Protein Pancakes
These Protein Pancakes are thick, fluffy, and packed with 46g of protein. Ideal for breakfast or a post-workout meal, they’re easy to make, naturally sweetened, and incredibly satisfying! This recipe should get you 4- pancakes per serving.
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Ladle optional
Ingredients
- 1 Egg
- 60 grams Fat-Free Yoghurt
- 80 ml Semi Skimmed Milk (choose your choice of milk)
- 70 grams Self Raising Flour
- 1 scoop Vanilla Whey Protein Powder
- 1 tsp Baking Powder
- 1 pinch Salt
- 2 tsp Sweetener (low calorie)
Instructions
- Combine dry ingredients: In a bowl, mix the self-raising flour, vanilla whey protein powder, baking powder, and a pinch of salt.
- Add the wet ingredients: Beat the egg, then whisk in the fat-free yogurt and milk until smooth. Add a splash of water if necessary.
- Heat a non-stick pan over medium heat. Pour batter to form pancakes using a ladle or spoon.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve and enjoy: Stack your pancakes and add your favourite toppings!
Notes
How to Serve:
These pancakes are delicious on their own, but feel free to get creative! Top with Greek yoghurt and fresh berries for extra protein and antioxidants, or drizzle with sugar-free syrup for a guilt-free indulgence.Make It Your Own:
- Flavour variations: Experiment with different protein powder flavours like chocolate or strawberry.
- Add some crunch: Mix in some chopped nuts or seeds for extra texture and nutrients.
- Fruit-filled: Fold in some blueberries or sliced banana for natural sweetness and added nutrition.
Meal Prep Tip:
Make a big batch and store leftovers in the fridge.Nutrition
Calories: 525kcalCarbohydrates: 64gProtein: 46gFat: 9g