Vanilla Protein Pancakes

If I could have pancakes every day, I think I just might. My kids have also inherited my love of the most perfect breakfast food there ever was. I’m not above making them for dinner either. 

Regular pancakes are pretty much just a plate of carbs covered in sugar syrup and butter. And there isn’t anything wrong with that, except that there isn’t really anything good about that either. They don’t really offer much in the way of nutritional value. I’ve tried other “healthy” pancake recipes and I was never too thrilled with them. The 3 ingredient ones with just bananas and eggs or some such nonsense? Yeah, those aren’t very good. I like my pancakes fluffy! I do enjoy Kodiak pancake mix, but I was looking for something I could make myself. Something that I could throw together on Saturday morning with stuff I already have in my pantry. 

Enter: These delicious protein pancakes! I’m sure you could change up the flavors if you want by using other flavored powders, but I like the plainness of vanilla. The vanilla offers sweetness without adding too much sugar and it lends itself well to a number of different toppings.

Vanilla Protein Pancakes

2 eggs

1 cup plain Greek yogurt

½ teaspoon vanilla extract

½ cup all purpose flour

1 scoop vanilla protein powder* or vanilla Shakeology**

1 teaspoon baking soda

½ teaspoon salt

* You can use whatever kind of protein you want. It doesn’t matter if it is plant-based or whey. I really like this whey powder from MTS Nutrition.

** Shakeology is a great nutrient-dense meal replacement drink. Contact me if you want more information. You can follow this link here. I used this when I made them because 1. We were out of MTS vanilla and only had the cookies and cream, and 2. I wanted the extra nutrients that are in the Shakeology.

In a bowl, whisk together the eggs, yogurt, and vanilla extract. Then add the dry ingredients and mix well.

Ladle onto a hot griddle sprayed with non-stick spray. Cook until golden brown and flip. Should only take a few minutes. Cook until golden on the other side.


Serve with your favorite toppings.

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Greek Yogurt Banana Nut Muffins 

I know the beginning of the year is usually when the healthy resolutions begin. Gym memberships, healthy eating. Well, we are only a couple days away from the new year, so why not get a little head start on the eating part? 

When my son asked me to make muffins for breakfast, I checked out what I had in the cupboards and fridge and threw this batter together. The result was a golden brown, moist and airy muffin, with lots of banana flavor, not too sweet, and packed with protein from the Greek yogurt.

Greek Yogurt Banana Nut Muffins 

2 bananas, mashed

2 eggs

1 cup plain, nonfat Greek Yogurt 

1 teaspoon vanilla extract 

1/3 cup sugar

2 cups flour

2 teaspoons baking sofa

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

Dash of nutmeg

1/2 cup chopped walnuts 

In a bowl, whisk together bananas, eggs, yogurt, vanilla, and sugar.

In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and nutmeg.


Add the dry ingredients into the wet and mix well. Fold in the walnuts.

Scoop the batter into a greased muffin pan. I used coconut oil spray. I also used an ice cream scoop to measure out the batter evenly. I got a dozen good sized muffins this way. 

Bake at 350 for 15-20 minutes or until golden brown.


Enjoy warm with a nice cup of coffee.