Protein Pancakes Recipe

If you love pancakes and want to live a healthy lifestyle, then you’re in luck. The perfect solution to your dilemma is here – protein pancakes. These pancakes are made with protein powder, eggs, milk, and spices, making them a nutritious and delicious breakfast option. Protein pancakes differ from regular pancakes because of their high amount of protein. With 37g of protein per serving, these pancakes will keep you full and satisfied for hours.

They’re also packed with complex carbs and fiber, meaning you’ll have sustained energy throughout the day. Not only are these pancakes healthy, but they’re also easy to make. All you need to do is blend the ingredients together and cook them on a non-stick pan. The result is a light and fluffy pancake that’s bursting with flavor. The best part is that you can customize your protein pancakes with your own toppings.

Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
• ½ cup plain Greek yoghurt (not regular yoghurt)
• 2 scoops unsweetened whey protein powder not packed (about 40 grams)
• 1 teaspoon baking powder gluten-free if needed
• Cooking spray for the griddle

Steps to Make Protein Pancakes

• Whisk the eggs, vanilla, stevia, and yoghurt in a medium bowl.
• When adding the protein powder, mix it in well until it is well-combined and smooth. If necessary, scrape the bowl’s sides using a rubber spatula.
• Add the baking powder by whisking. Then, while the griddle is heating, let the batter rest. As it sits, it becomes somewhat thicker.
• A big 14-inch nonstick skillet or nonstick griddle should be heated to medium heat (not higher). Spray some oil on.
• Pour heaps of the batter onto the griddle using a 1.5-tablespoon cookie scoop. A skillet can hold three to four pancakes, while a double-burner griddle would likely hold eight.
• Cook the pancakes for over one minute or until they bubble on top. It usually occurs quickly.
• Flip them over and fry the other side for 10–20 seconds. It’s crucial to avoid overcooking them to avoid rubbery, dry results.
• Cook the remaining pancakes while transferring the cooked pancakes to a platter, covering them with foil to keep them warm. Serve right away.

Recipe Notes

• This recipe does not work with peas or other non-dairy protein powders. 
• Whole milk yogurt is acceptable but must be Greek and not standard yogurt. I use nonfat Greek yogurt.
• Since the batter is thin and spreads out, making little pancakes is crucial (I use a 1.5-tablespoon cookie scoop rather than a 4-tablespoon ice cream scoop) and fry them as little as possible; they should only be cooked for a few seconds on each side.
• Advice: Depending on your protein powder, you might need to alter the water to thin down the batter. Reduce the oats by up to a third, but no more, since the batter will become too thin to cook if you desire more low-carb pancakes.
• Variations: Replace vanilla protein powder with another flavor, such as chocolate. Swap out blueberries for other low-carb fruit like raspberries and strawberries.
• Suggestions: Serve with fresh berries on top and a drizzle of sugar-free syrup.
• Storage: Pancakes may be refrigerated for up to 24 hours in an airtight container before being reheated in the microwave. Before storing pancakes in the refrigerator, let them cool fully. If not, the moisture will cause them to become wet.

To sum up!

Top them with fresh berries, nuts, or even a drizzle of maple syrup. The possibilities are endless, and you’ll never get tired of eating these delicious pancakes. Protein pancakes are perfect for anyone looking for a well-balanced breakfast that’s both healthy and tasty. They’re also a great option for athletes or people who are trying to build muscle.

With the high amount of protein they contain, protein pancakes can help you meet your daily protein requirements and aid in muscle recovery after a workout. If you’re looking to switch up your breakfast routine and try something new, consider making protein pancakes. They’re easy to make, packed with nutrients, and customizable to your taste preferences. Don’t wait any longer. Try protein pancakes today.

If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the protein pancake. Don’t forget to share it with your friends and family; I am sure they’ll love it too.

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