Easy Protein Pancakes

I had the cutest little sous chef in the kitchen with me this weekend. Leni has been requesting this recipe for awhile, so she officially took over and wanted to show y’all how to make her favorite protein pancakes.

What makes this recipe such a win is its versatility. Not only can you use the same batter to make protein pancakes or protein waffles, but they’re also packed with protein while still tasting like a treat. In other words, this is one of those breakfasts that feels special…yet comes together sooo easily everyone will be SUPER impressed.

Even better, everything goes straight into the blender which means there’s no mess, no complicated steps, and breakfast is ready in minutes.

Why We Love These Protein Pancakes

These pancakes check all the boxes. They’re healthy, filling, and kid-approved, which, if you ask me, is the ultimate test. Because they’re made with sourdough discard and protein powder, they’re both nourishing and satisfying. Meanwhile, the texture stays fluffy and light, whether you cook them as pancakes or waffles.

If you’re making pancakes, you’ll want the batter slightly thinner. For waffles, however, a thicker consistency works best. Either way, this recipe is easy to customize depending on what you’re craving that morning.

You’ll need:

• 2 cups sourdough discard
• 2 scoops MTN OPS protein powder (I use their vanilla flavor- use code EVA!)
• 6 eggs
• 2 tbsp coconut oil, melted
• 2 tbsp chia seeds
• 2 tbsp ground flax seeds
• 1/4 cup or more of milk (I add this slowly to get my desired consistency)

How to Make Blender Protein Pancakes

1. Add all ingredients except the milk to a blender and blend until smooth.
2. Slowly add milk until the batter reaches your desired consistency.
3. Spray a griddle or cooktop with coconut oil spray.
4. Scoop about ¼ cup of batter onto the griddle and cook until golden on both sides.
5. Enjoy warm with your favorite toppings.

Pro Tips for the Best Protein Pancakes

Meal Prep Friendly

These pancakes are perfect for meal prep. Once fully cooled, store them in an airtight container in the fridge for up to 7 days. As a result, busy mornings feel a whole lot easier.

And speaking of meal prepping, we are BIG FANS of these Egg Burritos– by far one of my favorite ways to hack breakfast!

Build-Your-Own Toppings Bar

Toppings make everything better. Try peanut butter, fresh fruit, Greek yogurt, or a drizzle of syrup. You can also mix blueberries or chocolate chips directly into the batter before cooking.

Pancake-Making Must-Haves:

• Pancake Griddle
• MTN OPS Vanilla Protein (Use code Eva to save)
• High-powered Blender
• Airtight Storage Container

Ultimately, these protein pancakes have become a weekend staple in our house…especially when Leni’s in charge. If you make them, I want to see! Snap a pic, tag me, and let me know if you’re team pancake or waffle!

And while you’re hungry, you can check out that Egg Burritos blog I mentioned below, OR you can find aaall my recipes HERE.

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