These maple bacon protein pancakes are a healthier version of regular pancakes using protein powder for an added protein boost. These jacked pancakes are delicious made with whole-grain baking mix, plant-based protein powder, egg, and topped with candied bacon.
Everything is better with bacon, right?! These maple bacon protein pancakes are the bomb and really fluffy and tasty!
Tips for Making Protein Pancakes
I've learned, through trial and error, that a whey concentrate protein powder works great in protein baked goods. You can also use a whey blend or casein, but regular whey isolate can make your recipe really, really dry. For the bacon, I used a center cut bacon and cooked it in the oven according to the package instructions. Allow the bacon to cool. Then chop it into pieces and then toss it with a little maple sugar. Add half the bacon to the pancake batter and the rest for garnishing on top.
Heat a skillet over medium-high heat and add a little coconut oil to the pan, this gives a nice crisp outside layer to the pancake, while keeping them fluffy on the inside. Serve pancakes with real maple syrup and top with remaining sugared-coated bacon.
I'm obsessed with creating protein pancake recipes! Here are more of my favorites...
Sweet Potato Pancakes made with gut-friendly Kefir
Gluten-Free Protein Pancakes with fresh peaches
Apple Cinnamon Protein Pancakes with a gluten-free option
Maple Bacon Protein Pancakes
- ¾ cup whole grain all-purpose baking mix I use Pamela's gluten free baking mix
- ½ cup vanilla protein powder whey concentrate or a whey blend recommended
- 1 large egg
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple sugar plus more for coating bacon
- ¼ cup 2% milk
- ½ cup water
- 12 slices center-cut bacon
- coconut oil for cooking
- Preheat oven to 400 degrees F.
- Cook bacon on a foil-lined baking sheet for 12-14 minutes.
- Whisk together all remaining ingredients in a medium size bowl
- Preheat a large skillet over medium high heat
- Add coconut oil and heat until melted and hot
- Using a ¼ cup measuring cup, add pancake batter to pan and cook until bubbles start to form.
- Flip and cook the other side.
- Chop cooked bacon up into bite-size pieces and toss with coconut sugar.
- Serve pancakes with crumbled maple bacon and real maple syrup (or a sugar-free version if watching calories).