Fluffy Protein Pancakes

December 1, 2022

These are the ultimate low-carb and high-protein fluffy pancakes. Make these easy protein pancakes for a healthy breakfast that keeps you full for hours!

Protein Fluffy Pancakes

If you're tired of eating the same breakfast every day, then it's time to try these protein pancakes. They're healthy and delicious—and incredibly easy to make!

This recipe includes Coconut flour, which is a low-carbohydrate and gluten-free flour made from ground coconut meat. It can be used as a replacement for wheat flour in many recipes and requires way less quantity than other flour.

This recipe is just perfect for anyone who loves pancakes but wants to cut out gluten and carbs. 

Protein Fluffy Pancakes


Here are all the ingredients and substitutes that you need to make these protein pancakes:

  • Egg white: you can replace it with one flaxseed egg.
  • Milk: For a low-calorie option use unsweetened plant-based milk such as almond, coconut, soya, or rice milk.
  • Apple cider vinegar: apple cider vinegar will make your pancakes fluffier, hence it's optional. You can also use any kind of vinegar you have available, will still work.
  • Oat flour: if you don't have oat flour, you can add in blender oats and blend for a couple of seconds. 
  • Protein: You can use any protein powder you like such as casein, whey or vegan. If you prefer not to use protein at all, replace with oat or all-purpose flour. 
  • Coconut flour: You can use any other flour, but you will need to use double the quantity of coconut flour.
  • Baking powder: You can replace it with bicarbonate soda
  • Sweetener: you can use stevia, honey, agave or maple syrup or any other sweetener you like.

For the chocolate dressing:

  • Yoghurt: my favourite yoghurt is Greek, but Skyr or quark are always great options. Also, plant-based would work well.
  • Sweetener: I usually use vanilla flavour drops, but feel free to use any of your preferences.
  • Raspberries: generally berries have the least calories, hence I use them in most recipes. 

Fluffy Protein Pancakes

Recipe by Frixos Dimitriadis Course: BreakfastDifficulty: Low


Prep time


Cooking time





These are the ultimate low-carb and high-protein fluffy pancakes. Make these easy protein pancakes for a healthy breakfast that keeps you full for hours!


    • 1 1 Egg White

    • 1 1 Egg

    • 100 ml 3/7 cup milk unsweetened almond milk

    • 1 tsp 1 tsp apple cider vinegar (optional)

    • 20 g 1/6 cup oats (oat flour)

    • 20 g 1/5 cup protein powder

    • 20 g 1/6 cup coconut flour

    • 1 tsp 1 tsp Baking Powder

    • Zero Calorie Sweetener of your Choice

    • Chocolate dressing
    • 10 g 1 6/7 tbsp cocoa powder

    • 100 g 1/2 cup no-fat Greek yoghurt

    • 30 ml 2 tbsp milk unsweetened almond milk

    • 1/4 tsp 1/4 tsp Zero Cal Sweetener of your Choice

    • Toppings
    • 50 g 3/7 cup raspberries


    • Add all the dry ingredients into a bowl and mix to help avoid clumping when combined with the wet ingredients.
    • In a mixing bowl whisk together egg, egg white, milk and apple cider vinegar and stir well. Set aside for 2 to 5 minutes.
    • Combine wet and dry ingredients. Slowly add water and mix until it yields a batter consistency. Don’t over-mixing the pancake batter! Leave the batter to rest for 10 minutes.
    • Then, use low-calorie cooking spray in a non-stick frying pan and split the mixture into 4 or 5 portions in the pan.
    • Leave the pancakes to fry for 1 minute before flipping and frying for another 1 minute on the other side. When bubbles begin to appear on the surface, it's time to flip the pancakes.
    • Place cooked pancakes on a cooling rack, and do not stack them until all pancakes are ready, to make sure they don’t get soggy.
    • In the meanwhile, for the chocolate dressing, mix 0% yoghurt with cocoa, milk and zero-calorie sweetener.
    • When pancakes are ready, stack them, and top them with the chocolate dressing and plenty of raspberries! Enjoy!


    • Apple cider vinegar is optional, however adding it will make the pancakes more fluffy.
    • The thicker the pancake batter, the fluffiest the pancakes will be. Also do not over-mix the pancake batter and leave it to rest for 10 minutes.
    • Once pancakes are cooked, place them on a cooling rack so they won't get soggy.
    Fluffy pancakes

    Nutrition facts

    Nutrition information per serving (makes 2)




















    Sat. fat





    38 %
    35 %
    27 %

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