High Protein and Calorie Pancakes

High Protein and Calorie Pancakes

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Perfect for a heavy training day when you need the protein intake and the energy to make it through the day.

The thickness of the pancakes can be varied by adding more milk to the mixture. As there is a lot of protein powder, they can become quite dry. Adding in extra milk will help keep it just that little thinner and moist.

This mix does make a lot of pancakes, so adjust the ingredients to make a simple stack for yourself. The mixture will last a few days in a sealed container in a fridge making it great for a quick pre-made breakfast.

High Protein and Calorie Pancakes

  • 10 Minutes
  • 20 Minutes
  • 12


Protein Pancake Mix

  • 2 cups self-raising flour
  • 1 1/2 cups of milk
  • 1 egg
  • 12 scoops of protein powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 25g butter, melted


  1. In a large bowl, sift the flour through. Make sure there are no large lumps and it is all as fine as possible.
  2. Sift in the bicarbonate of soda, protein powder and caster sugar. Mix all together.
  3. In the middle of the mixture, make a small well and crack the egg into the well and slowly mix through.
  4. Add the milk in a little at a time while mixing. Add more milk if needed to get a nice thick consistency but still stirrable.
  5. In a large frying pan, melt the butter on a medium heat.
  6. Using a ladle, pour in a portion of the mixture to make a 12cm in diameter pancake. Depending on the thickness of the mixture, the pancake will be either thin or thick.
  7. Cook on one side for about 2 minutes. Air bubbles should form on the pancake and burst indicating that it is cooking through. Check to see if the underside is a nice golden brown. Flip and continue to cook on the other side until golden brown.
  8. Server when ready. Average serve of 2-3 pancakes per person. Serve with peanut butter spread, and fresh fruit.

Nutritional Facts

* Estimated measurements based off online calculations using MyFitnessPal