Lemon Chia Protein Pancakes

Enjoy these Lemon Chia Seeds Protein Pancakes that are good for you. They are healthy, easy to make and delicious with only 290 calories per serving. Easy to double the recipe for two!

Lemon Pancakes on white plate with dripping syrup

SIMPLE. EASY. QUICK. HEALTHY. The Best Delicious Protein Pancakes recipe you will fall in love with. Look no further because a steaming stack of perfectly soft, best delicious protein pancakes are right here! 

A stack of Lemon Pancakes on white plate with dripping syrup

This recipe is for one person but you can easily double it or make multiple batches to freeze and eat when you have no time to prepare breakfast (photos represent two servings).

They are healthy, easy to make and delicious! Plus they are not too fluffy since they contain almost no flour. The bananas make them sweet enough that you won’t need much syrup….always a good thing right?  🙂

Ingredients

  • 2 egg whites
  • 1 scoop vanilla protein powder
  • 65 g banana
  • 1 teaspoon chia seeds
  • 1/8 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon oat flour or all-purpose flour
Ingredients: egg whites, flour, banana, lemon, chia seeds

How to make Lemon Chia Protein Pancakes

  • In a medium bowl, smash the bananas with a fork
  • Add the remaining of the ingredients and combine all ingredients until smooth
  • Heat a small nonstick pan over medium/low and coat with cooking spray.
  • Pour 1/4 cup of the batter onto the pan. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute. Flip with a spatula and cook about 1 minute more on the second side.
A stack of Lemon Pancakes on white plate with dripping syrup

I think you’ll also love these Pumpkin Protein Pancakes. They’re also super easy to make and delicious!

Buen provecho!!

A stack of Lemon Pancakes on white plate with dripping syrup

Lemon Chia Seeds Protein Pancakes

Servings 1 person
Ana Frias
4.84 from 6 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
This recipe is for one person but you can easily double it or make multiple batches to freeze and eat when you have no time to prepare breakfast 
1 person

Ingredients
  

  • 2 egg whites
  • 1 scoop vanilla protein powder
  • 65 g banana
  • 1 teaspoon chia seeds
  • 1/8 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon oat flour or all-purpose flour

Instructions
 

  • In a medium bowl, smash the bananas with a fork
  • Add the remaining of the ingredients and combine all ingredients until smooth
  • Heat a small nonstick pan over medium/low and coat with cooking spray.
  • Pour 1/4 cup of the batter onto the pan. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute. Flip with a spatula and cook about 1 minute more on the second side.

*Ana’s Notes:

Note: My protein powder is 31 g for 1 serving for 120 calories/1g fat/3g carbs/24g protein (Gold Standard 100% Whey )
Weigh your portion instead of using your scoop to measure. Use the recommended grams for 1 serving of your favorite protein powder. However, your protein powder may have a different amount of calories and will affect the amount of calories noted for this recipe.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 4pancakes | Sodium: 616mg | Sugar: 10g | Fiber: 4g | Potassium: 362mg | Cholesterol: 10mg | Calories: 280kcal | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 33g | Carbohydrates: 28g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Note: This was originally posted on Jan 22, 2015 and now it has been updated with new photos. 

A stack of Lemon Pancakes on white plate with dripping syrup

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28 Comments

  1. These were absolutely delicious, great recipe!
    I made some for the next couple of days, could you please advise how long you think they will keep in the fridge for please? Many thanks 🙂

  2. 5 stars
    How have I only just discovered this blog! I made these for my breakfast this morning and they were beautiful. The first protein pancake I have successfully made and really enjoyed! Seen so many other recipes on here I want to try now – great work!

  3. I don’t like bananas, can this recipe be done without them? Would I need to add something else to take its place for the consistency of the mixture or can I just miss them out? Also, would the Chai seeds need to be crushed first?

  4. 5 stars
    Great recipe!! I squeezed some blueberries in the mix to get some juice and made them as waffles. Ate them with a bit of peanut butter and maple syrup. Super yummy and guilt free! Definitely bookmarking this recipe for next brunch!

  5. 5 stars
    Totally just made these. Totally just devoured them. Legit!

    I used coconut flour instead of oat flour and still turned out great! Also used Vega Sport Protein Powder. The batter was almost better than the pancakes cooked. 😉

    Will be making these again!

    1. Oh I love your substitutions Lori! I love coconut flour too and a little bit goes a long way! I’m so glad you liked them and thanks for letting me know how they came out. Have a great day!

  6. 5 stars
    this was soo good!!!! I added a teaspoon of lemkn matcha powder to mine. Thank you fir posting! Ill have to start following your recipes snd oosts 🙂

  7. 4 stars
    I made these with one whole egg and quinoa protein powder. They cooked really fast and held together beautifully, flipping them was easy. They were quite yummy, however I found that the banana and lemon flavors sort of competed with each other and that was the downside. I think replacing the banana with a more neutral flavor, like ricotta or something, would really make then outstanding.

  8. Thank you so much for this recipe. Made these this morning……Oh these are good! I weighed out the ingredients like you suggested and I used liquid egg whites. I should have noticed to cook them Medium/Low……mine cooked a little darker….but they were still wonderful and very filling! I’m thinking next time I will try these with raspberries instead of bananas and use chocolate protein powder and leave out the lemon. What do you think?

    1. Hi Deb! Your version sounds great! I may actually try them as well. Did you give them a try? Yes I think cooking them on medium/low is the key. I’m glad you enjoyed them. Xo

  9. I’m a healthy eater too, and always love finding new weekend brunch recipes that make me feel like I’m indulging without actually going overboard. These pancakes look like jus the thing! Beautiful photos, too.

    1. I love your recipes Dara! It’s great to eat healthy but leave some room for a treat here and there. I think that’s the secret to be healthy & stay in shape. Thanks so much for stopping by!

  10. Thanks for this recipe!! If I want to use whole eggs would you recommend one whole egg instead of two egg whites? Can’t wait to try these! 🙂

    1. Hi Pushpa! You are very welcome! You can use one whole egg for two egg whites. The calories will change but I’m sure they’ll be yummy too! If you care about calories of course 😉 (2 egg whites = 34 calories – 1 whole large egg = 70 calories). Enjoy!

  11. YUMMY!!! You’ve inspired a new creation for me as well.

    I hear you on the holiday indulgence. I’m trying to recover from too much of everything myself.

    Gorgeous pics as usual!

    1. Hi Caren! You can definitely add some of this stuff to your amazing pancakes! I hope you have a great weekend!