A quick, low-carb, high-protein pancake recipe that stays fluffy and flavorful. Perfect for a fast breakfast, post-workout meal, or guilt-free indulgence.
Servings: 12 mini pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Dietary Tags: Low-Carb, High-Protein, Gluten-Free, Vegetarian
Ingredients
- 1 cup non-fat Greek yogurt (thick style)
- 3 large eggs
- 1 scoop vanilla whey isolate (or unflavored whey + 1 tsp vanilla)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1–2 tsp erythritol or monk fruit (optional, for sweetness)
- Pinch of salt
Optional flavor boosters (still low/0 carb):
- ¼ tsp cinnamon or pumpkin pie spice
- ¼ tsp almond extract
- Splash of unsweetened almond milk (if batter too thick)
Instructions
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Prepare the batter
- In a medium bowl, whisk Greek yogurt, eggs, and vanilla extract until smooth.
- Add optional cinnamon or almond extract if desired.
- Stir in baking powder, sweetener, and a pinch of salt.
- Fold in protein powder gently. If the batter feels too thick, add 1–2 tablespoons of almond milk to reach desired consistency.
-
Heat the pan
- Preheat a non-stick pan or griddle over medium-low heat.
- Lightly spray with a zero-calorie cooking spray.
-
Cook the pancakes
- Scoop 1–2 tablespoons of batter per pancake onto the pan.
- Cook 2–3 minutes until bubbles form, then flip carefully.
- Cook an additional 1–2 minutes until golden and fluffy. Avoid overcooking to prevent rubbery texture.
-
Serve
- Optional toppings: fresh berries, sugar-free syrup, cinnamon, fat-free whipped topping, or a dollop of Greek yogurt.
Nutrition (Approximate, for 12 Mini Pancakes)
- Calories: 250–270
- Protein: 40–45 g
- Net Carbs: 7–10 g
- Fat: 5 g
Per mini pancake (12 total):
- Calories: 20–22
- Protein: 3.5–4 g
- Net Carbs: 0.6–0.8 g
Ingredient Notes and Substitutions
- Greek Yogurt: Thick style is preferred for structure and fluffiness. Non-fat keeps calories low.
- Eggs: Provide protein and lift; no substitutions recommended for similar texture.
- Protein Powder: Vanilla whey works best for flavor; unflavored + vanilla extract is a fine alternative.
- Sweeteners: Erythritol or monk fruit keeps this low-carb. Omit entirely if you prefer unsweetened pancakes.
- Optional Spices: Cinnamon and almond extract enhance bakery-like flavor without adding carbs.
Equipment alternatives:
- If you don’t have a non-stick pan, use a well-seasoned skillet. Cook on slightly lower heat to prevent sticking.
Variations and Serving Suggestions
- Chocolate Pancakes: Stir in 1 tsp sugar-free mini chocolate chips per batch.
- Protein Frosting: Blend 2 tbsp Greek yogurt with ½ scoop vanilla whey and top pancakes.
- Fruit Mix-In: Fold in a few berries directly into the batter for natural sweetness.
- Serving Ideas: Stack with fresh berries, sugar-free syrup, or a dollop of fat-free Greek yogurt for a satisfying breakfast or snack.
Storage and Make-Ahead
- Refrigeration: Store cooled pancakes in an airtight container for up to 3 days.
- Freezing: Freeze individual pancakes in a single layer on a tray, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature or reheat in a microwave.
- Reheating: Warm on a skillet over low heat for 1–2 minutes per side or microwave in 20-second bursts.
Frequently Asked Questions
Q: Can I make these without whey protein?
A: Yes, but the protein content will be lower and texture slightly less firm.
Q: Can I use a different yogurt?
A: Full-fat Greek yogurt works, but adjust for creaminess and slightly higher calories.
Q: My pancakes are rubbery, what went wrong?
A: Likely overcooked or cooked at too high heat. Use medium-low heat and cook just until golden.
Q: Can I make these vegan?
A: Eggs are essential for structure. Vegan alternatives require tested replacements like flax eggs, but texture may differ.
Personal Notes
This pancake recipe is my go-to for a fast, protein-packed breakfast that feels indulgent but keeps carbs low. I discovered it while experimenting with Greek yogurt and whey protein—after a few tweaks, it became reliably fluffy and flavorful. Adding a hint of almond extract or cinnamon transforms these mini pancakes into a treat that rivals traditional pancakes but stays diet-friendly.
