Prot: 15 g, Carbs: 8 g, Fat: 7 g, Cal: 151 (per stuffed pancake)


I recently saw a post for stuffed pancakes by Cooking Light, and I knew I had to bring this amazing concept to our world! Here you have my delicious Maple Almond Stuffed Protein Pancakes! The perfect grab-and-go breakfast!

And to help you along with the method, I’ve created a quick video! Please pardon my amateur video-making skills. The video was unplanned. I was just excited to share the method with you! :)

The method should work with most protein pancake recipes, but I like this one because of the amazing macros. Before adding the filling, each pancake has 13g protein, 1g carb (and it is fiber!), 1g fat, and 67 calories!


I already have a bunch of ideas for filling options, but I’d love to hear what you’d like as a filling! Feel free to leave a comment below! :)


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Maple Almond Stuffed Protein Pancakes
Nutrition Information
  • Serves: 3
  • Serving size: 1 stuffed pancake
  • Calories: 151
  • Fat: 7g
  • Carbohydrates: 8g
  • Sugar: 5g
  • Fiber: 2g
  • Protein: 15g
Prep time: 
Cook time: 
Total time: 
Makes 3 stuffed pancakes.
Pancake batter:
  • 2 tablespoons almond butter (30g)
  • 1 tablespoon maple syrup (15ml)
  1. Mix your filling ingredients, and set aside.
  2. Spray your nonstick griddle with cooking spray or rub a little coconut oil on it.
  3. Preheat your griddle over a low flame.
  4. Beat the egg whites, protein powder, and cinnamon until smooth and fluffy.
  5. Wait until the griddle is hot enough (when drops of water sizzle up).
  6. Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
  7. Spoon topping in the center, as in video.
  8. Top with another ⅙ of the batter, and spread to cover the bottom pancake layer. This will also spread the filling.
  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.)