Easy Protein Pancakes
These easy protein pancakes are packed with protein, kid-approved, and perfect for breakfast or breakfast-for-dinner nights. Made with protein powder and a bread mix shortcut, they're fluffy, delicious, and great for meal prep.
Equipment
- large mixing bowl
- flat top griddle or large skillet
- spatula
- whisk
- Measuring Cups
Ingredients
- 2 packages Miss Jones Chocolate Banana Bread Mix
- 3 scoops Dymatize Cocoa Pebbles Protein Powder
- 10 large eggs
- 2 tbsp vanilla bean paste
- 1/4 cup coffee creamer (more or less, depends on consistency)
- butter for greasing griddle
- chocolate chips optional
Instructions
- In a large bowl, whisk together the bread mix and protein powder.
- Add the eggs and vanilla bean paste.
- Slowly add coffee creamer, stirring until the batter reaches a thick pancake consistency.
- Heat a griddle over medium heat and melt butter on the cooking surface.
- Pour batter onto the hot griddle.
- Sprinkle chocolate chips onto the pancakes, if desired.
- Cook until bubbles form on the surface and the edges begin to set.
- Flip and cook until golden brown and cooked through.
- Serve immediately or store leftovers for meal prep.
Notes
- Add coffee creamer gradually. Different protein powders absorb liquid differently.
- Do not overmix the batter.
- These pancakes freeze well and can be reheated in the toaster, microwave, or air fryer.
- We usually use Miss Jones Chocolate Banana Bread Mix, but the Pumpkin Bread Mix works great too.
Full Batch
- Calories: ~4,020
- Protein: ~255g
- Carbs: ~591g
- Fat: ~83g
Per Serving
Serving size: 2 pancakes- Calories: ~335
- Protein: ~21g
- Carbs: ~49g
- Fat: ~7g