These Lemon Chia Protein Pancakes are delicious and a great way to start your day off on the right foot. They’re healthy and easy to make, with only 290 calories per serving.
I absolutely adore whipping up some protein pancakes for breakfast! They’re incredibly yummy and give me the kick-start I need to tackle the day ahead. These Lemon Chia seeds Pancakes (and these Pumpkin Protein Pancakes) are my go-to recipe for protein pancakes. The protein comes from egg whites and protein powder. The binding ingredients are oats and banana. The lemony flavor it’s just the icing on the cake!
These fluffy and filling pancakes are not only a delight and super tasty but also provide a great way to incorporate protein into your diet. All in all, protein pancakes are an awesome breakfast choice that I wholeheartedly recommend!
Why you’ll love this recipe
- It’s simple, easy, quick & healthy! They are healthy, easy to make and delicious!
- Perfectly sweet: The bananas make them sweet enough that you won’t need much syrup.
- Easy to double the recipe for two people or use as a prep meal.
Ingredients
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.
- Egg whites from 2 eggs
- Vanilla protein powder (your favorite kind)
- A banana
- Chia seeds
- A splash of vanilla extract
- Baking powder
- Lemon zest
- Fresh lemon juice
- A little bit of oat flour or all-purpose flour as a binding.
- To switch things up, I’ll sometimes throw in some cinnamon or vanilla extract.
How to make Lemon Chia Protein Pancakes
- In a mixing bowl, smash the 65 g banana with a fork.
- Add the remaining of the ingredients and mix with a whisk until fully incorporated and the batter is smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with cooking spray or a small amount of oil or butter.
- Pour ¼ 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.
- Repeat the process until all the batter is used, adjusting the heat if necessary to prevent burning.
- Serve the protein pancakes hot and enjoy them plain or with your favorite toppings.
Toppings and Variations
One of the best aspects of protein pancakes is their versatility when it comes to toppings and flavor variations. Here are a few ideas to inspire your creativity:
Fruit and Nut Toppings
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced bananas
- Chopped nuts (almonds, walnuts, pecans)
- Shredded coconut
- Greek yogurt
Chocolate and Nut Butter Variations
- Dark chocolate chips
- Cocoa powder for a chocolatey twist
- Peanut butter or almond butter drizzle
- Sliced bananas or strawberries as a fruity addition
Feel free to mix and match these toppings to create your own unique combinations. The possibilities are endless!
How to Store & Reheat
Allow the pancakes to cool completely at room temperature. This will prevent moisture buildup and maintain their texture.
Fridge:
- Stack the pancakes on a plate or airtight container, placing a layer of parchment paper or wax paper between each pancake. This will prevent them from sticking together.
- Seal the container tightly or cover the plate with plastic wrap. Ensure it is airtight to prevent moisture loss and maintain freshness. Store for up to 3 days.
Freezer: This chili will perfectly last up to three months in the freezer in an airtight container.
Reheating
In microwave: Place on a plate and cover with a microwave-safe cover or damp paper towel to retain moisture. Heat on medium power for about 20-30 seconds per pancake. Adjust the time depending on the wattage of your microwave.
Note: reheated pancakes might not be as fluffy as freshly made ones, but they can still be a delicious and convenient breakfast option.
More Breakfasts Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Lemon Chia Protein Pancakes
Ingredients
- 2 egg whites
- 1 scoop vanilla protein powder
- 65 g banana
- 1 teaspoon chia seeds
- ⅛ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon oat flour or all-purpose flour
Instructions
- In a mixing bowl, smash the 65 g banana with a fork.
- Add the remaining of the ingredients and mix with a whisk until fully incorporated and the batter is smooth.2 egg whites, 1 scoop vanilla protein powder, 1 teaspoon chia seeds, ⅛ teaspoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon lemon zest, 1 Tablespoon fresh lemon juice, 1 Tablespoon oat flour
- Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with cooking spray or a small amount of oil or butter.
- Pour ¼ 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.
- Repeat the process until all the batter is used, adjusting the heat if necessary to prevent burning.
- Serve the protein pancakes hot and enjoy them plain or with your favorite toppings.
Muy Delish Notes:
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Nutrition
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.
Lemon is my favorite flavor and looking forward to making these, is there another substitute you can use for banana or do you need to include it?
These pancakes are so zesty and tasty!
I had all the ingredients and made these for breakfast! Wow! What incredible flavor! Thank you!
These pancakes look amazingly delicious. Thanks a lot for sharing.
We are now huge fans of these lemon chia pancakes. shhh, i did not tell my family about the protein powder and they need not know!
Looks like a great and promising recipe, for a weekend of trying new things!!!
Awesome! It’s not your classic pancake recipe but in the world of protein pancakes this one is at the top! Thanks for stopping by!
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 🙂
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!
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?
Also, I don’t have a scale … @ how many bananas?
It ends up being about 3/4 of a banana but you can use a full medium one. It should not change the consistency a lot. I hope you like them and thanks for stopping by! xo
Can you use whole wheat flour?
Hi Steven! Yes of course you can use wheat flour. It will give it a more nutty taste which I think it will be fabulous! Enjoy!
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!
Oh that sounds very yummy! I’ll have to make them like that next time. Thanks so much for the great idea! XO, ana
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!
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!
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 🙂
That sounds fantastic Shannon! Thanks so much for the feedback and I’m so glad you enjoyed them. Have a fantastic week! xo, ana
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.
Hi Julie! This is fantastic to hear! I love it when people make their own variations… that’s what cooking is all about! xo
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?
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
Mmm! These look so delicious!
Thanks so much Cassie!
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.
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!
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! 🙂
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!
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!
Hi Caren! You can definitely add some of this stuff to your amazing pancakes! I hope you have a great weekend!