Samoa-Inspired Protein Pancakes
MACRO-VERIFIED 27G PROTEIN

SAMOA-INSPIRED PROTEIN PANCAKES
(MACRO-VERIFIED)

Protein

27G

Calories

340

Prep Time

10M

Bake Time

10M

Indulge in these Samoa-inspired protein pancakes, a delicious tribute to the beloved Girl Scout cookie, packed with 27 grams of muscle-building protein per serving to fuel your day. The tender, fluffy pancakes boast a rich chocolate flavor, perfectly complemented by a luscious caramel drizzle, toasted coconut flakes, and a decadent chocolate topping that create a symphony of textures—crisp coconut, gooey caramel, and velvety chocolate all in one bite. Not only are these pancakes irresistibly tasty, but they also offer a balanced macro profile with wholesome ingredients that support muscle recovery and sustained energy. Ideal for a satisfying post-workout meal or a nutritious weekend brunch, they’re versatile enough for meal prep—just store and reheat for a quick, protein-packed start to your day. For those with dietary preferences, they can easily be made gluten-free with a gluten-free flour blend or vegan by swapping eggs for flaxseed meal and dairy-free chocolate and caramel alternatives. To achieve the best fluffiness, gently fold in the wet and dry ingredients without overmixing, and cook on medium heat to prevent burning. Top with extra toasted coconut or a drizzle of sugar-free caramel for an added flavor punch, making every bite both nourishing and indulgent. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

340

% Daily Value*

Total Fat 16g

21%

Total Carbohydrate 30g

11%

Dietary Fiber 6g

21%

Total Sugars 16g

Protein 27g

54%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

In a bowl, mix together protein powder, oat flour, egg, almond milk, and baking powder.

2

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.

3

Once pancakes are cooked, top them with toasted coconut.

4

Drizzle with caramel sauce and melted dark chocolate before serving.

TROUBLESHOOTING

My pancakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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