These low-carb 3-ingredient protein pancakes are so quick and simple to make, they might become your go-to weekday’s breakfast, seriously! Using a blender like the Vitamix will make your pancakes so fluffy you’ll never want to mix them by hand ever again. Made with almond flour, eggs, and protein powder, they are also keto and gluten-free.
So last week I decided it was more than time we started using a Vitamix at home. I had been contemplating the idea for a while now and quite frankly, I think the only thing which was holding me back was analysis paralysis.
There are just so many models and options. Plus, the difference in price between the basic model and the more expensive devices is far from negligible. Nevertheless, I decided to go with the A3300, which is the model right “below” the A3500, which is the Cadillac.
I decided not to go with the A3500 because frankly, I did not need the pre-programmed options as the built-in timer is what I think I will be using the most anyway.
I am not going to do a full Vitamix review here, but I will say this: I am 150% satisfied with my purchase. YES it is a very expensive device (although you could buy the basic model and it WILL do everything the higher end models do), but I think it is well worth the price.
It comes with a 10-year warranty and I will be using this amazing blender A LOT.
On to this recipe post now!
Ingredients to make 3-Ingredient Protein Pancakes
- Almond Flour. I decided to go with almond flour with this recipe as it is low-carb, gluten-free and because it has a very subtle taste. It made for very fluffy, almost silky textured pancakes.
- Vanilla Protein Powder. Use the ISO type for the low-carb/keto version. If it is not your concern, then any type or brand will do.
- Eggs. Lots of em. I wanted this recipe to be protein packed and low-carb at the same time, so eggs simply made perfect sense to me.
How to Make Protein Pancakes Using Whey Protein Powder
- Preheat your pan. Or fire-up the pancake maker!
- Blend. Blend all of the ingredients together until very smooth. To do so, I use a very powerful unit: The Vitamix. Alternatively, simply combine all of the ingredients in a large mixing bowl and whisk until smooth.
- Make the pancakes. Pour the mixture evenly into your pancake maker, or cook the pancakes using a pan and a little coconut oil. This recipe will make 6 pancakes.
- Serve. Serve immediately with your favorite healthy pancake toppings. Suggestions below.
Frequently asked questions
How to store protein pancakes. The batter can be stored for up to 2 days in the refrigerator in an airtight container. Cooked pancakes can be stored in the fridge for up to 7 days in a sealed container and up to 3 months in the freezer. For the freezer option, add a layer of parchment paper between every pancake for easier use.
How to make this recipe without eggs. Simply replace each egg with either one large mashed banana, 1/4 cup applesauce or greek yogurt.
Suggested healthy pancake toppings. You could use either one or many of the following: Maple syrup, whipped coconut cream (or whipped cream), berries, dark chocolate chips, almond butter.
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3-ingredient protein pancakes
- 1 1/2 cup almond flour
- 1 cup vanilla whey protein powder use ISO for low-carb
- 6 eggs
Preheat your pancake maker or a large pan over low-medium heat.
Using a blender or food processor, blend all of the ingredients until smooth. Alternately, you could simply whisk all of the ingredients together in a large mixing bowl.
Melt 1 tbsp coconut oil into your pan and pour about 1/3 cup pancake batter per pancake. Flip when a spatula can easily slip under the pancake. Cook for 2-3 minutes on each side. Alternately, pour the pancake batter evenly into your pancake maker.
Repeat step 3 until there is no more batter left.
Top with your favorite healthy toppings!
Ex: Maple syrup, whipped coconut cream, dark chocolate chips, berries, mashed fruit.