Protein Pancakes
Ingredients
The batter
-
2
servings
protein powder
-
1
cup
gluten-free flour blend or all-purpose flour
-
1
cup
milk of choice
-
½
cup
egg whites
-
1
large
egg
-
1
tablespoon
pure maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
¼
teaspoon
fine salt
-
as needed
butter, coconut oil, or nonstick cooking spray
Optional toppings
-
as desired
yogurt
-
as desired
blueberries
-
as desired
sliced bananas
-
as desired
nut butter
-
as desired
maple syrup
-
as desired
honey
Instructions
- Combine all the batter ingredients in a mixing bowl and stir well.
- Heat a griddle or nonstick skillet over medium heat and add a teaspoon of butter or coconut oil.
- Spoon a scant ¼ cup of batter into the skillet for each pancake.
- Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and keep warm while repeating with the remaining batter.
- Store leftovers in the fridge for up to 3 days and reheat as needed.
Nutrition Facts (estimated)
Servings
10-12 pancakes
Calories
174
Total fat
3g
Total carbohydrates
25g
Total protein
12g
Sodium
350mg
Cholesterol
53mg
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