Apple Cinnamon Protein Pancakes

As I’ve mentioned before, I’m always trying to get some protein for breakfast. And I LOVE fruit!!! So making protein pancakes is a regular staple in my mornings. I normally go for cinnamon, chocolate, or plain vanilla. I top it with greek yogurt and berries! Recently I was given a large amount of apples, so I began experimenting with putting them in my pancakes!

Apple cinnamon pancakes


    • 2 ripe banana, mashed
    • 2 whole eggs
    • 2 scoop protein powder
    • 2 tablespoon ground flaxseed
    • 1/4 cup of almond milk
    • 1 teaspoon of cinnamon
    • 1/2 teaspoon of nutmeg
    • 1 medium apple, chopped (I like mine chopped because I like the chunks in my pancakes. If you don’t like this texture, chop them finely or even grate them to get a flatter pancake)
    • cooking spray/ coconut oil
    • for topping: chopped nuts, greek yogurt, and if desired you can drizzle honey or agave.

Mix all the ingredients!


Cook as a traditional protein pancake! LOW and SLOW. I cook on low for about 5 minutes on each side.


Tip: If you like, you can sauté the apples before mixing them into the batter. It can make sure they are soft and cooked all the way through.

Pile on a plate and top as you please!


Store any leftovers in the fridge or freezer and pull them out as you like.

What are your favorite protein pancakes? Any good recipes to share?


3 thoughts on “Apple Cinnamon Protein Pancakes

  1. Judy Lyon says:

    In college I used to enjoy hi=protein pancakes with cottage cheese. I don’t have the recipe now, but these from Weelicious look about right. I don’t remember any sweetener though.
    Cottage Cheese Pancakes (Makes 20-25 pancakes)
    Prep Time: 5 mins, Cook Time: 15 mins, Rating:
    3 eggs
    1 cup cottage cheese
    1 teaspoon vanilla extract
    2 tablespoons honey or agave
    1/2 cup flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    butter, oil or oil spray
    1. Place the first 4 ingredients in a bowl and whisk.
    2. In a separate bowl whisk the dry ingredients.
    3. Pour the dry mixture into the wet mixture and stir until just combined.
    4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
    5. Cook for 2 minutes on each side or until pancakes are set and golden.
    6. Serve.
    *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
    Accompaniments: Maple Syrup or honey

    Liked by 1 person

  2. Judy Lyon says:

    I was so hungry this morning for these pancakes that I invented mozzarella pancakes. I didn’t have cottage cheese so used 3/4 c,hazelnut milk (or almond) 1 c. mozzarella, 3 eggs, 1/4 c.flour, 1/2 tsp baking powder. Mixed it in a blender and fried in butter. They were great.

    Liked by 1 person

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