Ridiculously Easy Protein Pancakes with Pancake Mix

Protein pancake on a white plate with a drizzle of peanut butter and fresh berries.

5 from 1 vote

Ridiculously Easy Protein Pancakes with Pancake Mix

I'm slightly obsessed with these Super Easy Protein Pancakes! Made with just five ingredients (store-bought pancake mix, protein powder, cinnamon, baking soda, and egg whites), they are light, fluffy, and packed with protein and fiber. Meal prep the pancake base ahead and have an easy, healthy breakfast recipe ready for a busy week.

Prep Time5

Cook Time5

Total Time10

Course: BREAKFAST

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: serving

Calories: 255kcal

Author: Dani Spies

Ingredients

1/3 cup (40 grams) Simple Mills almond flour pancake mix
2.5 tablespoons (13 grams) vanilla protein powder
1/8 teaspoon baking soda
dash of cinnamon
1 teaspoon (2 grams) NOW acacia fiber powder (optional)
1/3 cup (90 grams) liquid egg whites

Instructions

Whisk all of the ingredients to fully combine in a large bowl.
Pour into an 8-inch nonstick pan. Cook for 2 minutes on each side.
Top with any favorite toppings! I love to top my pancake with PBFit or natural peanut butter and fresh berries.

Video

Notes

Storage tips:

In the refrigerator: When the pancakes have cooled, place them in an airtight container or zip-top bag and store them in your fridge for up to about 4 days.

In the freezer: Place the leftover pancakes in an airtight zip-top bag and label it with the date. They will keep for up to 3 months in the freezer. No need to thaw before reheating!

Reheat: When you're ready to eat a pancake, pop it in the microwave for about 45 seconds or rewarm in a toaster oven.

Nutrition