Protein Pancakes Recipe
Introduction
These protein pancakes are a delicious and nutritious way to start your day. Made with protein powder, banana, and oat flour, they’re easy to prepare and satisfy both your hunger and sweet tooth. Optional chocolate chips add a fun twist for an extra treat.
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 egg whites and protein powder with a fork or a whisk until all the protein powder is fully dissolved.
- Step 2: Stir in the mashed banana, oat flour, and baking powder. Add the chocolate chips if using. If the batter seems too thick, add almond milk one tablespoon at a time to reach desired consistency.
- Step 3: Spray a medium non-stick pan with cooking spray and heat it to low-medium (around setting 3 on your stove). Using lower heat helps prevent burning.
- Step 4: Pour about ¼ cup of batter per pancake onto the pan. Cook until little bubbles form on the surface, about 3 to 5 minutes.
- Step 5: Carefully flip the pancakes once they have set enough to avoid scrambling. Cook for another 2 to 3 minutes until cooked through.
- Step 6: Serve warm with toppings of your choice such as maple syrup, peanut butter, or extra chocolate chips. This recipe yields 4-5 pancakes.
Tips & Variations
- Use a non-stick pan and keep the heat low to avoid burning the pancakes.
- Swap oat flour for whole wheat or almond flour if preferred, adjusting liquid as needed.
- Try adding cinnamon or vanilla extract to enhance flavor.
- For a vegan version, substitute egg whites with aquafaba and use vegan protein powder.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 7 days or freeze for up to 1 month. To reheat, warm them 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, whole eggs can be used but it will change the texture and increase the fat content slightly. Adjust other ingredients if needed to maintain consistency.
What can I use if I don’t have oat flour?
You can substitute oat flour with whole wheat flour, almond flour, or even a gluten-free flour blend, keeping in mind that the texture and flavor may vary slightly.
Print
Protein Pancakes Recipe
- Total Time: 15 minutes
- Yield: 4–5 pancakes 1x
- Diet: Low Fat
Description
Delicious and healthy protein pancakes made with liquid egg whites, vanilla protein powder, mashed banana, and oat flour. These pancakes are low in fat and packed with protein, perfect for a nutritious breakfast or post-workout meal. Optional chocolate chips add a touch of sweetness, while almond milk helps achieve the perfect batter consistency.
Ingredients
Main 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
- Whisk: In a small bowl, whisk together the liquid egg whites and vanilla protein powder until the protein powder is fully dissolved. Using a whisk works best to get a smooth consistency.
- Combine: Stir in the mashed banana, oat flour, and baking powder into the egg white mixture. Add chocolate chips if using. If the batter feels too thick, add almond milk one tablespoon at a time until desired consistency is reached.
- Cook: Spray a medium non-stick pan with cooking spray and heat over low-medium heat (around setting 3 on a stove). Pour about ¼ cup of batter per pancake into the pan. Cook until small bubbles appear on the surface, about 3-5 minutes.
- Flip: Carefully flip the pancakes once the edges are set and bubbles have formed to avoid breaking. Cook for another 2-3 minutes until pancakes are cooked through.
- Serve: Transfer pancakes to a plate and serve with your favorite toppings such as maple syrup, peanut butter, or extra chocolate chips. This recipe makes 4-5 pancakes.
- Store: Pancakes can be stored in the refrigerator for up to 7 days or frozen for up to 1 month. Reheat in a toaster oven or microwave for 30 seconds to 1 minute before serving. If frozen, thaw before reheating.
Notes
- Use a low-medium heat to avoid burning the pancakes.
- Adding almond milk helps adjust batter thickness for better pancakes.
- The batter should have a pourable but thick consistency.
- These pancakes are ideal for a high-protein, low-fat diet.
- Optionally customize with your favorite syrup, nut butters, or fruit toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: protein pancakes, healthy pancakes, low fat breakfast, high protein breakfast, banana pancakes, oat flour pancakes
