Before we dive into the deliciousness of high protein pancakes, let’s talk about serving suggestions.
Pancakes are oh-so versatile. You could top them with fresh fruits like bananas, strawberries, or blueberries. A sprinkle of chopped walnuts adds texture and nutrition. Drizzle honey or maple syrup for sweetness. If you want an extra protein kick, consider adding a dollop of Greek yogurt or a smear of nut butter.
Picture this: a warm stack of pancakes, topped with a swirl of Greek yogurt and a handful of juicy berries. Now, that is breakfast bliss.
Why High Protein Pancakes?
Why should you care about high protein pancakes? Let’s get real, they’re not just any regular flapjacks. These pancakes are power-packed to fuel your day.
As someone who juggles between work, play, and whatever life throws my way, I need breakfast that sustains me. Imagine waking up, and instead of reaching for sugary cereals or quick carbs, you whip up a stack filled with protein. It’s a game changer.
I’ve experimented with these pancakes, using wholesome ingredients that not only taste fantastic but also keep you full longer.
You’ll find energy in every bite. This recipe was born out of a desire to turn a classic morning favorite into a healthy powerhouse.
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How Have I Used the Ingredients?
Let’s talk ingredients. This recipe calls for three medium eggs. Eggs are a fantastic source of protein and healthy fats. Next up is a cup of old-fashioned oats. Oats are not just filling; they’re rich in fiber, which is great for digestion.
I add 1/4 cup of vanilla-flavored protein powder. It’s like putting a secret weapon into my pancakes. For flavor and moisture, I toss in a tablespoon of melted coconut oil and 1/3 cup of strained Greek yogurt. Oh, the creaminess!
For the sweetening touch, there’s organic maple syrup and a hint of pure vanilla essence. Don’t forget the ground cinnamon, which adds warmth and depth to the flavor profile.
Lastly, I love tossing in chopped walnuts, giving these pancakes that satisfying crunch.
Ingredients List
- 3 medium eggs
- 1 cup old-fashioned oats
- 1/4 cup vanilla-flavored protein powder
- 1 tablespoon melted coconut oil
- 1/3 cup strained Greek yogurt
- 2 1/4 teaspoons baking soda
- 1 tablespoon organic maple syrup
- 1/4 teaspoon pure vanilla essence
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts
How to Make High Protein Pancakes
Step 1: Prepare the Batter
Start by gathering all your ingredients. In a large bowl, whisk together the three eggs. This is where the magic begins.
Once the eggs are frothy, add in the melted coconut oil and the strained Greek yogurt. This combination will make your pancakes super fluffy and full of flavor.
Step 2: Add Dry Ingredients
Now, let’s stack in the dry ingredients. Sprinkle in a cup of old-fashioned oats, 1/4 cup of vanilla-flavored protein powder, and 2 1/4 teaspoons of baking soda. The baking soda is key for making your pancakes rise beautifully.
Step 3: Sweeten the Mix
Next, pour in 1 tablespoon of organic maple syrup and 1/4 teaspoon of pure vanilla essence. This duo brings a sweet fragrance to the mix. Sprinkle in 1/2 teaspoon of ground cinnamon for that touch of warmth.
Step 4: Combine and Rest
Gently mix everything together. Avoid over-mixing; you want a slightly lumpy batter. Once mixed, let the batter rest for about 5 minutes. This is crucial. Resting allows the oats to absorb moisture, making your pancakes perfectly chewy.
Step 5: Heat the Pan
While your batter rests, heat a non-stick skillet or griddle over medium heat. A splash of coconut oil on the pan will ensure the pancakes cook evenly.
Step 6: Cook the Pancakes
Once the pan is hot, pour about a 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, around 3-4 minutes. Flip them gently and cook for another 2-3 minutes on the other side until golden brown.
Step 7: Serve Warm
Stack them high on a plate, and do not hesitate to serve with your favorite toppings. Greek yogurt and fresh berries, check. A drizzle of maple syrup, check. You’re in for a treat!
Recipe Notes
- Eggs: A primary source of protein, providing essential amino acids.
- Old-Fashioned Oats: Rich in fiber, helping to keep you satisfied throughout the morning.
- Protein Powder: Enhances the protein content. Adjust based on flavor preference.
- Coconut Oil: Adds moisture and a subtle tropical flavor.
- Greek Yogurt: Gives a rich texture and a boost of probiotics for gut health.
- Baking Soda: Necessary for leavening, making pancakes fluffy.
- Maple Syrup: Natural sweetener. Adjust quantity based on your taste.
- Vanilla Essence & Cinnamon: Enhances flavor, making each bite delightful.
- Chopped Walnuts: Introduces a delightful crunch and healthy fats.
Recipe Variations
Spice things up! Here are a few ideas to make these pancakes your own:
- Banana Pancakes: Add mashed ripe bananas for natural sweetness and added moisture.
- Chocolate Chip Pancakes: Toss in a handful of dark chocolate chips for a sweet twist.
- Berry Bliss: Mix in fresh or frozen berries into the batter.
- Nutty Banana: Add sliced bananas and walnuts for a delightful crunch.
- Pumpkin Spice: Incorporate pumpkin puree and adjust spices for a fall favorite.
- Gluten-Free Option: Substitute oats with certified gluten-free oats or a gluten-free flour blend.
Nutrition Facts
High Protein Pancakes Recipe Nutrition Facts
High Protein Pancakes Recipe
Equipment
- Non-stick skillet or griddle
Ingredients
- 3 medium eggs
- 1 cup old-fashioned oats
- 1/4 cup vanilla-flavored protein powder
- 1 tablespoon melted coconut oil
- 1/3 cup strained Greek yogurt
- 2 1/4 teaspoons baking soda
- 1 tablespoon organic maple syrup
- 1/4 teaspoon pure vanilla essence
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts
Instructions
Step 1: Prepare the Batter
- Start by gathering all your ingredients. In a large bowl, whisk together the three eggs. This is where the magic begins.
- Once the eggs are frothy, add in the melted coconut oil and the strained Greek yogurt. This combination will make your pancakes super fluffy and full of flavor.
Step 2: Add Dry Ingredients
- Now, let’s stack in the dry ingredients. Sprinkle in a cup of old-fashioned oats, 1/4 cup of vanilla-flavored protein powder, and 2 1/4 teaspoons of baking soda. The baking soda is key for making your pancakes rise beautifully.
Step 3: Sweeten the Mix
- Next, pour in 1 tablespoon of organic maple syrup and 1/4 teaspoon of pure vanilla essence. This duo brings a sweet fragrance to the mix. Sprinkle in 1/2 teaspoon of ground cinnamon for that touch of warmth.
Step 4: Combine and Rest
- Gently mix everything together. Avoid over-mixing; you want a slightly lumpy batter. Once mixed, let the batter rest for about 5 minutes. This is crucial. Resting allows the oats to absorb moisture, making your pancakes perfectly chewy.
Step 5: Heat the Pan
- While your batter rests, heat a non-stick skillet or griddle over medium heat. A splash of coconut oil on the pan will ensure the pancakes cook evenly.
Step 6: Cook the Pancakes
- Once the pan is hot, pour about a 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, around 3-4 minutes. Flip them gently and cook for another 2-3 minutes on the other side until golden brown.
Step 7: Serve Warm
- Stack them high on a plate, and do not hesitate to serve with your favorite toppings. Greek yogurt and fresh berries, check. A drizzle of maple syrup, check. You’re in for a treat!
Notes
- Eggs: A primary source of protein, providing essential amino acids.
- Old-Fashioned Oats: Rich in fiber, helping to keep you satisfied throughout the morning.
- Protein Powder: Enhances the protein content. Adjust based on flavor preference.
- Coconut Oil: Adds moisture and a subtle tropical flavor.
- Greek Yogurt: Gives a rich texture and a boost of probiotics for gut health.
- Baking Soda: Necessary for leavening, making pancakes fluffy.
- Maple Syrup: Natural sweetener. Adjust quantity based on your taste.
- Vanilla Essence & Cinnamon: Enhances flavor, making each bite delightful.
- Chopped Walnuts: Introduces a delightful crunch and healthy fats.
Nutrition
Frequently Asked Questions
1. Can I make these pancakes vegan?
Absolutely! Substitute the eggs with flax eggs and the Greek yogurt with almond yogurt. You can also use a plant-based protein powder.
2. How do I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or microwave for a quick breakfast.
3. Can I freeze high protein pancakes?
Yes! Let the pancakes cool completely, then place parchment paper between each pancake to prevent them from sticking. Store in a freezer-safe bag. They can last up to 2 months in the freezer
4. What kind of protein powder is best to use?
It depends on your dietary preference. Whey protein works well; however, plant-based options like pea or hemp protein are great choices for vegans.
5. Can I substitute oats with something else?
For a lower-carb option, you can use almond flour or coconut flour, but keep in mind the texture will vary slightly.
6. How can I make the pancakes fluffier?
Make sure to let the batter rest. This allows the oats to hydrate and results in fluffier pancakes. Additionally, consider separating the egg whites and yolks and whipping the egg whites before folding them in.
Conclusion
In summary, high protein pancakes present a delightful blend of nutrition and flavor.
Packed with wholesome ingredients and endless variations, they stand as a testament to healthy eating that doesn’t compromise taste. Whether you’re flipping these for breakfast or brunch, they will surely be a hit at your table.
So why not gather your ingredients, give this recipe a whirl, and make your morning routine a little more exciting?
With every fluffy bite, enjoy the energy they bring to your day. Trust me, once you try these pancakes, you’ll wonder how you ever started your mornings without them!
