Protein Pancakes
Protein pancakes are a perfect way to start the day. I love eating a huge American breakfast on the weekends, especially before working in the garden or going for a hike. A protein and carb dense breakfast is the ideal way to prep your body for an intense day.
My cowboy uncle always makes his pancakes from scratch. He doesn’t use a recipe, just tosses in the ingredients by heart.
So, when Costco stopped carrying my favorite pancake mix, I looked around at other stores for something comparable. All the box mixes were disappointing, unhealthy, and expensive. Inspired by my uncle, I decided to start making my own protein pancakes from scratch.
I looked at a few traditional pancake recipes, and then adjusted to make them healthy and packed with protein. The following recipe makes enough pancakes for 3-5 people.
Ingredients for protein pancakes:
1.5 Cups Whole Wheat Flour
1 Scoop Protein Powder
1/4 Cup Crushed Almonds or other Nuts/Seeds
3.5 Tsp Baking Powder
0.5 Tsp Salt
1 Tbsp Sugar
1 Egg
3 Tbsp Oil or Melted Butter
1.5 Cups Milk
 Directions:
Thoroughly mix all dry ingredients in a medium sized bowl. Be sure to break up any protein powder clumps. Add the egg, oil, and milk, and mix into a batter. It should be thin enough to run off the spoon and thick enough to not dribble off the spoon. Add more milk or flour as necessary to obtain the right consistency. Pour about a half cup sized amount onto a preheated pan or griddle. Cook on medium heat until bubbles form and the edges look dry. Flip the pancake and cook the other side for 1-2 minutes or until golden brown. Serve warm with maple syrup.
Picture Tutorial:
Notes on Protein Pancakes
This recipe is the perfect way to start a long day of work in the garden or before a hiking trip. The carb load and extra protein will keep you going well into the afternoon. This meal goes best with maple syrup and some sausage and eggs on the side.
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