Protein Pancakes
These fluffy protein pancakes are quick to make and loaded with 32 grams of protein per serving.
Equipment
- nonstick griddle
- large skillet
- rubber spatula
- cookie scoop
Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon stevia glycerite or to taste; equals ⅓ cup of sugar; omit if using sweetened protein powder
- ½ cup plain Greek yogurt not regular yogurt
- 2 scoops unsweetened whey protein powder level, not packed; 40 grams total
- 1 teaspoon baking powder gluten-free if needed
- Avocado oil cooking spray for the griddle
Instructions
- In a medium bowl, whisk the eggs, vanilla, stevia, and yogurt.
- Add the protein powder and whisk until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
- Whisk in the baking powder. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
- Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat. Spray the skillet with oil.
- Using a 1.5-tablespoon cookie scoop, pour small mounds of the batter onto the griddle.
- Cook the pancakes until they bubble on top, for about one minute. Flip and cook them on the second side for just a few more (10-20) seconds.
- Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.
Notes
This recipe can be a hit or miss, since the texture and flavor really depend on the protein powder you use. Ensure accuracy by weighing the protein powder to avoid dry pancakes. If issues arise, certain adjustments may include adding more Greek yogurt or flour.
Nutrition
Serving: 9pancakesCalories: 228kcalCarbohydrates: 4gProtein: 31gFat: 6gSaturated Fat: 2gSodium: 134mgSugar: 2g
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