High Protein Pancakes for Breakfast

High Protein Pancakes for Breakfast

A high protein breakfast has been shown to support metabolic health (by increasing calorie burn), promote lean muscle mass, and balance hunger hormones. It even decreases the desire to snack at night.

These pancakes give all the feels of that comforting stack of carb-y goodness, except that they’re heavy on protein and light on carbs! I encourage my clients to get a minimum of 20 grams of protein at breakfast, ideally closer to 30 grams. And these pancakes hit the mark.

If you’re looking to turn these protein pancakes into a blood sugar balancing Fab Four meal, I’d serve them topped with ghee for some added healthy fat. Add some low glycemic berries on the side for more fiber. Now grab your protein and get cooking!

For other high protein breakfast options and to dive a little deeper into the power of starting your day with protein, check out this article – Easy and Healthy Breakfasts.

  • Prep Time

    5 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • 1 ½ cup greek yogurt
  • 2 eggs
  • ¼ cup Be Well by Kelly Plant-Based vanilla protein powder
  • ¼ cup coconut flour
  • 2 tbsp of unsweetened almond milk (add up to ¼ cup almond milk to thin to desired consistency)
  • 1 tsp baking soda
  • 1 tbsp grass-fed butter or ghee or coconut oil, for cooking

Optional Toppings:

  • 2 tbsp ghee or grass-fed butter or nut butter
  • 1/4 cup of fresh berries or 1 tbsp maple syrup / Lakanto Monk Fruit Maple Syrup


  1. Add all the ingredients to a blender or mixing bowl and blend on low/medium speed. Add in additional almond milk if you like thinner pancakes.
  2. In a large fry pan on medium heat, melt 1 tbsp of ghee or grass-fed butter or coconut oil. Pour batter into pan forming 2-3 inch circles.
  3. Flip after 1-2 minutes or when small bubbles form. Cook both sides to your liking. 
  4. Serve warm with your toppings of choice.