Protein pancakes with bacon and dates


  • 1 cup gluten-free rolled oats
  • 1 tablespoon. chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon Stevia or raw unfiltered honey
  • ½ scoop of protein powder**
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 cup egg whites
  • 2 whole eggs, pasture-raised
  • ¼ cup unsweetened non-dairy milk
  • 2 tbsp. maple syrup, grade B
  • 4 slices turkey bacon, uncured and nitrate-free
  • 5 pitted dates, chopped
  • 1 tablespoon. grass fed butter

**We used Athletic Greens grass-fed whey isolate, vanilla


  1. In a small skillet over medium-high heat, cook the bacon until crisp. Remove bacon from skillet, crumble into small pieces, and set aside.
  2. Add the dry ingredients (oats, chia, baking powder, Stevia, protein powder, and cinnamon) to a blender or food processor. Pulse until smooth. Set aside
  3. Beat the eggs, egg whites, and milk in a medium bowl. Slowly add the dry ingredients to the wet ingredients.
  4. Take a paper towel to wipe out the pan, then add 1 tsp. butter for greasing Over medium heat, add ¼ of the pancake batter. Add ¼ chopped dates and crumbled bacon on top. When the dough starts to bubble, it’s ready to flip.
  5. Repeat with the remaining dough. Serve with maple syrup and grass-fed butter. To reduce sugar, mix maple syrup with equal parts water and 1 tbsp. butter. Microwave for 15 seconds, stir and pour over pancakes. Enjoy immediately.

Nutritional information and macros

Dietary information: Without gluten


  • 387 calories
  • 8.75g fat
  • 40g of carbohydrates
  • 37.2g protein


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