Giant Protein Pancake
User Reviews
4.8
66 reviews
Excellent
Giant Protein Pancake
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A gluten free, high protein pancake made from oat flour and a blend of whey and casein protein.
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Ingredients
- ¾ scoop vanilla whey/casein blend 50/50 blend. I mix 12.5g of whey and 12.5g of casein together
- ¼ cup oat flour
- 1 ⅓ tbsp tapioca flour or cornstarch
- 1/4 tsp baking powder
- ¼ cup liquid egg whites
- ⅓ cup plain nonfat Greek yogurt
- 1-2 tbsp water
For the Toppings
- ¾ cup mixed berries frozen is fine
- ½ tsp splenda optional
- 1 tbsp fat free whipped cream
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Instructions
- Mix all the dry ingredients together so no clumps are present. NOTE: I have tested this with only whey protein and it doesn't turn out as well. Only casein will work but you may need more water in the batter. The 50/50 blend is best.
- Add in the wet ingredients and mix thoroughly.
- Heat a griddle/skillet on medium heat and spray with oil. Add the batter and cook for a couple minutes, then flip.
For the Toppings
- If your fruit is frozen, defrost it in the microwave. Sprinkle the splenda over the top and allow it to macerate for a few minutes. This will pull out some of the juices and allow you to use less syrup.
- Top your pancake with the fruit and whipped cream.
Nutrition Information
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Calories
283kcal
(14%)
Carbohydrates
29.2g
(10%)
Protein
36.5g
(73%)
Fat
2.2g
(3%)
Nutrition Facts
Serving: 1Pancake
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 29.2g | 10% |
| Protein | 36.5g | 73% |
| Fat | 2.2g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
66 reviews
Excellent
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