Protein Pancakes Recipe
Introduction
These protein pancakes are a nutritious and delicious way to start your day with a boost of energy. Made with protein powder, bananas, and oat flour, they offer a perfect balance of flavor and nutrition. Plus, they’re quick to prepare and customizable to your taste.
Ingredients
- ½ cup liquid egg whites
- 1 scoop (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
- Step 1: In a small bowl, whisk together the liquid egg whites and vanilla protein powder until the protein powder is fully dissolved.
- Step 2: Stir in the mashed banana, oat flour, and baking powder. Add chocolate chips if using. If the batter is too thick, add almond milk one tablespoon at a time until you reach a pourable consistency.
- Step 3: Heat a non-stick pan over low to medium heat and spray lightly with cooking spray. Using about ¼ cup of batter per pancake, pour onto the pan and cook until bubbles form on the surface, about 3-5 minutes.
- Step 4: Carefully flip the pancakes once they have set and cook for another 2-3 minutes until cooked through.
- Step 5: Transfer the pancakes to a plate and add your favorite toppings such as maple syrup, peanut butter, or extra chocolate chips. This recipe makes about 4-5 pancakes.
Tips & Variations
- Use a low heat setting to prevent the pancakes from burning before they cook through.
- Swap oat flour for whole wheat or almond flour if preferred.
- For a dairy-free option, be sure to use almond milk or another plant-based milk.
- Add cinnamon or vanilla extract to enhance the flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 7 days or freeze for up to 1 month. Reheat in a toaster oven or microwave for 30 seconds to 1 minute. If frozen, thaw in the refrigerator or microwave before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of liquid egg whites?
Yes, you can substitute whole eggs for liquid egg whites, but it will change the texture and increase the fat content slightly.
Can I make these pancakes vegan?
To make a vegan version, you can use a plant-based protein powder and replace the egg whites with a flax or chia seed egg substitute, though the texture might be different.
PrintProtein Pancakes Recipe
These protein pancakes are a delicious and nutritious way to start your day, combining the goodness of banana, protein powder, and oat flour for a healthy breakfast option. They’re easy to make on the stovetop, customizable with chocolate chips, and perfect for meal prep as they store well in the fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–5 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- ½ cup liquid egg whites
- 1 banana, mashed
- 1–3 Tablespoons almond milk
Dry Ingredients
- 1 scoop (25 grams) vanilla protein powder
- ¼ cup oat flour
- ½ teaspoon baking powder
Optional
- ¼ cup chocolate chips
Instructions
- Whisk: In a small bowl, whisk together the liquid egg whites and vanilla protein powder using a fork or whisk until the protein powder is fully dissolved to ensure a smooth batter.
- Combine: Stir in the mashed banana, oat flour, and baking powder until all ingredients are well incorporated. If you want to add some extra flavor and texture, fold in chocolate chips. If the batter is too thick, gradually add almond milk one tablespoon at a time to reach the desired consistency.
- Cook: Preheat a medium-sized non-stick pan over low to medium heat (about setting 3 on most stoves) and lightly spray it with cooking spray to prevent sticking. Pour about ¼ cup of batter per pancake into the pan.
- Flip: Cook the pancakes until small bubbles form on the surface and the edges appear set, about 3 to 5 minutes. Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the inside is fully cooked.
- Serve: Transfer the pancakes to a plate and top with your favorite toppings such as maple syrup, peanut butter, or extra chocolate chips. This recipe makes 4 to 5 pancakes.
- Store: Store leftover pancakes in the refrigerator for up to 7 days or freeze them for up to 1 month. To reheat, pop them in a toaster oven or microwave for 30 seconds to 1 minute. If frozen, thaw in the fridge or microwave before reheating.
Notes
- Cooking on low to medium heat prevents burning and ensures the pancakes cook evenly inside out.
- Adjust almond milk to get the right batter consistency; too much will make the pancakes runny, too little will make them dense.
- These pancakes freeze well; separate layers with parchment paper to prevent sticking.
- Use a non-stick pan and cooking spray for best results and easier flipping.
- These can be served cold or reheated, making them perfect for meal prep and busy mornings.
Keywords: protein pancakes, healthy pancakes, banana pancakes, oat flour pancakes, high protein breakfast
