The Pancake Recipe That is Actually Good for You

Lauren Powell
PHOTO: I Quit Sugar

Pancakes are on the food list that we attempt to indulge in sparingly—much to our sweet-tooth’s dismay. Generally, they’re devoured as a Saturday or Sunday morning special when we enjoy every syrupy spoonful. However, that no longer has to be the case thanks to I Quit Sugar’s game-changing, sugar-free, protein-based recipe.

The Huffington Post Australia team road tested this recipe and can vouch for its goodness—both from a taste and health perspective.

Follow suit and enjoy this guilt-free staple (not treat) for yourself. Life changing? Potentially.


1/2 cup almond meal

3 tablespoons vanilla protein powder

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 tablespoon chia seeds

2 eggs, lightly beaten

2 tablespoons coconut milk (or milk of your choice)

2 tablespoons of whey (optional, use extra milk if you prefer)

Coconut oil

To serve: yoghurt, blueberries, coconut flakes and cinnamon.


  1. Combine protein powder, almond meal, baking powder, cinnamon and chia seeds in a bowl. Add eggs, milk and whey (if using) and mix well.
  2. Heat coconut oil in a frying pan. Add pancake batter in batches until pancakes are cooked through and golden on both sides.
  3. Top pancakes with yoghurt, blueberries, coconut flakes and cinnamon.

Note: These protein pancakes are gluten free, dairy free (if you skip the yoghurt), sugar free and grain free. If you’re vegan, simply omit the eggs and soak 2 tablespoons of chia seeds in 1/2 cup water for at least 10 minutes and then add to pancake batter.

Shop some of our favourite baking essentials below so you can create this delicious meal perfectly.

Will you be trying this healthy pancake recipe? If so, tell us why in the comments below!

Add a Comment

More Stories