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Introduction
Protein-packed pancakes have become a staple in the world of healthy eating, offering a delicious and nutritious way to start the day. The origins of these pancakes can be traced back to the rise of fitness and wellness trends, where individuals sought out alternative breakfast options that could provide sustained energy and satiety. Over time, creative cooks began experimenting with protein-rich ingredients like Greek yogurt, cottage cheese, and protein powder, blending them seamlessly into the beloved pancake batter. Today, these nutrient-dense pancakes have become a popular choice among health-conscious individuals, athletes, and families looking to fuel their bodies with wholesome, satisfying meals.
Ingredients
• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) whole wheat flour
• 1/4 cup (25g) vanilla protein powder (plant-based or whey)
• 1 tablespoon (12g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (230g) low-fat Greek yogurt
• 1/2 cup (120ml) milk (dairy or plant-based)
• 2 large eggs
• 2 tablespoons (30ml) vegetable oil or melted butter, plus more for cooking
• 1 teaspoon vanilla extract
Step 1:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, granulated sugar, baking powder, baking soda, and salt.
Step 2:
In a separate bowl, whisk together the Greek yogurt, milk, eggs, vegetable oil (or melted butter), and vanilla extract.
Step 3:
Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
Step 4:
Heat a non-stick griddle or skillet over medium heat and grease with a little vegetable oil or butter.
Step 5:
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
Step 6:
Repeat with the remaining batter, greasing the griddle as needed. Serve the pancakes warm with desired toppings.
Q: Can I make the batter ahead of time?
A: Yes, you can make the batter a day in advance and store it covered in the refrigerator. Give it a gentle stir before cooking the pancakes.
Q: Can I use different types of flour?
A: Yes, you can substitute almond or oat flour for a gluten-free option, or use whole wheat flour for the entire flour portion for added fiber.
Q: How do I prevent the pancakes from sticking to the griddle/skillet?
A: Make sure to use a non-stick surface and grease it well with a little vegetable oil or butter before cooking each batch of pancakes.
• Substitute almond or oat flour for a gluten-free option.
• Use any plant-based milk of your choice for a vegan/dairy-free version.
• For extra protein, add a scoop of your favorite protein powder.
• Make sure to use low-fat Greek yogurt for a lighter texture.
• These pancakes are a good source of protein, fiber, and whole grains.
• This recipe contains eggs and dairy (unless substitutions are made).
Serve the pancakes warm with your favorite toppings like fresh fruit, maple syrup, nut butter, or Greek yogurt.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or toaster oven before serving.
While cooking the pancakes, you can prepare any desired toppings or sides to have everything ready to serve at once.
- Avoid overmixing the batter to prevent tough pancakes.
- Adjust the heat on the griddle/skillet as needed to prevent burning.
- Let the pancakes cook undisturbed until bubbles appear before flipping.
For a vegan version, use plant-based milk and substitute the eggs with a flax or chia egg. For added nutrition, incorporate fresh or frozen berries into the batter.
These pancakes pair well with fresh fruit, a glass of orange juice or a smoothie, or a side of turkey bacon or sausage for added protein.
These pancakes can be enjoyed year-round, but are especially satisfying during the cooler months when you crave a warm, comforting breakfast.
This recipe contains eggs, dairy (unless substituted), and wheat/gluten. It can be made gluten-free and vegan with appropriate substitutions.
