Protein Pancakes without Protein Powder
About this recipe
These Protein Pancakes without Protein Powder are a delicious and healthy breakfast option that are super filling and satisfying. Made with wholesome ingredients like skyr or Greek yogurt, these pancakes pack a protein punch without the need for protein powder, making them a great choice for anyone looking to enjoy a nutritious meal.
The creator emphasizes that these pancakes are light, fluffy, and easy to make, perfect for breakfast, a pre-workout snack, or even dinner. Plus, they can be topped with your favorite healthy toppings for added flavor.
Ingredient notes
- You can substitute 3 egg whites with 2 whole eggs if you prefer.
Tips from How To Cook Smarter’s video
- To achieve light and fluffy pancakes, do not overmix the batter and allow it to sit for 10 minutes to let the oats soak up the liquid.
- Cook the pancakes over low heat to ensure they cook evenly without burning.
Good to know
- How many pancakes does this recipe make?
- This recipe serves 2, so you can expect to make enough pancakes for two people.
- What is the total time to make these pancakes?
- The total time to make these protein pancakes is 20 minutes.
- What should I avoid when mixing the batter?
- You should avoid overmixing the batter; gently fold the dry ingredients into the wet until just combined.
- How long should I let the batter sit before cooking?
- Let the batter sit for 10 minutes to allow the oats to soak up the liquid.
No life story here — the video and the recipe are the whole point. All credit to How To Cook Smarter: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, whisk together skyr, egg whites (or whole eggs), maple syrup, and vanilla extract.
- 2
Sift the ground oats, spelt flour, flaxseed meal, tapioca starch, baking powder, salt, and cinnamon into the wet ingredients.
- 3
Gently fold the dry ingredients into the wet until just combined. Do not overmix.
- 4
Let the batter sit for 10 minutes to allow the oats to soak up the liquid.
- 5
Heat a non-stick pan over low heat and brush with a little coconut oil.
- 6
Spoon about 1/4 cup of batter into the pan and cook for 2-4 minutes until golden brown on the bottom.
- 7
Flip the pancakes and cook for an additional 2 minutes on the other side.
- 8
Serve the pancakes topped with peanut butter and fruit jam.
Heads up — we had to guess a little:
- Used 3 egg whites based on the context of using yolks for another recipe; could also use 2 whole eggs.
Credit where it’s due: this recipe was transcribed from How To Cook Smarter’s original video on YouTube. Follow them there — it’s their dish.
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