If you love the toasted flavor of almond butter, you are going to adore these pancakes. They don't like your average pancake, but they more than make up for it with their delicious flavor. Not only that, but you can count on the protein boost that you're looking for. Ingredients: 1 scoop Optimum Nutrition Gold Standard 100% Whey Vanilla Ice Cream 3 egg whites 1/4 cup water 1 tablespoon almond butter 1 packet of Splenda 2 tablespoons sugar-free syrup Directions: Combine all of the ingredients in a bowl. Cook the batter in small batches over medium heat until cooked through on both sides. Top the pancakes with the almond butter, Splenda and syrup. Add some fresh fruit, if desired. Boydbuilding.com: bodybuilding.com

Could anything be better than protein pancakes? Yes! Protein pancakes flavored with pumpkin spice. These are a tasty breakfast option in the fall, but you can enjoy them anytime of the year too. You'll be so impressed at what a tasty meal these pancakes make. Ingredients: 1 scoop protein powder 1/2 cup canned pumpkin (not pie filling) '1/2 teaspoon cinnamon 1/2 teaspoon baking powder 2 egg whites 1/2 cup oats 1/2 cup plus 2 tablespoons water 1/2 to 1 tablespoon sweetener Directions: Place all of the ingredients in your blender and whip until smooth. Heat your griddle to medium heat and spritz it with cooking spray. Use a 1/4 cup of batter for each pancake, cooking until both sides are browned. Serve hot. Dashing Dish: dashingdish.com

By now I'm sure you've heard all about the wonders of quinoa. It's high in protein, which makes it the perfect ingredient for making pancakes. Red quinoa has lots of additional nutrition as well as a great color. Ingredients: 2 eggs 2 cups coconut milk 1 1/2 teaspoons lemon juice 4 tablespoons coconut oil 2 1/2 cups all-purpose flour 1 tablespoon coconut palm sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups cooked red quinoa Directions: Put the milk in a bowl, add the lemon juice, stir and allow to sit for 5 minutes. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Beat the eggs, then add the coconut oil, flour mixture and milk mixture and stir well. Add the quinoa and mix again. Heat and grease your griddle and cook the pancakes, using about a 1/4 cup per pancake until browned on both sides. Serve with your favorite toppings. The Kitchen McCabe: thekitchenmccabe.com

And the best for last! Everyone loves a warm, gooey cinnamon roll for breakfast, right? That doesn't mean you can't pump up your protein intake at the same time. Make these cinnamon roll pancakes and you can get your desired quota of protein without having to give up a favorite breakfast treat. Ingredients: 1/3 dry instant oats 1 scoop vanilla whey protein powder 1/4 cup liquid egg whites 1/4 cup plus 1 tablespoon Greek yogurt, fat-free 1/2 banana 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1 tablespoon low-fat cream cheese 1 to 2 tablespoons almond milk, unsweetened 1 packet of your favorite sweetener Nonstick cooking spray Directions: Put the oats, protein powder, egg whites, 1/4 cup of the yogurt, the banana, vanilla and cinnamon in the blender and blend until smooth. Heat a large skillet and coat with nonstick spray. Cook the pancakes for about 4 to 5 minutes on each side. To make the frosting, combine the remaining yogurt with the cream cheese in a bowl. Microwave until soft and stir. Slowly add the almond milk until the icing reaches the desired consistency. Sweeten to taste. Eat the pancakes topped with the icing. The Slender Student: theslenderstudent.com Protein pancakes are my go-to breakfast in winter if I’m not craving a smoothie, or they make the perfect snack in the afternoon too. Have you ever had protein pancakes before? If so, what do you like to top yours with? Sources: fitsugar.com, fitsugar.com , muffin-topless.com, skinnymom.com, skinnymom.com, skinnymom.com, soulfulspoon.com This article written in collaboration with editor, Eliza Martinez