Hi Protein Pancake Recipes - 2 Best Healthy Recipes for Pancakes

Introduction: Hi Protein Pancake Recipes - 2 Best Healthy Recipes for Pancakes

About: I am author of the best selling book, “The Power of Personality Types in Love and Relationships,” a wellness coach, an instructor in various forms of martial arts and meditation, a former kickbox...

DIY healthy pancake recipe - high protein - which can be a healthy breakfast as well as also something you can make any time of the day.

This is a healthy breakfast recipe can help you to lose weight since they have a lot of fiber. It’s made with all healthy ingredients and taste better than any other pancakes and doesn’t make you tired from a food coma or difficult digestion.

Typical pancakes are full of unhealthy, fattening, empty carb heavy processed and gmo ingredients and people usually Top that off with cheap maple syrup substitutes that are really just flavored sugar and other toxins.

(first one)

2 Eggs

¾ Cup Milk

½ Cup Coconut Flour

¼ Cup whey

¼ Cup Almond Flour

Pinch of Salt & Ceylon Cinnamon

½ Teaspoon Baking Soda

½ Cacao Powder

2 Teaspoon Vanilla Extract

(second one)

1 medium banana mashed

3 tablespoons or milk of your choice

2 scoops whey protein or half cup or rolled oats


1 egg

1 tablespoon peanut butter

If you’re working out, you can put more of this in with an extra egg and use this pre or post workout.
You can replace the coconut flour with buckwheat if you like, which is also gluten free and you can also choose to leave out the almond flour and whey.

You can also add chia seeds, maca root, peanut butter, flax seeds.

This will make about 8 small to medium size pancakes

I cook mine in a combination of Pastured organic butter, coconut oil and ghee and put those on top as well.

f you don’t know, all non-stick coated cookware is terrible for you, the environment and your pets. Avoid those and others that leach heavy metals and more. I use 100% ceramic cookware as you see in the video. They perform great, you can still grab the pans when they are cooking, they cook evenly, and I love using them.

After cooking: Maple syrup is okay, since there are health benefits such as minerals and antioxidants, as long as you’re getting grade B.

I also add coconut oil and butter to them since these healthy fats delay the insulin response slowing down the sugar intake.

You can test this by testing your pulse after eating any sweetener and if it increases after eating it, then you’re having a reaction to the high sugar and should be avoided. I also like to put about a teaspoon black strap molasses as well. If you don’t know about this, it’s super high in minerals and has a sweet taste and you need very little.

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