Protein Pancakes
User Reviews
4.8
Protein Pancakes
Description
The Protein Pancakes recipe uses a specific combination of vanilla whey and casein protein powders blended in equal parts, oat flour, tapioca or cornstarch flour, baking powder, egg whites, and plain nonfat Greek yogurt. By mixing the dry ingredients thoroughly first to avoid lumps, then incorporating the wet ingredients and adjusting batter thickness with water, the method yields a protein-enriched batter that cooks evenly on a medium-heat greased skillet or griddle.
The resulting pancakes are moist with a slightly firm exterior, balanced by the creamy Greek yogurt. This formula is tailored to the combination of casein and whey protein to achieve better texture than whey alone.
Ingredients
- ¾ coop vanilla whey 50/50 blend. I mix 12.5g of whey and 12.5g of casein together
- ¾ coop 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 egg white, liquid form
- ⅓ cup Greek yogurt plain, nonfat
- 1-2 tbsp water
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Pancakes
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 26.7g | 9% |
| Protein | 35.4g | 71% |
| Fat | 1.9g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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