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Easy Low Carb Protein Pancakes

6-Ingredient Protein Pancakes You Can Cook Once and Eat All Week



½ cup vanilla whey protein powder

1 cup unsweetened almond milk

8 large fresh egg whites

1 tsp vanilla extract

2/3 cup finely ground flaxseed meal

2 tbsp granulated Stevia or other low carb sweetener to taste

coconut oil for greasing pan


  1. Using an electric mixer, mix together all the ingredients, until you get a smooth batter.
  2. Grease a skillet with coconut oil and heat over medium heat.
  3. Drop ¼ cup of batter for each pancake onto the hot skillet.
  4. Cook until small bubbles begin to form on top.
  5. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  6. Serve immediately with fresh berries or divide the pancakes between airtight containers and refrigerate for up to five days.
  7. Reheat in the microwave on medium power for 45 seconds or on the stove over low heat.


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