5-ingredient High Protein Pancakes


Serves: 8 | Prepping Time: ~15 min | *high-protein


Nutrition Information (per serving)

  • Calories: 120 kcal
  • Carbs: 9.0g.
  • Fat: 2.2g.
  • Protein: 18.2g.
  • Fiber: 2.4g.
  • Sugar: 0.2g. 



  • [160 g.] 1½ cups pea protein isolate
  • [100 g.] ½ cup whole wheat flour
  • [375 ml.] 1½ cups almond milk (can be substituted with water)
  • [8 g.] 2 tsp. baking soda.
  • [10 ml.] 1 tsp. vanilla extract

Optional Toppings:

  • Walnuts
  • Blueberries (fresh or frozen)
  • Shredded coconut

Total number of groceries: 4-5



  1. Add all ingredients to a blender and blend until smooth, scrape down the sides of the blender to prevent any lumps if necessary.
  2. Put a non-stick frying pan over medium heat.
  3. Pour a large tablespoon of batter into the frying pan and bake until the edges are dry and bubbles form in the pancake.
  4. Flip the pancake and bake the other side until it’s lightly browned.
  5. Repeat the process for the remaining pancake batter.
  6. Store the pancakes in an airtight container in the fridge and consume within 3 days. Store in the freezer for a maximum of 30 days and thaw at room temperature. Use a microwave or non-stick frying pan to reheat the pancakes before serving.

Tip: Serve the pancakes with some peanut butter apple sauce (see recipe).


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  1. I like the idea of peanut butter apple sauce to use on top, but I’m not finding a recipe. Is it located to your book to purchase?

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