High-Protein Fluffy Pancakes
Protein and egg batter cooked until golden — ready in 15 minutes
These high-protein fluffy pancakes blend eggs with protein powder, a little almond flour or cottage cheese, and baking powder, then cook on a griddle until golden and puffed, like the pan. Each serving has 22 g of protein and 5 g net carbs.
Low carb, sugar-free, and no regular flour.
Why you’ll love these pancakes
- 22g protein per serving
- 5g net carbs
- Eggs and protein powder
- Ready in about 15 minutes
- Fluffy and golden
- One griddle
Health notes
- Protein: Eggs and protein powder.
- Low carb: No regular flour. Sugar-free sweetener only.
- Sugar-free: No added sugar.
- Keto-friendly: Each serving stays around 5g net carbs if the batter is measured.
Key element — do not overmix
Overmixed batter is dense. Stir until just combined so the pancakes stay fluffy, like the griddle.
Ingredients
Pancakes (4 servings)
- 4 large eggs
- 2 scoops (about 50g) vanilla or unflavored protein powder
- ¼ cup almond flour or ½ cup blended cottage cheese
- 1 tsp baking powder
- 1 Tbsp sugar-free sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil for the griddle
Swaps
- Regular flour or sugar syrup: Not in the 5g number.
- Cottage cheese: Blend it in place of the almond flour. Protein stays high.
- No protein powder: Protein drops. The pancakes are denser.
- Extra baking powder: They rise more. Do not overdo it.
Instructions
| 1 | Mix. Whisk the eggs, protein powder, almond flour or cottage cheese, baking powder, sweetener, vanilla, and salt until just combined. Do not overmix. |
| 2 | Heat. Heat a griddle or skillet over medium. Lightly grease with butter or oil. |
| 3 | Cook. Pour ¼-cup portions. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden, like the pan. |
| 4 | Serve. Stack and serve. This batch makes about 4 servings. |
Pro tips
- Do not overmix. The pancakes stay fluffier.
- Regular flour or a sugar syrup is not in these numbers.
- Medium heat. High heat browns them before they set.
- Let the batter rest 2 minutes if it is thick.
- Macros are per serving, 4 from this batch.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 190 |
| Protein | 22g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 9g |
| Sodium | 320mg |
Estimates based on eggs, protein powder, almond flour or cottage cheese, and sugar-free sweetener, divided into 4 servings. Regular flour and a sugar syrup are not included.
Variations
Cottage cheese
Blend cottage cheese in place of the almond flour. Protein stays high.
No protein powder
Use an extra egg. Protein drops. The pancakes are denser.
Chocolate
Add 1 tsp cocoa powder. Flavor is richer.
Extra fluffy
Separate the eggs. Whip the whites and fold them in.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Cool fully. Reheat in a pan |
| Best fresh | Right away | Fluffiest when warm |
| Freezer | Up to 1 month | Layer with parchment. Reheat from frozen |
FAQ
Test your knowledge
5 quick questions about these fluffy pancakes
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the pancakes fluffy?
4. About how long does this take?
5. What is not in the 5g number?
