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Home/Guides/Recipes & routines/Organised Protein Pancakes: A Weekend Favourite
Recipes & routines

Organised Protein Pancakes: A Weekend Favourite

Weekend mornings are when you have time to cook something that actually fills you. These protein pancakes aren't your normal sweet treat. Built on beef protein and whole eggs, they deliver the muscle-building amino acids your body needs. And they taste like the best version of breakfast.

Niall Kiddle

By Niall Kiddle, Founder, Organised

Pedro Rodrigues

Reviewed by Pedro Rodrigues, Agronomist (farming and sourcing only) · 10 May 2026

4 min read · Published 8 Apr 2026 · Updated 10 May 2026 · 2 cited sources

Makers of the Organised Daily blend, a grass-fed beef organ supplement from regenerative UK farms

A skillet of food on a rustic stove in warm light
Prep
5 min
Cook
15 min
Total
20 min
Makes
Serves 2
Type
Breakfast
Jump to recipe

In short

This recipe strips away the usual pancake baggage. You're not eating sugar disguised as breakfast. You're eating whole food protein with the texture and warmth of a proper cooked meal. Beef protein, eggs, raw milk, and honey. Your body recognises all of it. Cook them in cast iron on a weekend morning and you've built something that fills you for hours and tastes like you're treating yourself. That's the point.

Read the full conclusion
In this guide
  1. 01Why these pancakes are different
  2. 02The ingredients you need
  3. 03Method: cast iron breakfast
  4. 04Serving suggestions
  5. 05The bottom line
  6. 06References
  7. 07Corrections

Most pancake recipes are simply refined carbohydrates dressed up with toppings. This one is different. Bone broth protein carries the glycine and proline your recovery leans on, whilst eggs add choline, an essential nutrient for brain function and infant brain development2 and raw honey brings minerals alongside the sweetness. It's the kind of breakfast that sticks with you for hours.

Golden pancakes stacked in a cast iron pan with raw honey drizzled on top

Why these pancakes are different

You've probably noticed that traditional pancakes leave you hungry 90 minutes later. That's because they're mostly carbohydrate, with minimal protein to stabilise your blood sugar.

This recipe uses beef protein powder as the foundation. Unlike whey isolate, Beef protein is a complete protein providing all essential amino acids, with an amino acid profile suitable for muscle protein synthesis.1 One serving delivers around 25 grams of protein without whey, without the bloat some people experience from milk-based powders.

The result is a pancake that tastes indulgent but behaves like a muscle-building meal. You're not eating carbs with a protein topping. You're eating protein that happens to taste like breakfast.

The other shift is sweetness. Rather than sugar or artificial sweeteners, we use banana for natural carbohydrates and raw honey for minerals. Your blood sugar stays stable, and you're adding actual nutrition rather than empty calories.

Ingredients laid out, raw eggs, beef protein powder, banana, raw honey, milk

The ingredients you need

  • Bone broth protein: 30 grams (roughly 2 heaped tablespoons). Look for unflavoured versions without maltodextrin or added sweeteners.
  • Eggs - 2 large, whole eggs (yolk and white both matter)
  • Raw milk - 80 millilitres (roughly 6 tablespoons). Use full-fat. Pasteurised works if raw isn't available.
  • Banana - 1 small-to-medium, ripe (the riper the better, for sweetness)
  • Raw honey - 1 tablespoon, plus extra for serving
  • Butter - for the pan (grass-fed, unsalted)
  • Sea salt - a small pinch

That's it. No baking powder, no flour, no refined carbohydrates hiding in the mix.

Cast iron skillet heating on stovetop with butter melting

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Method: cast iron breakfast

Serves 2 people. Prep 5 minutes, cook 12-15 minutes.

  1. Add the eggs, banana, beef protein powder, raw milk, raw honey, and sea salt to a blender. Blend for 30-40 seconds until completely smooth. Don't rush this step. You want no visible banana pieces and no protein clumps. The batter should pour like thick cream.
  2. Place a 25-centimetre cast iron pan over medium heat. This is important: cast iron distributes heat evenly and creates a beautiful golden crust. Add a golf-ball-sized knob of grass-fed butter and let it melt fully, tilting the pan so the butter coats the entire surface.
  3. When the butter is fully melted and the pan is hot enough that a drop of water sizzles immediately, pour the batter in two pancakes. Work with roughly half the batter per pancake so they cook through without burning the outside.
  4. Cook for 4-5 minutes on the first side. You'll notice the edges set first and start to pull slightly from the pan. When you run a spatula under the pancake and it lifts clean, it's ready to flip.
  5. Flip and cook for a further 3-4 minutes on the second side. You're looking for a deep golden-brown colour, almost caramel-like. The pancake should feel firm to the touch but still yield slightly when pressed.
  6. Transfer to a warm plate. Repeat with the remaining batter and more butter if the pan looks dry.
  7. Serve immediately with a generous pour of raw honey, a knob of butter, or fresh berries if you have them. Some people add a small pinch of sea salt over the top.

Cast iron is non-negotiable here. It cooks slower and more evenly than non-stick or stainless steel. Your pancakes will have texture and flavour you can't get from a regular pan.

Pancakes plated with raw honey, butter, and fresh berries

Serving suggestions

These pancakes are rich enough to stand alone with just butter and raw honey. But here are options if you want to expand the meal:

  • Fresh berries - raspberries, blueberries, or blackberries scatter across the top. They add tartness and vitamin C without overwhelming the protein.
  • Greek yoghurt - if you tolerate dairy, a dollop of full-fat Greek yoghurt adds creaminess and more protein. Look for unsweetened versions with no added carbs.
  • Nut butter - almond or hazelnut butter drizzled over adds richness and fat-soluble vitamins. Use raw, unsweetened versions.
  • Bone marrow butter - if you've made some, this elevates the whole thing. The marrow adds depth and fat-soluble vitamins A, D, K2.
  • Ground cinnamon - a small dusting adds warmth without sugar.

The key is keeping additions real and minimal. You've already built a nutrient-dense meal. Toppings should add, not overpower.

Completed pancakes from above, showing texture and golden colour

In this guide

  1. 01Why these pancakes are different
  2. 02The ingredients you need
  3. 03Method: cast iron breakfast
  4. 04Serving suggestions
  5. 05The bottom line
  6. 06References
  7. 07Corrections

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Two short reads a week of simple, nutrient-dense recipes and daily routines.

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Eight real ingredients built around grass-fed beef organs, collagen and colostrum. Nothing synthetic added.

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The bottom line

This recipe strips away the usual pancake baggage. You're not eating sugar disguised as breakfast. You're eating whole food protein with the texture and warmth of a proper cooked meal. Beef protein, eggs, raw milk, and honey. Your body recognises all of it. Cook them in cast iron on a weekend morning and you've built something that fills you for hours and tastes like you're treating yourself. That's the point.

References

Every source below was checked on 27 August 2026. Each PubMed, PMC and DOI identifier was resolved against NCBI or Crossref, and what it opens is printed under the citation, so you can see the link goes where the citation says without leaving the page. Where a citation and its identifier disagreed, the citation was corrected to the record or the reference was deleted along with the sentence marker that pointed at it, and where the resolved paper turned out not to support the sentence, the sentence was cut back to what it does support. Borrowed authority is worse than none, because it looks like rigour.

  1. Phillips SM, Van Loon LJ. Dietary protein for athletes: from requirements to optimum adaptation. J Sports Sci. 2011;29 Suppl 1:S29-38. PMID 22150425Checked 27 August 2026: PMID 22150425 opens Phillips SM, Van Loon LJ, Dietary protein for athletes: from requirements to optimum adaptation. J Sports Sci 2011;29 Suppl 1:S29-38. PubMed indexes it as: Review.
  2. National Institutes of Health, Office of Dietary Supplements. Choline - Health Professional Fact Sheet. ods.od.nih.gov

Corrections

What this page used to say, and why it no longer says it. Corrections are dated and are never removed, because deleting the record of an error is a second error. Every guide we have corrected is listed at our corrections log.

  • 27 August 2026. “Unlike whey isolate, Beef protein is a complete protein” was false on its face (whey isolate is a complete protein), and the review cited for it makes no comparison between the two. The sentence is gone. The page now says the case for beef protein here is that it carries no dairy, and cites the review for what it actually establishes: protein intake targets and the role of leucine.

Who wrote and reviewed this guide

Niall Kiddle

Niall Kiddle

Author · Founder, Organised

Niall is the founder of Organised. He started the company in 2024 after fixing his own health the slow way: in 2022 he swapped a cupboard of synthetic supplements for real food, raw milk, organ meats, bone broth and honey, and felt the difference within months.

Areas of expertise: Ancestral nutrition, Organ meats, Whole-food supplementation, Gut health, Regenerative sourcing

Read Niall's full profile
Pedro Rodrigues

Pedro Rodrigues

Reviewer · Agronomist (farming and sourcing only)

Pedro is the agronomist Organised works with on farming and sourcing. His job on the guides is to keep the science honest: he reviews what we publish about soil health, regenerative agriculture, grazing and the way food is actually produced.

Areas of expertise: Regenerative agriculture, Agronomy, Soil health, Grass-fed farming, Food sourcing

Reviewed this guide on 10 May 2026

Read Pedro's full profile

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