Protein Pancakes Recipe

Name: Protein Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: wheat flour cup Unbleached; 1 cup bran; 1 cup rolled oats; 1 cup soy flour in health stores; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup milk or more; 2 eggs; 3 teaspoons plain yogurt; 2 teaspoons sesame oil Light; 1/4 cup cornmeal

Servings: persons

wheat flour cup Unbleached
1 cup bran
1 cup rolled oats
1 cup soy flour in health stores
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk or more
2 eggs
3 teaspoons plain yogurt
2 teaspoons sesame oil Light
1/4 cup cornmeal

1
Mix the dry ingredients in a bowl.
2
Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture.
3
Stir to mix well, mashing out the lumps with a wooden spoon.
4
Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.
5
You can use water instead of milk after you've added the first 1 1/2 cups of milk.
6
Brush a hot skillet with oil or butter.
7
The skillet should be well greased.
8
Heat the skill

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: wheat flour cup Unbleached, 1 cup bran, 1 cup rolled oats, 1 cup soy flour in health stores, and more.

Yes, Protein Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Protein Pancakes

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