Protein Pancakes

These high protein pancakes are made with 5 simple ingredients and packed with over 40 grams of protein per serving. They are fluffy, delicious and will keep you feeling full all morning long.

PREP TIME:10 minutes

COOK TIME: 8 minutes

TOTAL TIME:18 minutes

SERVINGS:1 (4-5 pancakes)

Ingredients  

½ cup liquid egg whites

1 scoop (25 grams) vanilla protein powder

1 banana, mashed

¼ cup oat flour

1-3 Tablespoons almond milk

¼ cup chocolate chips, if desired

Instructions 

In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.

Stir in the mashed banana, oat flour and add the chocolate chips. If the pancake mixture seems too thick you can add almond milk to thin it out a bit (start with 1 T at a time).

Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancake doesn’t burn. Pour in pancake batter (I used ¼ cup for each) and cook until little bubbles form (about 3-5 minutes).

Make sure the pancakes have set enough before you try flipping them, or else you’ll end up with a scramble. Carefully flip the pancakes over to the other side. Cook until pancakes are done in the middle (typically takes another 2-3 minutes).

Place pancakes on a plate, top with your favourite pancake toppings. I like these with a drizzle of maple syrup, peanut butter and extra chocolate chips. Makes 4-5 pancakes.

Store in the refrigerator for up to 7 days or in the freezer for up to 1 month. When you're ready to enjoy, you can eat them cold if you'd like but I like to reheat the pancakes by popping them in the toaster oven or microwave for 30 seconds 1 minute. If frozen, you can thaw them in the fridge or pop in the microwave to thaw and reheat.

Notes

Flour – I haven’t tried a substitute for the oat flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out.

Egg whites – If you don’t have egg whites on hand and don’t want to waste the yolks you can use whole eggs instead. 3-4 eggs should be equivalent to 1/2 cup egg whites.

Banana – If you’re not a banana fan or don’t have any on hand you can use 1/2 cup applesauce instead of the mashed banana.

Nutrition

Serving: 4-5 pancakes (w/o chocolate chips) | Calories: 386kcal | Carbohydrates: 49g | Protein: 40g | Fat: 4g