Vanilla Protein Powder Pancakes
About this recipe
These Vanilla Protein Powder Pancakes are a quick and easy breakfast option that packs a protein punch without any flour. Perfect for those looking for a low-carb alternative, these pancakes are made with just a few simple ingredients and can be whipped up in under 10 minutes.
Laura Fuentes, the creator of this recipe, emphasizes using a protein powder you enjoy since its flavor will shine through in the pancakes. Plus, this recipe is versatile enough to use leftovers as a low-carb bread for sandwiches!
Ingredient notes
- Use ¾ cup of whey protein powder, measured without packing it down.
- If using plant-based protein, note that it may be denser than whey, which affects the batter's consistency.
Tips from MOMables - Laura Fuentes’s video
- Whisk the eggs first before adding the protein powder for a smoother mixture.
- Add milk gradually to achieve the desired batter consistency; this helps accommodate different protein powders.
- Make smaller pancakes (about 2 tablespoons of batter each) since the batter spreads while cooking.
Good to know
- How many pancakes does this recipe make?
- This recipe serves 2, which typically means it makes enough pancakes for 2 people.
- What is the total time required to make these pancakes?
- The total time required to make these pancakes is 7 minutes.
- What should I do if my batter is too thick?
- You can add more milk slowly to achieve your desired batter consistency.
- What is the key technique for cooking the pancakes?
- The key technique is to cook until bubbles form on the edges before flipping the pancakes.
No life story here — the video and the recipe are the whole point. All credit to MOMables - Laura Fuentes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, whisk together 2 large eggs.
- 2
Add ¾ cup of whey protein powder to the eggs and mix well.
- 3
Add 1 ½ teaspoons of baking powder to the mixture and combine.
- 4
Slowly add ⅓ cup of milk to the batter, incorporating it gradually until you reach a smooth consistency.
- 5
Grease a griddle with butter and heat it.
- 6
Pour about 2 tablespoons of batter per pancake onto the griddle.
- 7
Cook until bubbles form on the edges, then flip the pancakes.
- 8
Plate the pancakes and serve with butter and syrup.
Heads up — we had to guess a little:
- The amount of milk is inferred based on achieving a smooth batter consistency.
Credit where it’s due: this recipe was transcribed from MOMables - Laura Fuentes’s original video on YouTube. Follow them there — it’s their dish.
Are you MOMables - Laura Fuentes? Claim this page or ask us to take it down. Your call, always.
