Easy to make, packed with protein, and tastes like a proper breakfast—even if you’re short on time.

---

WHY THIS RECIPE IS GREAT

This high protein pancake recipe is ideal if you want something that actually feels like a treat, but still hits your macros.

It’s ready in no time, doesn’t need any fancy ingredients, and it fills you up.

Plus, everything in it has a purpose. Oats give you slow carbs. The eggs and protein powder pack the protein. And the Greek yoghurt makes it creamy without needing milk or cream.

I also like that it’s sweet enough as is, but still works well with extras—so you can make it yours.

INGREDIENTS IN HIGH PROTEIN PANCAKES

WHOLE EGGS

You’ll need 2 whole eggs. That’s your base. Gives you protein and fat to help keep you full.

GREEK YOGHURT

100g of 0% fat Greek yoghurt. Adds creaminess and an extra hit of protein. Goes straight into the batter.

OATS

40g of oats. These bulk up the batter and keep the carbs nice and slow-release.

PROTEIN POWDER

Half a scoop (15g) of vanilla or chocolate protein powder. Either works depending on what flavour you’re after. I usually go for vanilla if I’m adding fruit on top.

BUTTER

5g of butter. You’ll use this to grease the pan. It gives the pancakes a better crust and stops them sticking.

TOPPINGS

10g of honey and 50g of frozen raspberries. Add these once it’s all cooked. The raspberries bring the sharpness, and the honey cuts through the yoghurt nicely.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

 The breakdown below is for the full recipe, which makes one solid serving:

• 2 whole eggs 
  
• 100g 0% fat Greek yoghurt 
  
• 40g oats 
  
• 15g vanilla whey protein 
  
• 5g butter 
  
• 10g honey 
  
• 50g frozen raspberries 

CALORIES	524kcal
PROTEIN	44g
FAT	19g
CARBS	46g

HOW TO MAKE HIGH PROTEIN PANCAKES

1. Start by blitzing the oats into a rough flour using a blender. Doesn’t have to be perfect—just less chunky.
2. Add the eggs, Greek yoghurt, and protein powder to the blender. Blend until smooth.
3. Let the batter rest for 2–3 minutes while you heat your non-stick pan over medium heat.
   
4. Add a small amount of butter to the pan. Once it’s melted, pour in your batter. You can either do one big pancake or two smaller ones.
5. Cook each side for about 2–3 minutes, or until golden brown and cooked through. Flip carefully—it’ll be soft.
6. Plate it up and top with frozen raspberries and a drizzle of honey. Done.

TIPS AND TRICKS FOR THE BEST RESULTS

Let the batter rest before cooking. This helps the oats soak and gives you a better texture.

Keep the heat at medium. If the pan’s too hot, the outside burns before the inside sets.

Don’t overmix the batter. Blend until just smooth. Overmixing can make the pancake rubbery.

Add toppings at the end. Raspberries go on frozen—they’ll soften from the heat. Honey goes on just before eating.

WHAT TO SERVE WITH HIGH PROTEIN PANCAKES

These pancakes work well with pretty much anything you’d usually throw on pancakes. Try them with:

• Melted dark chocolate
  
• Blueberries and cinnamon
  
• Banana and peanut butter
  
• Swap the honey for maple syrup
  
• Add a few chopped nuts for crunch
  

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used