Eating breakfast can be a challenge if you are short on time or travel often. I have created a quick and easy way to take protein pancakes with you by making them in a muffin pan. Similar to the egg muffins you just combine all of your ingredients into a bowl and pour them into a muffin pan then bake and reheat later. I usually make these in addition to the egg muffins recipe I have for a quick and easy no excuses breakfast at home or when I’m traveling. They are great before workouts and to take to work too!

These muffins are loaded with protein and about 100 calories per muffin. My recipe is below (I use Birch Benders Paleo Pancake mix, you can use Kodiak Cake Power Mix as well) Kodak Cake now has a gluten free mix for those who need to stay away from gluten.

Serving size 12 muffins


5 servings of pancake mix (birch benders or Kodiak cake)

1/2 pint of egg whites

1/2 cup water

1 cup blueberries (blend or keep whole)

2 scoops of Further Food Collagen

1/2 scoop Dymatize Orange creamsicle whey protein powder (can sub plant based protein or any flavor)


  1. Pre heat oven to 350 degrees
  2. In a bowl mix or blend all of the above ingredients together until a smooth batter is formed.
  3. Spray or butter non stick pan
  4. Pour evenly into muffin pan.
  5. Bake for about 15 mins or until fully cooked on the inside. * the key to keeping them moist is not to use too much protein powder.
  6. If you have syrup it’s great to use that or you can use a low sugar jelly as a spread. To eat later-heat in microwave for 30 seconds.

Each muffin with Birch Benders Paleo mix- 96 calories 9P/8C/3F (2.5fiber)

PS – These are great for traveling, before workouts, between workouts or as a snack!