Protein pancakes are a healthy and tasty way to start your morning. Protein pancakes are made to be healthy, nutritious and delicious yet easy to prepare. There’s nothing complicated about the recipe nor will you need complex ingredients and they are also quick to make.
The first few times you make a protein pancake recipe, you may need to do some testing and experimenting
Don’t worry! It’s normal. Once you get the hang of it, though, creating your own delicious recipes will become second nature. Measure your ingredients carefully. The most common mistake people make when making pancakes is not measuring correctly. For example, if your recipe calls for 1 cup of flour and 3 cups of milk, there’s no way that’s going to work out if you don’t measure those amounts exactly. You can use measuring spoons or cups for best results.
- Don’t overmix your batter. When mixing up your batter, be sure not to overwork it or overmix it because this can cause gluten development and make your pancakes tough instead of fluffy and light. Instead, mix just until all components are combined; then stop mixing immediately so that the batter stays smooth and cohesive without any lumps or air pockets inside.
- Use room temperature eggs when possible because they incorporate more easily into the batter than cold ones do. If possible, take them out of the refrigerator a couple hours before using them so they’re at room temperature before getting started on this recipe.
It’s not going to make or break the recipe if you switch up the types of nuts or add fruit, but it may affect your cooking time
Protein pancakes are a great way to start your day and if you’re a fan of protein powder, you’ll love this recipe. It’s not going to make or break the recipe if you switch up the types of nuts or add fruit, but it may affect your cooking time.
Ingredients:
- 1 cup almond meal/flour
- ½ cup vanilla protein powder
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 egg white + 1 whole egg + 2 tablespoons water
I like to use small bananas, as they’re sweeter and easier to mix
I like to use small bananas, as they’re sweeter and easier to mix. In a large bowl, mash the banana with a fork until smooth. Add in the egg and mix well. Add the flour and baking powder then stir until well combined.
Heat your pan on medium heat (I used a non-stick pan), add butter or oil of choice, then spoon mixture into pan to make pancakes. Cook for 2 minutes until golden brown on each side, then serve with fresh fruit and maple syrup.
Protein pancakes are best served immediately after cooking, so try to make them individual rather than all at once
If you’re not sure how much protein you need each day, talk to your doctor or a dietitian. Protein needs vary by age, gender and activity level. Protein is an important nutrient that helps repair and build muscle tissue. It also contains amino acids (the building blocks of protein), which help prevent muscle loss.
Good sources of protein include meat, poultry, fish, eggs, nuts and soy products like tofu. Protein is also found in non-animal foods such as grains, vegetables and beans however, it’s hard to get enough protein from these sources alone.
If you want to save some for later, freeze them, then reheat in an oven or toaster when needed
In a large bowl, add the oat flour, almond flour, baking soda and salt together. Add the cinnamon if using. In another bowl mix together the eggs, protein powder and water until smooth. Pour wet mixture into dry ingredients and mix until combined. Do not over mix or it will become tough when cooked on the griddle. Heat a skillet over medium heat with some coconut oil or butter.
Once hot, drop spoonfuls onto it and flatten gently with the back of a spoon until they are about ¼ inch thick each. Cook until bubbles appear on top then flip them over to cook on other side until golden brown in color. Serve warm with maple syrup or bananas if desired.
When it comes out clean, they’re done
The main ingredient in protein pancakes is eggs. Eggs are a great source of protein, as well as choline and lutein. They’re also a great source of vitamins A, D and E, which are all important for your health.
The recipe doesn’t use any flour or sugar, but it does include coconut flour, which gives the pancakes a nice texture and consistency. You can use any type of milk you like for this recipe; cow’s milk or almond milk both work well. When it comes out clean, they’re done. You don’t want to overcook them or they will be tough.
If using a chocolate version of protein powder, 1-2 teaspoons of stevia won’t be necessary
Protein pancakes are my go-to breakfast. They’re so easy to make and taste delicious. I’ve been eating these for years and they never get old. If you don’t have protein powder in your kitchen, it’s a must! Protein powder makes the pancakes extra filling and helps you stay full longer.
This protein pancake recipe is so versatile! You can use any type of protein powder (I usually use vanilla), any type of milk, any type of sweetener and any type of nut butter. Also, if using a chocolate version of protein powder, 1-2 teaspoons of stevia won’t be necessary.
Conclusion
Protein pancakes are a great replacement for regular high-carb pancakes. They are high protein, low carb, and taste delicious! High protein pancakes are also good for those on a diet (cutting carbohydrates or doing the Keto diet) because they have a lower amount of carbs than regular pancakes.
