Fluffy Protein Pancakes

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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2 servings
Calories: 302kcal


  • 80 g plain flour (or any flour)
  • 50 g vanilla flavoured whey protein protein (PEScience Cake pop flavour used here)
  • 1/2 teaspoon baking powder
  • 100 g light ricotta or fat Free Greek yogurt
  • 3 egg whites
  • 120 mls milk (unsweetened almond used here)
  • 1/2 teaspoon vanilla essence


  • Add the dry ingredients to a bowl (flour, protein powder, baking powder) and mix well.
  • Add in the vanilla essence, milk and fat free Greek yogurt or light ricotta.
  • Mix until just about combined and leave aside.
  • In a clean and dry bowl, whisk the egg whites until they start to form stiff peaks. This is what will make the pancakes fluffy. It will take a few minutes by hand (it's a workout) or you can use an electric whisk if you have one.
  • Fold the egg whites into the pancake batter.
  • Heat a pan on medium and spray well with 1 kcal spray.
  • Add a tablespoon of batter to the pan and spread evenly.
  • Cook for about 1-2 minutes until it starts to bubble and flip over.
  • Cook for another 30 seconds and repeat with remaining batter.
  • Top with whatever you like.
  • Can cook in advance and keep in an airtight container in fridge. Can eat them cold or to heat them back up, toast for a few seconds.


Serving: 5pancakes | Calories: 302kcal | Carbohydrates: 33g | Protein: 33g | Fat: 5g