Protein Pancakes (Without Protein Powder)
These delicious, super fluffy Protein Pancakes are made without protein powder, but just a few wholesome ingredients that are packed with nutrients. Wheat germ, ground flaxseed, whole wheat flour and bread flour create a protein loaded pancake recipe that makes an easy breakfast for everyone.
Equipment
- pancake batter dispenser or soup ladle
Ingredients
- 1 cup whole wheat flour
- 1 cup bread flour
- 2 tablespoon ground flaxseed
- 2 tbsp wheat germ
- 3 tablespoon unrefined coconut sugar
- ½ teaspoon salt
- 2 cups milk, dairy or non-dairy
- ⅓ cup Greek yogurt
- 4 tablespoon extra virgin olive oil
- 2 tablespoon vanilla extract
- 2 large eggs
Instructions
- In a large mixing bowl combine the bread flour, whole wheat flour, ground flaxseed, wheat germ, baking powder, coconut sugar, and salt.
- Make a hole in the center of the dry ingredients and add milk, Greek yogurt, extra virgin olive oil, vanilla extract, and eggs. Mix with a whisk until smooth.
- Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Fill the pancake batter dispenser or souple ladle with batter and pour onto the griddle in batches.
- When bubbles begin to form, flip pancakes with a spatula (about 2 minutes). Cook on the other side for about 2 more minutes or until both sides are golden brown.
- Serve with your choice of toppings, such as Greek yogurt, sliced bananas, blueberries, strawberries, raspberries and maple syrup.
Notes
Milk: Use any milk in this recipe. Dairy milk, lactose-free, almond milk, oat milk, soy milk, and coconut milk will create the same fluffy pancakes.
Yield: Between 15 and 20 pancakes depending on size.
Storing: Store at room temperature for 2 days or in the fridge for up to 5 days in an airtight container. They are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost overnight at room temperature or in the microwave.
Tip: To make your pancakes extra fluffy, whip the eggs until foamy prior to adding to the batter. When cooking, cover the pan with a lid. The heat will make them rise higher than without being covered.
Nutrition
Serving: 4pancakesCalories: 536kcalCarbohydrates: 62gProtein: 18gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 108mgSodium: 400mgPotassium: 444mgFiber: 5gSugar: 14gVitamin A: 337IUVitamin C: 0.02mgCalcium: 208mgIron: 2mg
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