We’re serving up these protein pancakes recipes just in time for Pancake Day. Thanks to the extra protein and wholefood ingredients, these pancakes are legitimate workout fuel.

THR1VE chef Lars Oddershede has created two protein pancakes recipes for your next brunch. One gourmet recipe, that’s inspired by our very own Power Pancakes. The other is a simply delicious version, that uses just a handful of ingredients. Both contain protein powder, which transforms this weekend staple into workout fuel!

Our top tip for fluffy protein pancakes is to not over mix the wet and dry ingredients. Try to resist the urge to keep stirring! It’s good if there are a few lumps in the batter – it makes for a better pancake.

Enjoy these delicious recipes – serve them up in a brunch spread or just make them for yourself!

Gourmet Protein Pancakes with Almond Meal

Serves 2

Ingredients

• 1 tbs ghee, plus extra for cooking
• 2 eggs
• 1 tsp honey
• ¼ cup almond milk
• 2 tbs gluten-free flour
• 1 tbs vanilla protein powder, we use THR1VE Lean Protein
• 1 tbs almond meal
• 1 pinch baking powder
• 1 pinch bicarb soda
• 1 pinch salt
• Fruit and coconut yoghurt, to serve

Instructions

1. Melt ghee in a small pot or in the microwave. Whisk egg, honey and melted ghee for 2 minutes. Add the almond milk. Tip – if your honey is solid you can heat it with the ghee to make it easier to whisk in.
2. In a separate bowl, mix the flour, protein powder, almond meal, baking powder, bicarb soda and salt. Using a sieve, sift and gently fold in the dry ingredients until combined.
3. Warm up a pan over medium heat. Brush the pan with ghee or butter. Add a large tablespoon of mixture to the pan and flatten it with the back of the spoon. Cook for a few minutes on each side, flipping gently so it doesn’t break, or until cooked through. Transfer to a plate lined with a paper towel. Cook in batches until all mixture is used up. Serve with fruit and coconut yoghurt.

Simple Protein Pancakes

Serves 2

Ingredients

• 2 eggs
• 1 tbs maple syrup
• 4 tbs Greek yoghurt
• 2 tbs wholemeal self-raising flour – or replace with coconut flour and a pinch of baking powder
• 1 tbs vanilla protein powder, we use THR1VE Lean Protein
• Butter, to cook
• Fruit and yoghurt, to serve
• Instructions

1. Whisk egg, maple syrup and Greek yoghurt in a bowl for 1-2 minutes or until combined.
2. Fold in the flour and protein powder. Leave for 5-10 minutes before cooking.
3. Warm up a pan over medium heat. Brush the pan with butter. Add a ¼ cup of mixture to the pan. Cook for a few minutes on each side, or until cooked through. Transfer to a plate lined with a paper towel. Cook in batches until all mixture is used up. Serve with fruit and coconut yoghurt.

About Lars

Lars Oddershede is a new product development specialist at THR1VE. Lars is a Michelin-trained chef and has worked in fine dining restaurants in Australia, New Zealand, the UK and his home country of Denmark.