Protein Pancakes
User Reviews
5
Protein Pancakes
Description
Protein Pancakes use a mix of rolled oats, banana, eggs, almond milk, and collagen protein blended into a smooth batter. Baking powder and soda help the pancakes rise, while a pinch of salt balances the sweetness from maple syrup and vanilla extract. The addition of collagen peptides boosts protein content without altering flavor. Cooking on medium-low heat in a buttered skillet creates pancakes with a golden exterior and tender inside. The banana adds natural sweetness and moisture, resulting in a denser texture than traditional pancakes.
This recipe suits those wanting a protein-rich pancake alternative using familiar ingredients. They are versatile to serve with classic toppings like fresh berries, real maple syrup, or nut butters for more protein. Adjusting maple syrup and milk types can reduce calories or carbs as preferred.
For lower calories or carbohydrates, unsweetened almond milk and liquid stevia can replace regular milk and maple syrup, respectively, without compromising texture or structure.
Ingredients
- 1/4 cup almond milk or regular milk
- 2 egg
- 1 egg white
- 1 banana
- 2 cups rolled oats I use gluten-free
- 3 - 4 scoops 30-40g Vital Proteins Unflavored Collagen Protein Peptides
- 1 teaspoon vanilla extract
- 1 - 2 Tablespoons maple syrup 100% pure
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- butter Maple Syrup, Berries, optional
Instructions
- Put almond milk, eggs, egg white, banana, rolled oats, collagen protein peptides, vanilla, maple syrup, baking powder, baking soda, and salt in a blender. Blend for 30 seconds until oats are smooth.
- Heat skillet over medium-low heat. Spread butter on a skillet or spray non-stick cooking spray. Pour pancake batter and let cook until bubbles begin to form on the surface. Flip and cook until cooked through.
- Top with real maple syrup, butter, and berries. Top with almond butter or peanut butter for extra protein.
Notes
- Use unsweetened almond milk as a lower-calorie alternative to regular milk.
- Reduce or omit maple syrup to decrease calories and carbohydrates; liquid stevia can be a substitute.
- Blend oats thoroughly to achieve a smooth batter for uniform pancake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 332mg | 14% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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