SAVORY HERB AND CHEESE PANCAKES
(MACRO-VERIFIED)
Protein
28G
Calories
220
Prep Time
10M
Bake Time
10M
A savory twist on traditional pancakes, these are packed with protein, herbs, and cheese for a satisfying and flavorful meal. Each serving delivers an impressive 28 grams of high-quality protein, making them an ideal choice for post-workout recovery or a nourishing brunch. The tender, fluffy texture is complemented by a crispy edge, while the fragrant herbs and melted cheese create a rich, savory flavor that will keep you coming back for more. Perfect for meal prep, these pancakes can be made ahead and enjoyed warm or reheated throughout the week. They are naturally gluten-free if you use almond or oat flour, and vegan options can be achieved with plant-based cheese and egg substitutes. For best results, use fresh herbs and grate your cheese freshly for maximum flavor, and avoid overmixing to keep the batter light and airy. Whether you're fueling up after a workout or looking for a protein-packed breakfast, these pancakes are a delicious, versatile choice that satisfy both your taste buds and your nutritional goals. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
3 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
220
Total Fat 12g
15%
Total Carbohydrate 10g
4%
Dietary Fiber 2g
7%
Total Sugars 3g
Protein 28g
56%
*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
In a bowl, whisk together the unflavored whey protein powder, eggs, almond flour, water, garlic powder, salt, and pepper until smooth.
Stir in the shredded cheddar cheese and chopped chives.
Heat a lightly oiled skillet over medium heat. Pour about 1/3 of the batter to form a pancake.
Cook for 2-3 minutes per side, until golden brown and the cheese is melted.
Serve warm on their own or with a side of sour cream or Greek yogurt.
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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