Losing weight doesn’t mean you have to compromise on flavor. Today, we’ll dive into a breakfast recipe that’s not only mouth-watering but also aligns perfectly with a high-protein, low-carb diet.

The Benefits of a High-Protein, Low-Carb Diet

Protein is essential for muscle repair and growth, and when combined with a low-carbohydrate intake, it can help you feel fuller for longer and reduce cravings. This diet approach can be particularly effective for weight loss and maintaining lean muscle mass.

Essential Ingredients for Protein Pancakes

  • Yogurt: A container of Oikos Triple Zero, high in protein but free from sugar and fat, forms the base of our pancakes, providing a smooth, creamy texture.
  • Egg: Adds structure and additional protein to the pancakes, ensuring they hold together beautifully on the skillet.
  • Almond Flour: A gluten-free, low-carb alternative to traditional flour that helps keep the pancakes light and fluffy.
  • Vanilla Protein Powder: I recommend IsoPure Zero Carb for an extra protein boost without the added carbs.
  • Baking Powder: A crucial ingredient that helps the pancakes rise and achieve that sought-after fluffiness.

Step-by-Step Guide to Making Fluffy Protein Pancakes

Preparing Your Ingredients

  1. Mix the Wet Ingredients: In a mixing bowl, combine one container of Oikos Triple Zero yogurt with one whole egg. Whisk them together until you achieve a smooth consistency.
  2. Incorporate the Dry Ingredients: To the yogurt and egg mixture, add a quarter cup of almond flour, a scoop of IsoPure Zero Carb vanilla protein powder, and a half teaspoon of baking powder. Whisk until all ingredients are well incorporated and the batter is smooth.

Cooking Your Pancakes

  1. Heat the Pan: Lightly coat a non-stick skillet with ghee and place it over medium heat.
  2. Pour the Batter: For each pancake, pour a quarter cup of batter onto the hot skillet.
  3. Watch for Bubbles: Cook until bubbles form on the surface of the pancake and the edges appear set. This is your cue to flip.
  4. Flip and Cook: Carefully flip the pancake and cook for an additional minute or until golden brown and cooked through.

Serving Your Pancakes

Serve your fluffy pancakes hot, topped with fresh berries and a drizzle of sugar-free maple syrup for an extra touch of sweetness without the carb load.

Nutritional Information

Each serving of these pancakes packs a powerful protein punch with 51 grams of protein, essential for those tracking their macronutrient intake. The low carbohydrate content also makes it an excellent choice for those on ketogenic or low-carb diets.

protein pancakes


Fluffy High-Protein Low-Carb Pancakes Recipe

Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 234kcal


  • 1 cup Greek yogurt I like the Oikos Triple Zero yogurt (high protein, zero sugar, zero fat)
  • 1 large egg
  • 1/4 cup almond flour
  • 1 scoop vanilla protein powder preferably IsoPure Zero Carb
  • 1/2 teaspoon baking powder
  • Ghee for greasing the pan
  • Fresh berries for topping
  • Sugar-free maple syrup for drizzling


Prepare the batter:

  • In a large bowl, combine the yogurt and the egg. Whisk thoroughly until the mixture is smooth.
  • Add the almond flour, vanilla protein powder, and baking powder to the bowl. Whisk again until all ingredients are well combined and the batter is smooth.

Cook the pancakes:

  • Heat a non-stick skillet over medium heat and lightly grease it with ghee.
  • Pour a quarter cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  • Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.


  • Serve the pancakes hot, topped with fresh berries and a generous drizzle of sugar-free maple syrup.


@watchlolita High Protein, Low Carb Pancakes | Only 5 Ingredients 🥞 51g protein, 9.5g net carbs, 4g fiber, 422 calories HOW TO MAKE THEM: (Makes 4 protein pancakes) *1 cup Vanilla or Plain Greek Yogurt, I like Oikos *1 egg *1 scoop vanilla whey protein powder *1/4 cup almond flour *1/2 tsp baking powder Whisk the yogurt and egg together in a small bowl until smooth. Add in the dry ingredients and whisk to combine. Heat a pan oven medium heat, add some cooking spray, butter or ghee to the pan. Pour a 1/4 cup of the protein pancake batter into the pan – you should be able to cook 2 pancakes at a time – and heat until bubbles form on the top of the pancakes. Flip and cook for another 1 – 2 minutes. Top with berries, sugar-free maple syrup, or your favorite pancakes toppings! #proteinpancakes #highproteinbreakfast #proteinbreakfastrecipes #easyhealthyrecipe #lowcarbbreakfast #highfiber #healthybreakfast #pancake #breakfasttime #highprotein #healthyrecipe #breakfastideas ♬ original sound – Lolita 🦋 50+ Wellness


Protein Powder: You can substitute any type of low-carb vanilla protein powder if IsoPure Zero Carb is not available.
Almond Flour: If allergic to almonds, coconut flour can be used as an alternative; however, you may need to adjust the amount as coconut flour absorbs more liquid.
Storage: Pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the microwave or on a skillet until warmed through.
Make Ahead: The batter can be made the night before and kept refrigerated. Stir well before cooking.


Calories: 234kcal | Carbohydrates: 10g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 216mg | Potassium: 237mg | Fiber: 1g | Sugar: 5g | Vitamin A: 139IU | Calcium: 290mg | Iron: 1mg

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