Protein Pancakes Recipe

Name: Protein Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole oats (Equal Weight) or 1 cup whole grain oat flour (Equal Weight); 3 ½ tablespoons sugar-free fiber supplement (Non-Flavored) (optional); 1 ½ tablespoons vital wheat gluten (optional); ½ cup non-fat powdered milk; ½ cup whole wheat flour; 2 tablespoons ground cinnamon; 2 tablespoons baking powder; 2 cups protein powder; ½ teaspoon salt; 6 tablespoons sugar-free preserves (Strawberry, Apricot etc...); 5 teaspoons unsalted natural-style peanut butter or 5 teaspoons nut oil; 1 ½ cups egg substitute or 1 ½ cups egg whites; 3 cups fat-free buttermilk or 3 cups water; 3 teaspoons vanilla extract

Servings: persons

1 cup whole oats (Equal Weight) or 1 cup whole grain oat flour (Equal Weight)
3 ½ tablespoons sugar-free fiber supplement (Non-Flavored) (optional)
1 ½ tablespoons vital wheat gluten (optional)
½ cup non-fat powdered milk
½ cup whole wheat flour
2 tablespoons ground cinnamon
2 tablespoons baking powder
2 cups protein powder
½ teaspoon salt
6 tablespoons sugar-free preserves (Strawberry, Apricot etc...)
5 teaspoons unsalted natural-style peanut butter or 5 teaspoons nut oil
1 ½ cups egg substitute or 1 ½ cups egg whites
3 cups fat-free buttermilk or 3 cups water
3 teaspoons vanilla extract

1
Grind the oats in a food processor, or equivalent, to a medium/fine texture.
2
Mix the first 9 ingredients in a large mixing bowl.
3
Mix the last 5 ingredients in a separate bowl.
4
Combine all the ingredients into one bowl and hand whisk them together (Do not use a mixer).
5
Mixing vigorously will cause the pancakes to be more flat and dense; ideally your mix should have a nice thick semi-smooth texture.
6
Warm a skillet, or griddle, to 275-300 degrees (approx.
7
med/high on a stove top).
8
Apply a 1/2 cup of the pancake mix for each pancake.
9
Use a pancake dispenser or a measuring cup to transfer the pancake mix from the bowl to the cooking surface.
10
Cook each pancake for approximately 6 minutes, flipping half way through (approx.
11
3 minutes per side).
12
Repeat steps 7-9 until all the pancake mix is used (yields approximately 14 medium sized pancakes).
13
Let each pancake cool for a minimum of 1-2 minutes and serve.
14
Add sugar free syrup, as desired, for a low calorie topping (approx.
15
35 calories per 1/4 cup).
16
Refrigerate or freeze the left-overs.
17
Enjoy!

1739

kcal

Calories

152

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 14 ingredients. The key ingredients include: 1 cup whole oats (Equal Weight) or 1 cup whole grain oat flour (Equal Weight), 3 ½ tablespoons sugar-free fiber supplement (Non-Flavored) (optional), 1 ½ tablespoons vital wheat gluten (optional), ½ cup non-fat powdered milk, 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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