Protein Pancakes

I have always struggled with pancakes. I have had more than my fair share of ugly stacks, that never quite reach my expectations. There have been far too many recipes that just were not flippable. Whats a pancake if its not flippable?

However, one thing I do give myself credit for is perseverance, and it has paid off. I now have a recipe that is tasty, healthy and makes pancakes that FLIP.

It such a simple recipe and there is nothing more satisfying than its easy, reliability.

So I am publishing this recipe for all other pancake strugglers out there – or anyone who envies the stacks they see on social media. This super simple recipe is perfect for everyone.

Protein Pancakes

Easy, reliable, simple pancake recipe. 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 20 g Buckwheat Flour
  • 20 g Protein Powder*
  • 25 g Egg White
  • 25 g Yogurt (I use dairy free)
  • 50 ml Almond Milk


  1. Mix all the ingredients, adding the almond milk gradually at the end.

  2. Spray a pan with some coconut oil spray (or whatever oil you would usually use) and get the pan hot. 

  3. Add tablespoon amounts of the mixture into the pan. 

  4. Cook on a medium heat for a few minutes, flipping half way. 

  5. Stack 'em serve with whatever you like. 

Recipe Notes

*I use Protein Works Chocolate Peanut flavour - it tastes like Reeses chocolate!

I like to top mine with fruit and a chocolate sauce mixture I make from 1 tbsp dairy-free yogurt with 1 tsp cacao powder and a splash of almond milk.