World’s Easiest Protein Packed Pancakes



I love pancakes!  They are easily one of my top breakfast picks.  I have fond memories of my dad making fun-shaped Aunt Jemima pancakes on a Sunday morning when my brother and I were little.  These quick and easy pancakes are a huge nutritional upgrade from Aunt Jemima pancakes...and just as quick and easy to make!

A number of months ago, I discovered that I am intolerant to a number of foods (wheat, egg yolks and dairy being just a few) which led to my quest for a pancake recipe that I could not only tolerate, but truly enjoy.  I discovered this recipe from Joyous Health's World's Easiest Pancakes and I adapted it to 'up' the protein content.

Whenever I'm planning a meal, I do my best to include lean protein, colourful fruits/vegetables, smart carbs (nutrient dense, high in fibre, minimally processed) and healthy fats.  By topping these protein packed, smart carb pancakes with coconut cream and fresh berries, these pancakes are a complete healthy meal.  In place of the coconut cream, you could use coconut butter or coconut yogurt.  A little drizzle of pure maple syrup is also delicious.

Let's get cooking!


1 1/2 cups rolled oats (I used Bob's Red Mill GF)

1 cup non dairy milk

1 ripe banana (the riper it is, the sweeter the pancakes)

1/2 tsp vanilla extract

2 scoops vanilla protein powder*

1/4 cup fresh or frozen berries

Coconut Oil (1-2 Tbsp as needed for cooking)


In a high speed blender:

  • Grind up rolled oats into a flour
  • Add all ingredients except berries and and coconut oil and blend well
  • Add berries and blend on lowest setting just until stirred
  • Let batter sit while heating griddle and melting coconut oil

Heat griddle to medium-high.  Melt 1 Tbsp coconut oil.  Pour batter (1/4 cup for each pancake) onto griddle.  Let cook until the edges start to turn golden brown.  Flip and cook another few minutes.  Once cooked, place in the oven on lowest setting to keep warm while you finish making the remaining pancakes.

Serve with a dollop of coconut cream** and fresh berries/fruit of your choice, plus or minus a drizzle of pure maple syrup.  I had these with fresh peaches a couple of weeks ago and they were decadent!

YIELD:  9 pancakes

*Protein Powder - Although I can't tolerate cow, sheep or goat milk, I can tolerate whey (yay!).  My favourite whey protein isolate is KAHA New Zealand Whey (Vanilla) - it's fine texture is great for baking and it has a whopping 31g of protein per serving!  Experiment with your favourite protein powder and let us know in the comments how it turns out.

**COCONUT CREAM:  Refrigerate a can of full fat coconut milk (I use Native Forest) for at least 2 hours.  Scoop out the coconut cream (you can save the coconut water and use in a smoothie or elixer) and place it in a chilled bowl.  Mix on low with a hand held mixer.  Add in the scrapings of one vanilla bean pod (or 1 tsp vanilla extract) and 1-2 Tbsp of maple syrup.  Mix until well combined.  Cover and chill until ready to use.


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