Whey protein pancakes have become quite the obsession in our household. They freeze well, reheat perfectly, and provide a balanced breakfast or post-workout snack. Bacon lovers everywhere, this recipe is for you.
It’s sweet, savory, and motivational–who doesn’t want to jump out of bed when these glorious aromas are wafting from the kitchen! This is another recipe created by my bodybuilder buddy.
Maple Bacon Whey Protein Pancakes
While I’ve titled these ‘whey protein pancakes,’ any kind of protein powder may be substituted. I like whey the best because of how it tastes and the way it makes me feel. But, if you have other preferences, there are plenty of additional options like soy, casein, pumpkin, pea, or hemp proteins that would suffice.
Important note: these nutrition facts do include one tablespoon of sugar-free syrup and are based on making four pancakes with this amount of batter. So, you may want to adjust this nutrient information based on how many pancakes you make and the amount of syrup you use. Just try to keep them the same size if you’re looking for nutrients per pancake.
I prefer a sugar-free syrup if I’m just having these for breakfast. However, if I have them as a post-workout snack, I use regular syrup because the additional sugars in the syrup help drive the proteins to the muscle after a good lift. Make sure to drink plenty of water as well for the best results.
If you start to make protein pancakes as often as we do, I have to suggest getting this pancake griddle with removable handles. It’s easy to store and cooks your pancakes to perfection. I have an electric stovetop, and the heat can be finicky when using a frying pan. This griddle gives me plenty of space and makes the whole process fly by. I’m making pancakes for days. 😉
- 1/2 cup oats
- 1 tablespoon coconut flour
- 1/4 cup fat free Greek yogurt
- 1/4 cup unsweetened almond milk
- 2 strips bacon, cooked and cut into small pieces
- 1 teaspoon maple extract
- 1 teaspoon baking powder
- 2 egg whites
- 1 scoop vanilla protein powder
- 1 tablespoon Stevia
- 4 tablespoons sugar-free maple syrup
- Place oats in a food processor and process until finely ground. Add coconut flour, yogurt, milk, bacon (reserve 1 tablespoon for topping), extract, baking powder, egg whites, protein powder and Stevia. Process until mixed well, scraping down the sides of the bowl if necessary.
- Preheat a skillet or pancake griddle and spray with non stick cooking spray. Pour 1/3 cup of batter onto hot griddle and cook on medium heat for 2-3 minutes on each side.
- Serve with maple syrup and reserved bacon.
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Serving Size:1 pancake
Amount Per Serving: Calories: 134Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 297mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 13g
Nutrition facts are an estimate only.
For more of our yummy protein pancake recipes, click the links below:
Have you tried whey protein pancakes yet? Or any type of protein pancake recipe?