder taste to them if you do this, but since we use other ingredients it shouldn’t overpower too much.
How Much Protein Per Serving of Pancakes?
The serving size for this recipe is 3 (¼ cup size) pancakes. By adding water to the dry mix, per serving you will be eating 20.1 grams of protein! Compare this to a Bisquick mix that only has about 6 grams of protein. Not to mention Bisquick is highly processed and has 9 GRAMS OF FAT. That’s SEVEN times as much fat and less than half the protein! (My husband helped me do the math on that one). If these pancake mixes went head to head in a boxing ring, I think we know who the clear winner would be.
This Protein Pancake Mix is Great for Other Healthy Recipes too!
I absolutely love this protein pancake mix because you can use is as a replacement to flour in a ton of recipes! Say you want to make my Chocolate Chip Pumpkin Muffins, you could just swap this protein mix in instead of the plain whole wheat flour. And BAM! You’ll have PROTEIN CHOCOLATE CHIP PUMPKIN MUFFINS! Yum. You can totally make waffles with this mix too!
That’s why I just love having this protein pancake mix on hand at all times. You never know when you will HAVE to make a batch of protein cookies, pancakes, or banana bread. Oh and did I mention… the pancakes taste so good your kiddos won’t even realize it’s healthy!
Hope you love this protein pancake mix as much as our family does!
Homemade Protein Pancake Mix that’s easy to make and has simple, clean ingredients! Just add water and you’ll have the perfect, filling, protein pancakes in just 6 minutes! (Makes about 38 (¼ cup) Pancakes) 20.1 grams of protein per serving!
1. Combine all ingredients into a resealable gallon size bag. Seal the bag and shake it up until everything is well incorporated. (See Note 2)
2. Label the bag “Protein Pancake Mix” OR transfer to an airtight container and label it.
3. Store in a cool dry place for up to 6 months.
To Make Simple Protein Pancakes:
1. In a medium bowl, mix 1 cup protein pancakes mix with ¾ cup water. Add in 1/4 cup yogurt of choice or unsweetened applesauce (this will keep the pancakes nice and moist!). Whisk/stir mixture until smooth. (You may need more or less liquid depending on the protein powder you used in the dry mix).
2. Heat a large frying pan or griddle on medium heat and grease with coconut oil. When heated, pour about ¼ cup of batter onto the pan per pancake. Pop some chocolate chips onto each pancake if desired. Let cook for around 3 minutes until pancake batter starts to bubble on top and the edges look golden. Flip and repeat until pancakes are cooked through.
3. Serve hot with desired toppings! Or freeze for a convenient premade breakfast! (See Note 3)
Protein Powder: You can use whatever protein powder you prefer. Unflavored will give you the closest taste to real pancakes. Flavored protein may affect the flavor and texture of your pancakes. If you use all whey protein powder, add in about 1/4 cup plain yogurt (I use non-fat greek) to your batter when making the pancakes. I've found that using all whey causes the pancakes to come out a little dry. The yogurt will prevent this. You may need to add more or less water to your pancake mix depending on the protein powder you use as well.
You can mix the ingredients in a large bowl and then transfer to an airtight container instead of mixing it in the storage bag. Whatever is most convenient for you!
Freezing the pancakes is a great option for a quick breakfast! Just spread the cooked pancakes on a plate or cookie sheet after cooking them and freeze for a quick 10 minutes. Then transfer them to a bag or storage container to store in the freezer. Pre-freezing them for 10 minutes separated ensures that the pancakes won’t get stuck together when frozen.
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