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Easy Keto Protein Pancakes

These keto protein pancakes are fluffy and easy to make, with whey protein isolate for the best protein pancake macros ever!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 14 4" pancakes
Calories: 310 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 3 large eggs
  • ⅓ ⅓ cup heavy whipping cream
  • 2 2 scoops unflavored whey protein powder See notes for vanilla whey
  • 1 ½ 1 ½ tablespoon coconut flour
  • 1 ½ 1 ½ teaspoon baking powder
  • ¼ ¼ teaspoon xanthan gum
  • 1 to 2 1 to 2 tablespoons sugar substitute optional, to taste
  • 1 1 teaspoon vanilla extract optional
  • butter or ghee / coconut oil (to grease the pan)

Instructions

    Cup of Yum
  1. Add 3 large eggs and 1/3 cup heavy whipping cream to a medium sized bowl and whisk them together until very foamy and pale.
  2. Add 2 scoops unflavored whey protein powder, 1 1/2 tablespoon coconut flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon xanthan gum, and (if using) 1 to 2 tablespoons sugar substitute and 1 teaspoon vanilla extract.
  3. Mix all together for a couple of minutes until the batter is very smooth and with popping air bubbles.
  4. Warm up a large skillet / griddle on medium heat. Add a little butter (or ghee / coconut oil) just to form a thin layer to prevent the pancakes from sticking.
  5. Once the butter is melted, turn the temperature down to low and pour about 1 1/2 tablespoons of batter per pancake to make 14 4-inch / 10 cm sized) pancakes. The batter is thin and spreads a lot.
  6. Cook each pancake for about 1.5 minute, just until the edges are dry enough to be lifted and flipped. They are ready quickly and easily burn, so pay attention.
  7. Flip the pancake and cook the for another 1.5 minutes, or until golden.

Notes

  • * If using vanilla flavored whey protein powder, the pancakes will be sweet. You can omit the sweetener and the vanilla extract listed as optional in the recipe.
  • For fluffier pancakes, use a hand mixer, blender, immersion blender or electric whisk. If mixing by hand, use a large balloon whisk and whisk together the dry ingredients in a separate bowl before starting, to help loosening up the powders and clumps.
  • This recipe makes 14 pancakes (10 cm/ 4 inch pancakes) using 1.5 tablespoons of batter per pancake. You can make them larger or smaller as you prefer.

Nutrition Information

Serving 6pancakes Calories 310kcal (16%) Carbohydrates 2.6g (1%) Protein 32.5g (65%) Fat 18.8g (29%) Sugar 0.8g (2%) Net Carbohydrates 1.8g

Nutrition Facts

Serving: 144" pancakes

Amount Per Serving

Calories 310

% Daily Value*

Serving 6pancakes
Calories 310kcal 16%
Carbohydrates 2.6g 1%
Protein 32.5g 65%
Fat 18.8g 29%
Sugar 0.8g 2%
Net Carbohydrates 1.8g

* Percent Daily Values are based on a 2,000 calorie diet.