Description
Thick, chewy pancakes made with all-purpose flour, whey protein, and milk for a high-protein, dairy-friendly breakfast that satisfies cravings and supports active lifestyles.
Ingredients
1 ½ cups all-purpose flour
½ cup vanilla whey protein powder (unsweetened or vanilla)
2 ½ teaspoons baking powder
Pinch of salt
1 ½ cups milk (dairy, almond, or oat)
2 large eggs
2 tablespoons melted butter (or coconut oil)
1 teaspoon vanilla extract (optional)
Instructions
Combine flour, protein powder, baking powder, and salt in a large bowl.
Make a well in the center, add milk, eggs, melted butter, and vanilla.
Break eggs with a fork, then incorporate liquid into dry ingredients.
Blend batter until smooth, scraping bowl edges to remove lumps.
Heat a non-stick pan over medium-high heat, greasing with butter or oil.
Pour ¼ cup batter per pancake, cook until bubbles form and edges firm, then flip and repeat on the other side.
Notes
Use a 2:1 flour-to-protein ratio to avoid rubberiness. Refrigerate or freeze batter for up to 14 days. Ensure batter reaches room temperature before cooking for even browning. Grease the pan before each pour to prevent sticking, even without non-stick spray.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg