Description
These protein pancakes are a delicious and nutritious twist on classic pancakes, packed with protein powder for an energizing breakfast. They are fluffy, easy to make, and perfect for a quick meal that fuels your day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup protein powder (whey protein works best)
- 3 tsp baking powder
Wet Ingredients
- 1 1/4 cup milk (almond milk used)
- 1 egg
- 2 tbsp oil (avocado oil used)
- 1 tsp vanilla extract (optional)
Instructions
- Combine Dry Ingredients: In a bowl, mix together the all-purpose flour, protein powder, and baking powder until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the milk, egg, oil, and optional vanilla extract until fully blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Preheat Pan: Heat a lightly oiled pan over medium heat to ensure even cooking and prevent sticking.
- Cook Pancakes: Spoon approximately 1/4 cup of the batter per pancake onto the pan. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set before flipping.
Notes
- Do not overmix the batter; a few lumps are okay for fluffier pancakes.
- Use a non-stick or well-oiled pan to prevent sticking.
- Whey protein powder is preferred for best texture and flavor, but other protein powders can be substituted.
- Adjust milk quantity slightly if batter is too thick or thin.
- Serve with your favorite toppings such as fresh fruit, nuts, or syrup.
