Don\’t accept monotony. You\’ll see protein pancakes in a new light after trying this recipe. Bacon is present, too. (You want bacon, you know it.)


  • 1 cup gluten-free rolled oats
  • 1 tbsp. chia seeds
  • 1 tsp. baking powder
  • 1 tsp. Stevia or raw unfiltered honey
  • ½ scoop protein powder**
  • ¼ tsp. cinnamon
  • ½ tsp. 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 & nitrate-free
  • 5 pitted dates, chopped
  • 1 tbsp. grass-fed butter

**We used Athletic Greens vanilla-flavored grass-fed whey isolate.


  1. Cook bacon until crispy over medium-high heat in a small saute pan. The bacon was taken out of the skillet, broken up, and left aside.
  2. In a blender or food processor, combine the dry ingredients—oats, chia, baking powder, Stevia, protein powder, and cinnamon. till smooth, pulse.Place aside
  3. In a large mixing basin, whisk the milk, egg yolks, and egg whites. Mix the dry components with the liquid ones gradually.
  4. After cleaning the pan with a paper towel, add 1 teaspoon of butter to the fat. On medium-high burner, add ¼ pancake batter. Place 1/4 chopped dates and bacon crumbles on top. It\’s time to turn the batter when it starts to bubble.
  5. Use the leftover batter to repeat. Serve with grass-fed butter and maple syrup. Combine the maple syrup with 1 tablespoon of butter, water, and equal amounts to reduce the amount of sugar. Pour over pancakes after heating in the microwave for 15 seconds with a stir. Enjoy right away.

Nutritional Information & Macros

Dietary Information: Gluten Free


  • 387 calories
  • 8.75g fat
  • 40g carbs
  • 37.2g protein

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