Protein Pancakes
User Reviews
4.5
210 reviews
Excellent
Protein Pancakes
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These high protein pancakes are made with 5 simple ingredients and packed with over 40 grams of protein per serving. They're fluffy, delicious and will keep you feeling full all morning long.
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Ingredients
- ½ cup liquid egg whites
- 1 coop (25 grams) vanilla protein powder
- 1 banana, mashed
- ¼ cup oat flour
- ½ teaspoon baking powder
- 1-3 Tablespoons almond milk
- ¼ cup chocolate chips optional
Instructions
- In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.
- Stir in the mashed banana, oat flour and baking powder. Add the chocolate chips, if desired. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (add 1 T at a time).
- Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancakes don't burn. Pour in pancake batter (I use ¼ cup for each) and cook until little bubbles form (about 3-5 minutes).
- Make sure the pancakes have set enough before you try flipping them, or else you’ll end up with a scramble. Carefully flip the pancakes over to the other side. Cook until pancakes are done in the middle (typically takes another 2-3 minutes).
- Place pancakes on a plate, top with your favorite pancake toppings. I like these with a drizzle of maple syrup, peanut butter and extra chocolate chips. Makes 4-5 pancakes.
- Store in the refrigerator for up to 7 days or in the freezer for up to 1 month. When you're ready to enjoy, you can eat them cold if you'd like but I like to reheat the pancakes by popping them in the toaster oven or microwave for 30 seconds - 1 minute. If frozen, you can thaw them in the fridge or pop in the microwave to thaw and reheat.
Notes
- Flour – I haven’t tried a substitute for the oat flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out.
- Egg whites – If you don't have egg whites on hand and don't want to waste the yolks you can use whole eggs instead. 3-4 eggs should be equivalent to 1/2 cup egg whites.
- Banana – If you're not a banana fan or don't have any on hand you can use 1/2 cup applesauce instead of the mashed banana.
- Protein powder – I went with a vanilla protein powder for this recipe, but feel free to use chocolate protein powder or your favorite flavor. I sued a pea protein powder, but whey protein powder or hemp protein powder should work in this recipe. The flavor might just change slightly.
Nutrition Information
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Serving
4-5 pancakes (w/o chocolate chips)
Calories
386kcal
(19%)
Carbohydrates
49g
(16%)
Protein
40g
(80%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
583mg
(24%)
Potassium
443mg
(13%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 1(4-5 pancakes)
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 4-5 pancakes (w/o chocolate chips) | |
| Calories | 386kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 40g | 80% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 583mg | 24% |
| Potassium | 443mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
210 reviews
Excellent
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