Ingredients
Dry Ingredients
- 2 scoops whey protein powder (about 5 – 6 tablespoons)
- 1 teaspoon baking powder
Wet Ingredients
- 2 eggs
- 2-4 tablespoons water or almond milk
For Cooking
- Cooking spray, butter, or coconut oil (to grease the pan)
Instructions
- Preheat Skillet: Heat a skillet to medium heat and spray with butter or coconut oil. Allow it to melt and coat the surface evenly.
- Mix Batter: In a large bowl, combine the eggs, whey protein powder, baking powder, and 2-4 tablespoons of water or almond milk. Mix thoroughly and let the batter sit for 5 minutes to thicken.
- Cook Pancakes: Pour about a 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the top surface, about 2-3 minutes, then flip carefully.
- Finish Cooking: Cook the other side of the pancake until golden brown and cooked through, approximately another 1-2 minutes.
- Serve: Serve warm with your choice of fruit, sugar-free syrup, or butter for added taste.
Notes
- Protein Powder: It is recommended to use whey protein powder such as Premiere or Quest brands that come in different flavors. The flavor of the powder greatly influences the final taste of the pancakes.
- Pancake Texture: For drier pancakes, add a bit more liquid like water, almond milk, Greek yogurt, or applesauce. For runnier batter, add more protein powder or an extra egg.
- Make Ahead: These pancakes freeze very well, making them convenient for busy mornings. Store leftovers in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 2 months.
- Reheating: Reheat frozen pancakes in the microwave or toaster oven for a quick meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
