4 Easy Protein Pancake Recipes | Healthy Breakfasts | A Sweet Pea Chef

4 Easy Protein Pancake Recipes | Healthy Breakfasts | A Sweet Pea Chef


Hey, there. Lacy here with A Sweet Pea Chef, and if you’re
like me, you’re always on the lookout for high-protein, easy breakfast to start the
day off right. One of my favorite high-protein breakfasts
is something that also combines two of my absolute favorite things: protein, and pancake. So, today, I’m gonna say you had to make protein
pancakes, plus, we’re gonna go over four super easy, yummy and high-protein pancake recipes
so you can definitely get started making these today. So let’s get started. So, I’m gonna be using a kitchen blender to
make all of our protein pancake recipes. You could also use a food processor or if
you don’t have either of those, you can just mash everything up with a fork. It’s gonna to be a little bit lumpier, but
it will definitely be tasty still. First, let’s kick it off with some banana
protein pancakes. For your banana, I recommend using a very
sweet, very ripe banana because it’s gonna really help sweeten your entire pancake. This is the perfect use for those overripe
bananas on your counter that you just do not know what to do with. So, in your blender, we’re gonna add in some
uncooked rolled oats, a ripe banana, eggs, egg whites, baking powder, sea salt, ground
cinnamon, vanilla or unflavored protein powder, and ground flaxseed meal. Then we’re gonna just blend all of this until
it’s very smooth. Should take about a minute or so. To cook our blender protein pancakes, we’re
just gonna heat some coconut oil over medium-high heat in a skillet or a griddle. Instead of coconut oil, you can also use organic
grass-fed butter if you wanted, but I actually prefer the taste of the coconut oil. Your choice. Once the pan is hot and your oil is melted,
we’re put in about a third of a cup of our batter into our pan, and what this is gonna
do is gonna make about a four-inch pancake, which is what we prefer in our house. If you wanted to have a bigger pancake, add
a little bit more batter, smaller pancake, add a little bit less. Then just let it cook for about two to three
minutes. You’ll know it’s ready to flip when the edges
go from shiny to dull, and you start to see a few little bubbles start to pop up in the
middle. Then just quickly get your spatula and flip
it on over, and then cook for another one to two minutes until it’s all the way cooked
through. Then repeat with the remaining batter. This recipe should yield you about six to
eight four-inch pancakes. To serve your banana protein pancakes, just
top with some sliced banana and then drizzle it, of course, with some pure maple syrup. Not too much though, we don’t wanna ruin our
healthy breakfast, so just use just what you need. You can also use some raw honey if you wanted,
or you could just eat them plain without any added sweetener. For protein powders, look for ingredient lists
that are very small and that ones that taste good to you. I use a whey protein for this, but you can
use whatever protein you want or you could leave the protein powder out entirely if you
wish, but adding that protein powder in there does up the protein count in your pancakes
and makes them a high-protein pancake recipe. Next, we’re gonna be making some chocolate
protein pancakes, which are super delicious, and rich, and yummy, and awesome because they’re
chocolate. So, in our kitchen blender, we’re gonna add
in some eggs, followed by two ripe bananas, uncooked rolled oats, chocolate protein powder,
unsweetened cocoa powder, and some ground cinnamon. And then we are gonna blend this until it’s
very smooth. To cook these, just like with our banana pancakes,
we’re gonna heat our griddle over a medium-high heat and add in some coconut oil. Then once that melts, we’re gonna add in about
a third of a cup of our batter. Allow the edges to go a little bit from shiny
to dull, and for those little bit of bubbles to start in the center and then flip it on
over, cook the other side until golden brown and the whole pancake is cooked through. It should take another one to three minutes
depending on how large your pancake gets. Then repeat with the remaining batter. To serve these pancakes, I love topping them
off with some fresh raspberries and then a little drizzle of pure maple syrup for some
chocolate raspberry deliciousness. To store any of the pancakes we’re making
today for an easy grab and go high-protein breakfast, just place them in an airtight
container or a Ziploc bag. They’ll last in the fridge for most of the
week. Or you could freeze them and then they’ll
last for a couple months. Now, let me show you how to make sweet potato
protein pancakes that are high-protein and grain free. So, in our blender, we’re going add in some
cooked, mashed sweet potato. This has no skin on it, but you could leave
the skin if you really wanted. I remove the skin. Then add in some egg whites, vanilla protein
powder, ground flax seed, baking powder, ground cinnamon, and vanilla extract. And then just blend until smooth, and that’s
that easy. It’s so awesome. Then just like with our other pancakes, we’re
gonna heat our griddle over medium-high heat, add in that coconut oil, allow it to melt,
then pour in a third of a cup of this batter. And we’re gonna let this cook a little bit
longer because the sweet potato really doesn’t cook as fast as the other recipes, so you
want to leave it a little bit longer. You’ll notice that the edges still do get
that nice dull look and the center does start to bubble, but it’ll take just a minute longer
than the other recipes. And then you just flip it on over and then
cook that other side for another one to three minutes until it’s nice and solid, and cooked
through, and then you just remove it from the pan and repeat with the remaining batter. To serve these sweet potato protein pancakes,
top them off with a few chopped pecans which just go great with these and a little bit
of pure maple syrup and you are good to go. When I was first making pancakes and I didn’t
really know what I was doing, I found that the first one to two pancakes usually are
a dud and they don’t cook right, and it’s because you’re getting all those temperatures
right. So, I highly recommend once you get the right
temperature and you get a pancake that looks like how you want it, don’t change that temperature,
keep it that way, and then repeat with everything and then don’t mess with it. That’s gonna have the highest success for
the best pancakes. Next, we’re making oatmeal protein pancakes,
which just require five ingredients and are a great go-to base protein pancake recipe. They’re so easy. So, in your blender, we’re gonna add in some
egg whites, uncooked rolled oats, vanilla protein powder, pure maple syrup, and some
ground cinnamon. And then just blend until smooth. Just like with our other pancake recipes,
we’re gonna get our griddle, heat it over medium-high heat. And then we’re gonna add in our coconut oil,
allow that to melt, and then we’re gonna pour about a third of a cup of our pancake batter
onto the hot griddle. Once the edges go from shiny to dull and you
see a few bubbles in the center, it should take about two to three minutes. Go ahead and flip it on over and cook for
another one to three minutes until it’s cooked through. Then repeat with the remaining batter. To serve these oatmeal protein pancakes, I
love to top them with some sliced strawberries and then drizzle a little bit of pure maple
syrup over and then enjoy. I hope you love these for protein pancake
recipes and that you feel confident now to make your own protein pancakes at home. Let me know in the comments below which one
you’re gonna make first because I love hearing from you. And don’t forget to subscribe and give this
video a thumbs up if you enjoyed it and I will see you next time. Bye-bye. [00:07:14]
[music] [00:07:34]

12 thoughts on “4 Easy Protein Pancake Recipes | Healthy Breakfasts | A Sweet Pea Chef

  1. I am looking forward to trying the banana and the oatmeal pancakes. Great recipes, simple ingredients and quick.

  2. How much protein powder for oatmeal pancakes? I didn't see the amount in the recipe. Is it a 1/4 cup like the other pancakes?

  3. I tried the chocolate ones and it tasted disgusting! I followed the recipe exactly and I love all the ingredients but for some reason it made me feel sick.

  4. I made the chocolate one, it is been a week and i am almost every day eating pancakes , thaaaaaaaaaaaaaaaank you ⚘

  5. For the chocolate pancake recipe, can i replace whole 4 eggs to only egg white alone? will it change the texture of the pancake?

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