Buttermilk Protein Pancakes
User Reviews
4.8
72 reviews
Excellent
Buttermilk Protein Pancakes
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
Dry Ingredients
- 1 1/4 cup all purpose flour (194 g)
- 1 coop Dymatize Elite Vanilla Casein Protein Powder (33 g)
- 1 coop Cellucor Cinnamon Swirl whey protein (32 g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp salt
Wet Ingredients
- 1 1/4 cup 1% lowfat buttermilk - be sure to shake it well! (10 fl oz)
- 1/2 cup liquid egg whites (or about 4 egg whites) (4 fl oz)
- 1/3 cup unsweetened applesauce (2.66 fl oz)
- 2 large eggs
- 2 tbsp unsalted butter, melted (1 oz)
- 2 tbsp light brown sugar (24 grams)
- 1 tsp vanilla extract
Instructions
- Add dry ingredients to a large bowl and mix until evenly combined. Set aside.
- To a smaller bowl, add eggs and egg whites and whisk until yolks are evenly incorporated. Add buttermilk, applesauce, brown sugar, and vanilla extract and whisk together. While continuing to whisk, slowly drizzle in the hot melted butter.
- Add wet mixture into the dry mixture and whisk until just combined (I found that a large whisk works much better here than a fork, spoon, or spatula). It's okay if the mixture has lumps, so long as you can't see spots of powdery flour. Don't overmix it! This should be thicker than your average pancake batter. Allow the batter to rest for about 5 minutes while the griddle heats.
- Pre-heat a griddle or griddle pan to medium-high heat (7 out of 10). You want it to be nice and hot before the first batch of pancakes goes down, then you'll turn it down slightly to medium heat (about a 5 or 6 out of 10).
- Spray pre-heated griddle with non-stick cooking spray if needed (I didn't need it since my griddle was non-stick anyway). Using a 1/4 cup dry measuring cup, drop batter onto hot griddle to form 3-4" round pancakes. Once the pancake is bubbling on top and golden brown on the bottom, about 2-3 minutes, flip to cook on the other side. If you're planning to freeze the pancakes, set the cooked ones aside in a single layer on a cooling rack.
- Once you've cooked the first batch of pancakes, turn the heat to medium (about 5 or 6 out of 10) and continue process until all batter is used up.
Notes
- Reheating from frozen: For best results, toast on medium-low until heated through (this may take more than one toast cycle). You can also microwave them for 30 seconds to 1 minute.
- Click here or scan the barcode below to log this food in My Fitness Pal.
Nutrition Information
Show Details
Serving
140g
Calories
264kcal
(13%)
Carbohydrates
34g
(11%)
Protein
18g
(36%)
Fat
6g
(9%)
Cholesterol
83mg
(28%)
Sodium
426mg
(18%)
Potassium
190mg
(5%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 140g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Cholesterol | 83mg | 28% |
| Sodium | 426mg | 18% |
| Potassium | 190mg | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
Other Recipes
You'll Also Love
