A blog by runners. For runners.

Recipe: protein-packed pancakes


I’m watching what I eat more carefully these days. Not necessarily to cut calories and lose weight, but more to track the nutrients I’m getting through foods. One area I continually struggle with as a long-time vegetarian is my protein consumption. Raise your hand if you can relate!

Sports nutritionist Krista Austin explains that “runners who front-load their day with more protein set themselves up for a more stable supply of energy, wind up feeling more satiated throughout the rest of the day, and enhance their moods.” I can tell you from some first-hand experience that eating more protein has had a tremendous impact on my energy levels and mood. I’m excited to see how this tweak makes me feel in the long run.

These simple, protein-packed pancakes (sans protein powder — I don’t like how that tastes) make a great post-run breakfast. And they’re fast enough to whisk together on a weekday morning.

Makes one large serving with 36 grams of protein!

What you’ll need . . . 

  • 1 egg
  • 3/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon honey
  • 1/4 cup whole wheat flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • pinch salt

Method . . . 

  1. Whisk together the egg, Greek yogurt, honey, and vanilla extract.
  2. Add in the dry ingredients and mix until just combined.
  3. Divide into 3 large pancakes or 6 small ones — then cook on your stovetop over medium-high heat until browned on both sides and cooked through.
  4. Top with sliced fruit or a little maple syrup!

Nutrition info: 357 calories, 58 grams carbs, 10 grams fat, 36 grams protein, 183 mg salt, 13 grams sugar.

Written by  Ashley Marcin.