How much protein should high-protein pancakes have to be effective?

Aim for 20-30 grams of protein per serving (2-3 pancakes). This amount provides lasting satiety and supports muscle health. Regular pancakes typically have only 4-6 grams, which explains why you're hungry again so quickly.

Can I make this mix gluten-free?

Absolutely! Replace the whole wheat flour with additional oat flour or a gluten-free flour blend. The oat flour (if certified gluten-free oats), almond flour, and coconut flour are already naturally gluten-free. The texture will be slightly different but still delicious.

Why do my protein pancakes always turn out dense and rubbery?

This usually happens from too much protein powder or overmixing. Stick to the ratios in the recipe (no more than 1 cup protein powder per 8 cups total mix), and mix the batter until just combined. Also, make sure you're cooking on medium-low heat to prevent the outside from cooking too fast.

How long does homemade protein pancake mix last?

Stored properly in an airtight container, the dry mix lasts 3 months at room temperature or 6 months in the freezer. The protein powder and ground oat flour can go rancid over time, so always smell the mix before using, it should smell fresh and nutty.

7 Amazing High-Protein Pancake Mix Recipes That End Sugar Crashes

Description

Make-ahead pancake mix with 26+ grams of protein per serving. One batch makes 6-8 batches of fluffy, delicious pancakes that keep you full for hours.

Ingredients

Scale

Dry Mix Ingredients:

2 cups old-fashioned rolled oats (ground into flour)
1 cup vanilla protein powder
1 cup whole wheat flour or oat flour
1/2 cup almond flour
1/4 cup coconut flour
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 teaspoon salt
2 tablespoons coconut sugar or maple sugar (optional)

For Each Batch of Pancakes (serves 2-3):

- 1 cup prepared mix
- 3/4 cup milk of choice
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional)

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Instructions

Instructions for Mix:

Grind oats in a blender or food processor until they form a fine flour.
Combine all dry ingredients in a large bowl and whisk thoroughly.
Store in airtight container for up to 3 months at room temperature or 6 months in freezer.

Instructions for Pancakes:

Mix wet ingredients in a bowl until well combined.
Add dry mix and stir until just combined (don’t overmix – lumps are okay).
Let batter rest for 5 minutes to allow flours to hydrate.
Cook on medium-low heat in greased pan until bubbles form on surface, then flip.
Serve immediately with your favorite healthy toppings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 3 pancakes (made from 1 cup mix)
Calories: 380 calories
Sugar: 6g
Sodium: 450mg
Fat: 14g
Carbohydrates: 38g
Fiber: 8g
Protein: 26g