Egg White Stuffed Protein Pancakes
Prep time
Cook time
Total time
Makes 3 stuffed pancakes.
Pancake batter:
Egg white filling:
  • 6 large egg whites (198g)
  1. Spray your nonstick griddle and egg rings with cooking spray or rub a little coconut oil on them.
  2. Preheat your griddle over a low flame.
  3. Once griddle is hot enough (drops of water sizzle up), set your 4" egg ring(s) on the griddle. In each one, pour in two egg whites (66g).
  4. While your egg whites are cooking, begin making your pancake batter by beating the egg whites, protein powder, and cinnamon until smooth and fluffy.
  5. Once the egg whites are firm enough to flip, remove egg ring and flip the egg patty. Cook for another minute. Remove from griddle and set aside.
  6. Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
  7. Place one egg patty in the center, as in photo.
  8. Top with another ⅙ of the batter, and spread to cover the bottom pancake layer.
  9. Flip after about a minute.
  10. Cook for another couple of minutes.
  11. Repeat steps 6-10 to make two more stuffed pancakes.
  12. Enjoy! These should stay good for several days in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when cooked, I would not try substituting different types of protein powders (other than a pea blend) in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

This method should work for most protein pancake recipes.

If you prefer to use whole eggs, I suggest 1 whole egg per pancake.
Nutrition Information
Serving size: 1 stuffed pancake Calories: 99 Fat: 1g Carbohydrates: 2g Sugar: 1g Fiber: 1g Protein: 20g
Recipe by Andréa's Protein Cakery at