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4.8 from 66 votes

Giant Protein Pancake

A gluten free, high protein pancake made from oat flour and a blend of whey and casein protein.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 Pancake
Calories: 283 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

  • ¾ coop 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

Instructions

    Cup of Yum
  1. 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.
  2. Add in the wet ingredients and mix thoroughly.
  3. 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
  1. 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.
  2. Top your pancake with the fruit and whipped cream.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 29.2g (10%) Protein 36.5g (73%) Fat 2.2g (3%)

Nutrition Facts

Serving: 1Pancake

Amount Per Serving

Calories 283

% 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.