At just 48 calories and a whopping 5.5 grams of protein per pancake, this delicious recipe is a high-energy option to get any day started. Top your stack with protein yogurt, assorted fruit, sugar-free syrup, and fat-free cool whip for an unforgettable (and unbelievably healthy) breakfast experience.

Over the course of the past five years, I’ve done a complete 180 when it comes to daytime eating. Whereas I once saw it as a recipe for drowsiness, I now see it for what it is—energy—and I can’t survive without a large, high-energy breakfast. The following protein pancake recipe is one that I created to stay full and light at the same time, and it really is my go-to breakfast most days of the week. I love it—I look forward to enjoying it in the morning—and I hope that you’ll enjoy it, too.

Please share this post with others, and as always, don’t be afraid to get a hold of me with comments and questions.

"Soulful living means cooking beautiful meals for yourself & the people you love."


Lovely Protein Pancakes

* Recipe makes about 35 pancakes

* Nutrition info: 48 calories/5.5 grams protein per pancake


4 Dannon Light & Fit Vanilla 80-calorie Greek Yogurts (or about 21 ounces of any low-fat Greek vanilla yogurt)

1.5 cups 30-calorie Vanilla Almond Milk

4 Eggs

½ Tsp. Vanilla Extract

1 Cup White or Whole Wheat Flour

5 scoops Vanilla Flavored Whey Protein Powder (Optimal Nutrition brand preferred)

5 Tsp. Baking Powder (Kraft Calumet brand preferred)

4 Tsp. Baking Soda

1 Tsp. salt (Himalayan pink salt is good)

½ Tbsp. Nestle mini chocolate chips (4-5 chips added to each pancake as it is placed on griddle)

Cooking Directions

  1. Place all dry ingredients into a large bowl (1 cup flour, 5 scoops protein powder, 5 tsp. baking powder, 4 tsp. baking soda) and mix together with a small spoon

  2. Place all wet ingredients into a large bowl (4 yogurts, 4 eggs, 1.5 cups almond milk, 1/2 tsp. vanilla extract) and mix well with a handheld whisk

  3. Mix bowl of dry ingredients into bowl of wet ingredients (gradually) with a handheld whisk; stir for a couple of minutes to mix well; let sit for 10-15 minutes

  4. Heat a large skillet to about 345 degrees, spray with nonfat cooking spray, then using a ¼ cup measuring cup, scoop batter onto the heated skillet (doing five pancakes at a time works well)

  5. Drop about 4-5 mini chocolate chips into each 1/4 cup pancake serving directly after pouring batter onto skillet

  6. Flip pancakes when batter begins to harden on bottom and bubble a bit on top

  7. Remove pancakes when both sides are golden brown (they will cook for about a minute or so on each side, depending on skillet and heat used)

Serving Suggestions

  1. Mix one 80-calorie Greek Yogurt with about ¼ scoop protein powder (mix until thick)

  2. Cut apple and banana slices and wash berries and/or grapes

  3. Place 4 pancakes on a plate, top with 0-calorie butter spray (or natural butter) and sugar-free syrup

  4. Place yogurt and fruit on top of pancakes, add 2 servings (about 4 tbsp.) of fat-free or lite cool whip (frozen cool whip works nicely)

  5. Enjoy with some pleasant reading or a few minutes of Netflix

  6. Get on with an energy-filled and motivated day

MICHAEL PRIEBE is the author of THE LOVELY GRIND: SPIRITUAL INSPIRATION FOR WORKDAYS (90 Devotions for Stress Relief & Personal Growth). The book released June 6th and is now available in both print and Kindle versions. Get the book here, and sign-up for The Lovely Grind's mailing list to receive all of Michael's blog posts and better-living ideas.