Protein pancakes have a reputation for going wrong. Either they end up like a dry cake that gets stuck in your throat, or they stick to the pan and turn into vanilla-flavored scrambled eggs. Then you decide they're not worth the effort and go back to your usual breakfast.
The good news is that it's not your fault. Protein powder behaves differently from flour, and if you treat it like flour, it will punish you. With four simple rules, they'll turn out fluffy, flip easily, and you'll look forward to them in the morning. This is the base recipe.
Why it's worth making them at home
A protein-rich breakfast helps you get through the morning without getting hungry too soon, and whey protein is an easy way to add it. Making them at home has two advantages over store-bought ones: you know exactly what you're putting in them, and you can adapt them to your taste. No special packet mix needed. With an egg, a banana, oat flakes, and a scoop of protein, you've got them.
The ingredients for the base recipe
For one serving (makes three or four medium pancakes):
- 1 egg.
- 1 ripe banana, the more black spots on the skin the better, because it adds sweetness without adding sugar.
- 40g oat flakes (about four scoops).
- 1 scoop of Quota Vita protein, the measuring spoon from the tub.
- A pinch of baking powder (optional, but it makes them rise).
- A little oil or butter to grease the pan.
If you want it thinner, add a splash of milk or plant-based drink. If you want it thicker, use less banana.
Step by step
- Grind the oat flakes until they are like flour. A blender or hand blender is enough. This step prevents lumps and a coarse texture.
- Add the egg, banana, protein, and baking powder, and blend until the batter is smooth. Let it rest for five minutes so the oats absorb liquid and thicken slightly.
- Heat the pan over medium heat, never high. This is where most protein pancakes go wrong: with high heat, the protein burns on the outside and remains raw on the inside. Better slow and steady.
- Grease the pan with very little oil or butter and pour a ladle of batter per pancake. Don't make them too big: the smaller they are, the easier they are to flip.
- Wait until bubbles appear on the surface and the edges look set. Then, and not before, flip them. One more minute on the other side and they're done.
The tricks that change everything
The first is medium heat. In a hurry with high heat, they never turn out well, because protein doesn't tolerate high heat like flour. The second is patience when flipping them: if you try before the pancake is cooked underneath, it breaks and you get discouraged. Wait for the bubbles. And the third is not to overdo the protein thinking that more is better. One scoop is enough. If you put two, the batter becomes dry and less fluffy, because the whey absorbs the liquid and, in excess, takes all the moisture.
Variations depending on the day
Catalan cream flavor. Our Catalan cream protein already does the job on its own: the pancakes remind you of the traditional dessert. A little cinnamon on top and they're ready.
More protein without drying them out. Instead of adding more protein powder, add an egg white to the batter. You add protein and they also become fluffier.
Toppings. Natural yogurt, fresh fruit, a drizzle of honey, or a spoonful of peanut butter. This is all up to taste.
Without banana. If you don't like banana, you can substitute it with unsweetened apple sauce. It does the same job of providing sweetness and moisture.
What protein pancakes really are
Let's be honest. Protein pancakes are not a magic food or a guilt-free indulgence. The protein content per serving depends on the ingredients you add, and the bulk is mainly provided by the banana and oats. They are a complete and balanced breakfast, not a weight-loss trick.
The good thing about them is that they are a protein-rich breakfast that you genuinely enjoy, and what you enjoy is what you keep doing. I went from 120 kilos to being fit, and what worked for me wasn't the strictest supplement or the most aggressive label. It was finding ways to eat well that weren't a hassle, tasted good, and reminded me of home. That's why we made protein with local flavors, like Catalan cream and horchata, made in Maresme. Well-made pancakes in the morning, with a taste you crave, stop being an obligation and become the reason you wake up eager for breakfast. And that's the key.
Gerard, founder.