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  • The Best Protein Pancake Recipes

    11th February 2021

    11th February 2021

    By Shivraj Bassi

    Happy Pancake Day! There’s nothing quite like a holiday which revolves solely around food, especially pancakes. Because who doesn’t love pancakes?

    Pancake day has a fascinating history, far beyond that time when you were a kid when your dad flipped the pan too hard and a pancake got stuck to the ceiling. Also known as Shrove Tuesday, Pancake Day is the traditional feast day at the start of Lent, which begins on Ash Wednesday. On this day, Christians go to confession and are ‘shriven’, or absolved from their sins. Lent is a time for reflection and self-sacrifice, so Pancake Day is the last chance to use up eggs and milk before embarking on the Lenton fast.

    While old-school pancakes are delicious, here at Innermost we think that there’s nothing wrong with trying something new. Our pancake recipes below include our protein powders, so you know that our pancakes are doing you good as well as tasting good. Every one of our protein powerhouses are research-backed and formulated to target different goals across body and mind and contain functional ingredients, nootropics and adaptogens that set you up perfectly to operate at full capacity in both body and mind. 

    Let’s get flipping! We’d love to see your incredible pancake creations, so tag us on Instagram at @liveinnermost to show off your skills. 

    Photo by Luke Pennystan on Unsplash

    Applesauce protein pancakes

    For the pancakes:

    • 90g wholewheat flour
    • 40g Innermost Protein in Vanilla
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 180g unsweetened applesauce
    • 1 egg
    • 150ml milk (whichever type you like!)

    For the cinnamon apple topping:

    • 1-2 apples, peeled and diced
    • 1 tbsp butter
    • 1 tsp cinnamon
    • 1-2 tbsps maple syrup


    Whisk the dry ingredients together in one bowl and the wet ingredients together in another bowl. 

    Then stir the wet mixture into the dry and mix until fully combined.

    Heat up a frying pan (non-stick if possible), and add a little butter or coconut oil. Once the pan is hot, pour in some mixture. It should sizzle lightly as it’s poured into the pan. 

    Leave for 2-3 minutes, or until you see plenty of bubbles rising to the surface of the pancake. Loosen the bottom with a spatula, then try your hand at the perfect pancake flip.

    Cook for another 2 minutes on the other side, and then remove to a plate. Repeat until you’ve got a good-looking stack.

    To make the topping, add the apples, butter and cinnamon to a small saucepan and heat on medium for around 5 minutes, until the apples are soft. Remove from the heat and stir through the maple syrup, then pour over the pancakes and demolish.

    Berry and banana protein pancakes 

    For the pancake:

    • 100g plain flour
    • 40g Innermost Protein in Vanilla
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1 large banana (the riper the better), mashed
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 135ml milk of your choice

    For the smashed berry topping:

    • A handful of mixed berries (fresh or frozen)
    • Dash of water
    • 1 tbsp lemon juice


    Follow the method in the first recipe, combining dry ingredients and wet ingredients in separate bowls, and then mixing together and frying on a medium high heat for 2 to 3 minutes on each side once the pan is good and hot.

    To make the topping, add your fresh or frozen mixed berries to a pan along with a dash of water and a few squeezes of lemon juice, and allow to simmer on medium heat for 15 mins or until the berries are softened and broken down. Allow to cool a little then push through a sieve or blend.

    Pour your berry coulis over the pancakes, sprinkle a few more fresh berries over the top, and dig in!

    Chocolate-peanut protein pancakes

    For the pancakes:

    • 90g flour
    • 30g cocoa, sieved
    • 30g Innermost Protein in Chocolate
    • Pinch of salt
    • 1 tsp baking powder
    • 1 eggs
    • 180ml milk of your choice
    • 1 tbsp smooth peanut butter
    As many chocolate chips as you like!

    For the PB and chocolate sauce topping:

    • 2 tbsp smooth peanut butter
    • 4 tbsp hot water
    • 2 tsp cocoa powder
    • 2 tsp maple syrup (or other sweetener)

    Combine all of the dry ingredients except the chocolate chips in one bowl and the wet ingredients in another bowl. Then stir the wet mixture into the dry and mix until fully combined. Then, stir through the chocolate chips.

    Complete the cooking process as per the above recipes.

    To make the topping, add the peanut butter and hot water to a small saucepan and stir together over a low heat until you have a thin, smooth paste (it will take a bit of time but don’t worry, it’ll get there!). Then stir through the cocoa powder and once combined, add the maple syrup and mix until combined. 

    Drizzle your sauce over the pancakes, sprinkle over some more chocolate chips and indulge!

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