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3 Ingredient Protein Pancakes

3 Ingredient Protein Pancakes

I’ve been all about super simple recipes, and these 3 ingredient protein pancakes could not be easier! They are my new food crush and are great for breakfast, brunch, lunch, snack or “brinner” (breakfast for dinner).

These are not fluffy, carb loaded, make-pancakes-for-your-out-of-town company type pancakes. No, these are pancakes you make when you are craving carbs or a sweet but want to eat healthy and stay away from empty calories.

3 Ingredient Protein Pancakes

3 Ingredient Protein Blender Pancakes

After eating these pancakes, you will not have the typical sugar crash that comes 30 minutes after eating simple carbs. These kill the cravings, are low calorie, and fill you up. I make little dollar size pancakes, eat all 10 of them, and know when I’m done that I just ate 2 protein-filled eggs, a fiber-rich banana, and omega’s from the chia. If you choose to top it off like I do, with smushed berries and cinnamon, you will also have a nice dose of antioxidants! All of this with just minutes of simple prep.

Protein Pancakes Pack A Punch

236 calories, and pack a whipping 12.6 grams of protein and 540 mg of potassium!

Not a bad return for such an easy-to-make recipe. I love making recipes are simple but give a great headway into the daily nutrients our bodies need.

Chia Packs a Punch

3 Ingredient Protein Pancakes are a great way to utilize my favorite little seed…CHIA! I’ve bragged about the punch this little seeds pack when talking about another breakfast favorite —No Cook Overnight Breakfast Chia Oat Pudding. How fun to have 2 breakfast options that include chia.

Why eat chia?

  • Packed with omega-3, protein, rare antioxidants, and fiber
  • Excellent source of essential minerals such as phosphorous, manganese, calcium, sodium, and potassium
  • 3 tablespoons contains 6 times more calcium than whole milk, and 30% more antioxidants than blueberries!
  • Full of omegas.

3 Ingredient Chia Seed Protein Pancakes

My favorite brand of chia from amazon (aff. link):


3 Ingredient Protein Pancakes

3 Ingredient Protein Pancakes

2 eggs

1 banana

1 or 2 Tablespoons chia seeds


Blend above ingredients together. Warm non stick pan to medium heat and add a little coconut oil to the pan. Cook silver dollar size pancakes about 30 seconds on each side. Stack on a plate. Serves 1.


3 Ingredient Protein Pancakes

Fast Berry Compote Topping:

I smash up berries with just a touch of organic real maple syrup to sweeten, and a sprinkle of  cinnamon and a squeeze of lemon juice. This is so delicious and much healthier than dousing the pancakes with syrup. If I am out of fresh berries, I will just thaw some frozen berries while I’m cooking my pancakes — they work just as well and naturally make more syrup.

3 Ingredient Protein Pancakes


*Thanks to The Skinny Confidential for both recipe ideas. Click here to see a video of this recipe.



Easy Blueberry Pancake Squares

These blueberry pancake squares are so very easy.  You just use your favorite pancake mix, throw in some blueberries, and pour the batter into a greased pan.  They keep well and taste great reheated the next day.

These squares are a way to save time in the kitchen.  I love flipping pancakes on a lazy Saturday morning, but there are many mornings where I want a warm, good-smellin’ breakfast but don’t have time to be in the kitchen.  That is where these pancake squares come in.  No need to stand and flip pancakes.  Just pour the batter, stick it in the oven, and about 30 minutes later you have delicious pancake squares!

Easy blueberry Pancake Squares
{a no recipe, recipe}

~Your favorite pancake mix {I use this one from Trader Joes, Bob Mills is another fav of mine.}
~1 cup blueberries (I used frozen)
~Organic, real maple syrup
~Butter or butter substitute

Make pancake mix according to directions.  Add blueberries and toss gently.  Pour into a greased pan, can be 8×8 or 9×13, depending on how much batter your recipe makes, and how thick you want your squares.  Bake at 350 degrees, anywhere between 25-45 minutes, depending on size of the pan.  They will spring back from touch when done, and a knife will come out clean. Top with a pat of butter & maple syrup.

*note –this is not a coffee cake.  They are not sweet.  They are just like pancakes and will need syrup for a bit of sweetness.


Berry Pancake Bites

Berry Pancake Bites

I saw a pin on Pinterest that showed muffins made from pancake mix.  It suggested using your favorite box mix, adding whatever toppings you desire, and baking them in muffin tins in the oven.  I was drawn to the idea, because my kids love pancakes, but I don’t always love standing in the kitchen at the griddle flipping pancakes.
Multigrain Baking and Pancake mix from Trader Joes

I used my favorite Mutigrain Baking and Pancake Mix from Trader Joes.  If you do not have a Trader Joes nearby, another favorite pancake mix of mine is this one from Bob Mill.

Eggs, oil, milk, and pancake mix in a bowl

Mix according to your pancake mix directions.  The mix I used called for eggs, oil & milk.

Pancake bites mix

Takes just seconds to mix up.  My kind of recipe!

Berry Pancake Bites

I decided to sprinkle mine with frozen raspberries and blueberries.  The original source for this idea topped some of hers with bacon, some with chocolate chips, some with fruit…you can get creative with these if you want to.

Berry Pancake Bites

My girls devoured these.  They loved them!  Honestly, they really did not need much maple syrup.  We dipped them a bit the the berries gave them so much flavor that they really did not need much else.

Raspberry Pancake Bites

This really is a no recipe, recipe.  Just follow the directions on your mix, then bake at 350 degrees for 10-15 minutes.  I used a muffin pan that is only half the depth of most muffin pans which were the perfect size, so I bakes mine for abut 8 minutes.
I plan on making a triple batch and freezing them.  They would make great after school snacks.  I love a health food that can double as breakfast and a snack!  


Mabel’s Corncakes

One of my favorite recipe books was a gift from my mom years ago.  It is called “The American Country Inn and Bed & Breakfast Cookbook.”  It is full of comfort food, brunch recipes, and soup recipes, many that have been passed down through generations.  I love that there are recipes with simple food such as these corncakes, but also plenty of elegant foods.  It takes you all over the States, with a little story about each Inn/Bed & Breakfast.  I love it, and I love my mom for knowing how much I would love it!

The American Country Inn and Bed & Breakfast Cookbook, Vol. 1: More Than 1,700 Crowd-Pleasing Recipes from 500 American Inns

This recipe comes from The Lemon Bay Bed and Breakfast in Englewood, Florida.  I’m assuming it is from Mabel:), as it is called “Mabel’s Corncakes.”

I made breakfast for dinner this weekend, and I wanted something a bit different from my normal Whole Wheat Buttermilk Pancake recipe.  This recipe caught my eye, it only had 7 ingredients and one of them was buttermilk, which we all know I use often.  My girls liked them so much that they only saved ONE for me!  Guess I will have to double the recipe next time!

Mabel’s Corncakes
11/3 c. buttermilk
1 tbls. oil (I used coconut oil)
1 egg
1 tsp salt
3/4 c. corn meal
1/4 c. flour
1 tsp baking soda

Combine the ingredients and mix well.  Drop by heaping tablespoons onto a got griddle.  Cook until golden on each side.  Serve with homemade jam or 100% maple syrup.  (add a bit more flour if batter is too runny, I had to add about 1/8 of a cup). Serves 4,


Whole Wheat Buttermilk Pancakes

I have searched high and low for the perfect pancake recipe that was easy, healthy and just the right texture, and–YIPEE!!!  I have finally found it!

My girls are as happy as I am.  They have been the ones that have to eat all the pancake recipes I have tried, and my oldest daughter expressed relief when I told her that I was going to stick with this one.
She said, “Oh Mom, I am so glad you didn’t choose the ones with orange juice in them because they were too sweet, and the pumpkin ones were not my favorite, and the white ones were good but didn’t fill me up, and those thin ones were just eww…” I was surprised that she remembered all of the different recipes I have tried, although I was NOT surprised that she had an opinion about each one of them!:)

I had found a mix that I love, Bob Mills 10 Grain Pancake Mix, but as much as we eat pancakes around here, it just was too expensive to justify buying every week.  Now I don’t have to, which makes me very happy!

Top with butter and pure maple syrup, and you will be in healthy pancake heaven!

Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup evaporated cane sugar (or plain sugar)
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 Tbls butter

Whisk dry ingredients together.  Make a well, add buttermilk and lightly beaten eggs.  Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)
Melt butter in skillet or pan.  Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes.
Makes about 16 four inch pancakes.

I double it, make a bunch of pancakes and freeze them in gallon ziplock bags.  My girls help themselves in the morning by microwaving for a few seconds.