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12 mins
25 mins

2 scoops Isopure Creamy Vanilla Protein Powder
½ cup All purpose flour
¼ cup PB2 peanut flour
1 tsp Baking powder
¼ tsp Sea salt
¼ tsp Cinnamon
⅓ cup Liquid egg whites
⅓ cup Plain, nonfat Greek yogurt
2 tbsp Almond milk unsweetened
1 tsp Vanilla extract
Optional Toppings:    
1 scoop Isopure Low Carb Dutch Chocolate Protein Powder
1 tbsp Peanut butter
Sliced Banana
Fresh blueberries
Sugar free maple syrup
*macros are for pancakes only 


  1. Add protein powder, flour, peanut flour, baking powder, salt and cinnamon to a bowl. Mix.
  2. Add wet ingredients: egg whites, Greek yogurt, almond milk, and vanilla extract. In the video, the almond milk was added last, but you can add with the rest of the wet ingredients.
  3. Preheat a pan to medium heat. Pour batter into the center of the pan to make a pancake about 4 inches in diameter. Cook for 2 minutes, flip, and cook for another 60 seconds. They will cook quick so you don’t need to cook very long.
  4. Repeat process until all of the batter is used up, should make 1-2 pancakes.
  5. Top pancakes with fruit, peanut butter, and sugar free maple syrup. You can make 1 large serving, or divide into two servings of 1-2 pancakes.


Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.