Description
Revolutionize your morning routine with these delicious Protein Pancakes that are packed with protein and flavor. Enjoy a satisfying breakfast that keeps you energized for hours!
Ingredients
Scale
- 1 scoop protein powder (vanilla or unflavored whey)
- 1/2 cup plain, non-fat Greek yogurt
- 1 whole large egg
- 2 egg whites
- 1/2 cup unsweetened almond milk (or skim milk, soy milk, or water)
- 1/2 cup oat flour (or whole wheat flour, gluten-free all-purpose blend, or almond flour)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Sweetener (optional, such as erythritol, stevia, or maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
- Toppings: fresh or frozen berries, sliced banana, extra Greek yogurt, nuts, seeds, or sugar-free syrup
Instructions
- Gather Your Ingredients & Prep: Get all your ingredients out and ready. Preheat your non-stick griddle or a large non-stick pan over medium-low heat.
- Combine Wet Ingredients: In a medium bowl, whisk together the Greek yogurt, whole egg, egg whites, milk, and vanilla extract until smooth.
- Whisk Dry Ingredients: In a separate larger bowl, combine the protein powder, flour, baking powder, cinnamon, and any optional sweetener. Whisk to eliminate clumps.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overmixing; a few lumps are fine.
- Rest the Batter (Optional, but Recommended): Let the batter rest for 5-10 minutes to hydrate the protein powder and flour.
- Cook the Pancakes: Lightly grease your preheated griddle or pan. Spoon about 1/4 cup of batter onto the griddle for each pancake.
- Flip & Finish: Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Serve Immediately: Transfer pancakes to a plate and serve with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Different protein powders absorb liquid differently; adjust milk as needed for batter consistency. Don't overmix to ensure fluffy pancakes. Letting the batter rest can enhance texture.