Protein Pancakes

High-protein pancakes to ensure Pancake Day excess is at least benefitting your post-run recovery

Protein pancakes


For the pancakes:

  • 160g self-raising flour
  • 2tbs smooth Hi-PRO peanut butter
  • 2tbs caster sugar
  • ½tsp bicarbonate of soda
  • 1tbs melted butter
  • 1 egg
  • 284ml buttermilk
  • 100ml semi-skimmed milk
  • 1tsp light olive or vegetable oil for frying

For the sauce:

  • 3tbs smooth Hi-PRO peanut butter
  • 3tbs honey
  • 2tbs melted butter

To serve:

Handful of fresh blueberries
Extra honey to drizzle

Makes 9 pancakes


  1. Sieve the dry ingredients into a bowl.
  2. In a separate bowl mix the buttermilk, Hi-PRO peanut butter and egg, then add the milk. Once combined quickly add the butter and mix in.
  3. Add the buttermilk mixture to the dry ingredients and mix quickly with a fork being careful not to overwork. It may be a bit lumpy but that’s ok. The mixture should be a thick batter that will spread slightly when ladled into the pan.
  4. Leave to rest for five minutes.
  5. In the meantime, make the sauce by combining all the ingredients until smooth. Set aside.
  6. Heat a frying pan over a medium high heat and add a few drops of oil. Ladle the pancake batter into the pan, a spoonful at a time, to create thick pancakes. Allow to cook until the surface bubbles and dries slightly then flip over.
  7. Once browned on each side, remove and keep warm while you cook the rest of the pancakes. Serve with a dollop of the glaze and a few blueberries. Add an extra drizzle of honey if desired.

Per 282g serving

Energy 2800kJ
Energy 666kcal
Fat 32.4g
of which saturates 11.4g
Carbohydrates 76.1g
of which sugars 34.5g
Fibre 5.3g
Protein 22.9g
Salt 1.4g

The recipe was created by Hi-PRO (, a high-protein peanut butter brand. It’s high-protein power comes from all-natural peanut ingredients, to ensure you are only putting quality forms of essential nutrition into your body.

Men's Running

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