High Protein Pancakes Recipes

PROTEIN PANCAKES - NO BANANA OR OATS!

Steps:

• Place a non-stick skillet on the stove over medium heat. Spray with cooking spray or use butter or coconut oil and let melt.
• Mix the eggs, protein powder, and baking powder in a large bowl. Add the water or almond milk a little at a time until the batter is pancake batter consistency. You may not need all of the water.
• Using a 1/3 cup measure, pour out the batter into the skillet. I was able to make 3 at a time. They are ready to flip when bubble start to form on the top.
• Serve with butter, sugar free syrup, and chocolate chips.

LEAN PROTEIN PANCAKES

Steps:

• TO MAKE THE MIX:.
• Grind oats in a food processor or use an equal weight of oat flour.
• Measure all ingredients into an air tight container, shake or whisk until well combined.
• TO MAKE 1 LARGE PANCAKE:.
• Combine 1/4 cup of egg substitute and 1/2 cup of buttermilk or water a two cup liquid measure. Allow to stand at room temperature for 10-20 minutes.
• Optionally you can add a tablespoon of sugar free strawberry/apricot preserves (10 calories) to the mix. If not using buttermilk I sometimes add a couple tablespoons of nonfat-no sugar added yogurt to the egg mix as well. It gives them a much better texture and taste. Note: Go for the buttermilk, the fat free variety is only 45 cals per 1/2 cup. It adds some protein and makes the pancakes taste better and have a way better texture.
• Wipe a 8 to 10 inch non stick skillet with a very thin coat of safflower or olive oil.
• Heat pan to medium/medium high heat (I use a setting of 8 out of 12 on my electric stove).
• Add about 2/3rds cup of the pancake mix to egg mixture and gently combine. You may need a bit more, depending on the protein powder that you used. Some absorbs more liquid than others.
• Don't mix it vigorously or you'll have a dense, flat pancake.
• Add more water if necessary to make a medium batter.
• The thinner the batter the thinner and more dense the pancake will be.
• I prefer to keep my as thick as possible, the batter just barely pours out of the cup.
• Fold in nuts (optionally you can use a teaspoon of nut oil or 1 ½ teaspoons of peanut butter added to the liquid ingredients).
• Immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side.
• Serve with diabetic (sugar free) maple syrup (10 calories per serving), or, my favorite is to ladle a tablespoon of flax oil on top.

PROTEIN PANCAKES

Steps:

• 1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
• 2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
• 3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
• 1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
• 2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.

EASY PROTEIN PANCAKES

Steps:

• Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
• Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.