Description
Whip up these incredibly fluffy and flavorful protein pancakes for a satisfying breakfast that keeps you full and energized. Say goodbye to dry, bland protein pancakes and hello to your new favorite morning meal!
Ingredients
- 1 scoop (approx. 30g) vanilla or unflavored protein powder (whey isolate recommended)
- 1/2 cup all-purpose flour
- 1/4 cup oat flour (or more all-purpose flour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 1 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
- 1–2 tbsp sweetener of choice (maple syrup, honey, or sugar substitute, optional)
Instructions
- 1. Combine Dry Ingredients: In a large bowl, whisk together protein powder, all-purpose flour, oat flour, baking powder, salt, and optional sweetener until well combined.
- 2. Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, melted butter (or oil), and vanilla extract.
- 3. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula just until the dry ingredients are moistened. A few lumps are okay – do not overmix!
- 4. Rest Batter: Cover the bowl and let the batter rest for 5-10 minutes at room temperature. This is crucial for fluffy pancakes.
- 5. Preheat Griddle: While the batter rests, preheat a griddle or large non-stick skillet over medium-low heat. Lightly grease with butter or cooking spray.
- 6. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip only once.
- 7. Serve Warm: Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) while you finish the batch. Serve immediately with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins