These high protein pancakes without protein powder contain a high amount of protein per serve. The easy protein pancakes without bananas are made with whole food ingredients, including:
- hemp seeds
- chia seeds
- pumpkin seeds
- sunflower seeds
- oat flour
- baking powder
- almond milk
- a teaspoon of vanilla extract
This high protein pancake recipe without protein powder yields 4 servings with each serving containing:
- 285 calories
- 12 grams protein
- 22 grams carbohydrates
- 14 grams fat
I promise you will love these healthy pancakes, especially when topped with maple syrup, fresh fruit, and plain Greek yogurt. Lately, it has been my favorite breakfast in these cool winter months. Enjoy them any day of the week, as this high protein breakfast is super healthy.
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The easy protein pancakes will leave you feeling perfectly full while providing long-lasting energy as they contain protein and healthy fats. Cinnamon adds a natural sweetness and flavors the pancakes beautifully.
My sister inspired me to make these high protein pancakes with no protein powder. While we stayed at my sister’s place as we settled into Canada on our recent move, she would frequently make high protein pancakes that were so yummy and healthy. However, she would add collagen powder and pea protein powder to her recipe with ground nuts, seeds, and oats.
I was always full for hours after eating her pancakes and never felt bloated. Plus, I loved that they were wheat free, high in protein, and easy to make.
Each time she made them, they were a bit different as she never measured the ingredients and would sometimes swap the nuts and seeds used.
Once we moved into our place, I dialed in the recipe and wrote it down! I don’t know about you, but when I find or create a good recipe, I must write it on paper.
Benefits of the high protein pancakes without protein powder
Chia, hemp, sunflower, and pumpkin seeds are among the highest plant-based protein sources from nuts and seeds. They are ground into flour which makes them easy to digest and absorb.
These seeds are a great natural protein source to make homemade pancakes. The chia seeds are also fantastic for holding the protein pancake batter together as it acts as a binder.
Meet your nutritional needs with these four super seeds that provide you with all the essential amino and fatty acids when combined! How good is that?
They are refined sugar-free and great for weight loss as they contain fiber and protein to keep you feeling full, unlike regular pancakes that are high in processed carbohydrates. Highly processed carbs such as white flour used in traditional pancakes cause blood sugar spikes and dips due to the rapid absorption, which causes you to feel hungry soon after as your blood sugar drops again.
One egg provides even more protein in this healthy pancake recipe. You can make high protein vegan pancakes by omitting the egg, as the pancakes still hold together nicely with no egg.
These protein pancakes will curb the hunger craving while keeping you full for hours without feeling weighed down or bloated.
They are also wheat-free, which is ideal for weight loss as wheat is a common food sensitivity for many people. Food sensitivities can cause inflammation, insulin resistance, and weight gain.
Eggs can also be a common food sensitivity, so omit them and make high protein vegan pancakes if you are intolerant and have weight loss goals.
These pancakes also contain ample amounts of healthy omega-3 fats, which help promote weight loss. They are high in fiber for healthy bowel movements and blood sugar balance. Fiber slows down glucose absorption into the bloodstream for stable blood sugar levels, so you have lasting energy levels while feeling satiated.
How to make high protein pancakes without protein powder
To make the pancake mix, you will need a high-speed blender such as a Vitamix or a nut and seed grinder to grind the quick oats, nuts, and seeds into a flour consistency. I do this in two batches. Start by blending the oats into flour, then place in a mixing bowl. Measure equal amounts of sunflower, chia, hemp, and pumpkin seeds into a blender to grind them into a flour consistency. Do not over-blend.
Add all the dry ingredients to the mixing bowl, including the baking powder and cinnamon, and mix with a spoon before adding the wet ingredients. Add the almond milk, egg, and vanilla extract and mix into a batter. If you need more liquid, add almond milk until your desired consistency. The batter thickens if left to sit as the chia seeds absorb the almond milk.
Oil a non-stick pan with a touch of olive oil, then pour the pancake batter into the pan using a scooper to form a round pancake. You may need to flatten the batter with a spoon. Cook the high protein pancakes for 2-3 minutes on each side over medium-high heat or until golden brown. Enjoy the cooked pancakes with your favorite toppings such as maple syrup, plain yogurt, fresh fruit, or this homemade blueberry mango jam!
Tips for making the best protein pancakes
These pancakes are not overly fluffy due to nuts and seeds being used as flour but adding the baking powder is critical to help these pancakes rise and become as fluffy as possible so remember to add the baking powder!
For gluten-free pancakes, use gluten-free oats ground into flour, or you could also use gluten-free flour such as amaranth.
You can add a scoop of protein powder for extra protein. I have tried both a vanilla protein powder and plain pea protein powder and preferred the plain protein powder as I found the flavored vanilla protein powder too sweet and overpowering for my liking. My favorite, which I frequently add to this recipe, is a scoop of collagen powder!!
Store leftover pancakes in an airtight container in the fridge and enjoy the next day.
The pancake mix has no added sugar, as I serve it with fresh fruit, maple syrup, or homemade jam with yogurt and find that to be the perfect natural sweetness. However, if you desire a sweeter pancake, go ahead and add a touch of coconut sugar 🙂
I meal prep the dry pancake mix, so it is ready to go in the morning. Blend the oats and seeds the night before, mix with all the dry ingredients, and store in a mason jar until you are ready to make pancakes. Add the wet ingredients in the morning, cook in the pan and enjoy with your chosen toppings.
I hope you enjoy this easy protein pancake recipe as much as my toddler and I do! By the way, if you have kids and want to make them healthy pancakes, this recipe is for you. Also check out these healthy carrot pancakes and spinach banana pancakes!
High Protein Pancakes Without Protein Powder
- 1 high speed blender or nut and seed grinder
- 1 Mixing bowl
- 1 frying pan
- Place oats into a high speed blender to blend into flour. Transfer to a mixing bowl and blend the chia, hemp, pumpkin and sunflower seeds into flour.
- Add all the dry ingredients to the mixing bowl and stir before adding in the wet ingredients and whisking with a fork.
- Grease a frying pan with half a tsp of olive oil then scoop the pancake batter into the pan forming a round circle. Fry each side for 2-3 minutes or until golden brown before flipping.