Breakfast: Make-ahead Protein Pancakes

Anticipating my return to work, I wanted to prep some make-ahead breakfasts that would make my morning that much easier. During lockdown, I could take my time getting up and make a satisfying breakfast. With an alarm and start time, I won’t be able to do the same. Breakfast is super important for me because I cannot drink my coffee on an empty stomach. So, I made these pancakes and was impressed with their turn out! See the recipe below.


  • 2 cups all purpose flour
  • 1 1/2 tablespoons baking powder
  • heaping 1/2 cup vanilla whey protein powder
  • 1/4 cup maple syrup
  • 1 1/4 cup milk
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1 cup fresh blueberries or blackberries or raspberries


  1. Heat oven to 425°F
  2. Stir together flour, baking powder, and protein powder
  3. In another bowl melt coconut oil (not too hot), and add milk, maple syrup, and eggs; combine
  4. Add the wet ingredients into the dry ingredients and combine (will be a sticky batter, do not overmix)
  5. Spray a 9×13 inch baking pan with oil
  6. Poor the batter into the baking pan and sprinkle with blueberries
  7. Bake for 15-17 minutes until a toothpick comes out of the centre cleanly
  8. Allow to cool for 10-15 minutes, then slice into 8 pieces
  9. Enjoy warmed or cool with maple syrup or yogurt.


  • keep refrigerated in an air tight container for up to 4 days
  • keep frozen for up to 3 months wrapped in plastic wrap and stored in a freezer bag or container
  • you can substitute 1 cup of white flour with whole wheat flour

I’ve enjoyed this for breakfast and for a snack. It isn’t super sweet, so you can adjust how sweet you want it to be with toppings! I hope you enjoy making it and eating it! Try it and tag me on instagram @allthingsfrancie

xox Fran


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