Simple Protein Pancakes is a paid collaberation with Naked Nutrition. Protein seems to be everywhere at the moment, but many protein products come with long ingredient lists containing sweeteners, flavourings and fillers. I was drawn to Naked Nutrition because its flavoured whey powders keep the ingredient list short, without artificial sweeteners.
After spending 16 weeks in hospital last year, I take looking after my body seriously and try very hard not to eat to many UFP’s, so Naked Nutrition Grass Fed fills that protein gap for me and has become an easy way for my family to add protein to breakfasts and snacks.
I like that the flavoured Naked Whey powders have short ingredient lists and contain no artificial sweeteners. Vanilla adds a subtle sweetness, while chocolate produces a richer pancake that works particularly well with berries or nut butter. Always check the packaging for the current serving size, ingredients and nutritional information.
Today I am sharing with you my super simple protein pancakes which have only 3 ingredients and pack 38 grams of protein. These pancakes are a hit with my family too and we have made them with both the chocolate and vanilla Naked Whey.
These flourless protein pancakes use banana for natural sweetness and moisture, eggs for structure, and whey protein powder for flavour and additional protein. They are quick enough for a weekday breakfast and can be prepared in around 10 minutes.
Simple Protein Pancakes
Super simple and healthy Protein pancakes with only 3 ingredients
Ingredients
- 1 banana Ripe
- 2 Medium Eggs
- 2 Scoops Naked Whey 32 grams
Instructions
- Mash up a ripe banana – you will know it’s ripe and perfect for pancakes when it starts to go a little brown.
- Add two eggs
- Add in the protein powder and mix until combined.
- Pour into a pre-heated pan (a little oil or butter will make things go smoothly) on a low heat
- Cook on each side for around 2 minutes depending on how thick you have made them
- Then, serve with toppings of your choice.
Recipe Notes
- Chocolate: Use chocolate Naked Whey and serve with raspberries.
- Vanilla and cinnamon: Add ¼ teaspoon of cinnamon.
- Blueberry: Press a few blueberries into each pancake after pouring the batter.
- Thinner pancakes: Add one or two tablespoons of milk.
- Extra texture: Add one or two tablespoons of oats, although the recipe will no longer contain only three ingredients.
These pancakes are best served immediately, but leftovers can be refrigerated in an airtight container for up to two days. Reheat them gently in a frying pan or microwave. They can also be frozen with baking paper between each pancake and reheated from defrosted.
Tips for Perfect Protein Pancakes:
- Use a very ripe, spotty banana because it will mash more easily.
- Cook the pancakes over low to medium-low heat; protein pancakes can brown quickly.
- Make smaller pancakes so they are easier to turn.
- Let the batter rest for two minutes before cooking.
- Wait until the edges look set before flipping.
- Add a splash of milk if the mixture is unusually thick.
- Use a non-stick pan with a little butter or neutral oil.
FAQ
Why are my protein pancakes dry?
The heat may be too high, or the batter may contain too much powder. Cook them gently and add a small splash of milk if the batter is very thick.
Why do my pancakes fall apart?
They may have been turned too soon. Make small pancakes and wait for the edges to set before flipping.
Can I make the batter in a blender?
Yes. Blend the banana, eggs and protein powder briefly until combined. Avoid excessive blending.
Can I prepare them in advance?
Yes, although cooked pancakes store better than raw batter.
Can I make them without banana?
Not as a direct substitution—the banana supplies sweetness, moisture and structure. A banana-free version would need separate testing.
Are these pancakes gluten-free?
The basic ingredients do not inherently contain gluten, but readers with coeliac disease or allergies should check every product label and cross-contamination statement.