It’s been a while since my last recipe post – probably because training took over my life and I was seriously neglecting the kitchen! But now that things have settled down and I’ve got some extra time on my hands, last night I finally tried out a recipe I’ve been flirting with for months: Protein Pancakes. And it was a mild success! I say “mild” because they weren’t pancakes as much as they were… super-thin, super-soft cookies?… but they were delicious either way and I can’t wait to perfect them!
- 2 scoops of your favorite protein powder
- 1 egg
- 1 egg white
- splashes of water to get the desired consistency
- sugar-free syrup (optional)
*This recipe makes two servings, so cut in half if you’re just cooking for one.
Heat up a non-stick skillet and coat with butter.
In a mixing bowl, combine the powder, eggs, and a splash of water to start the batter. Keep stirring gently to break up any lumps and thin it out. I had to add one or two more splashes of water (I’m sorry I didn’t measure it!) to get the batter pliable enough to pour, but it was easy enough to eyeball and see when it was right.
Note: Not all protein powders are created equal! I used Adaptogen Science Tasty Whey in Chocolate Peanut Butter flavor, because I stinking love it. It doesn’t give you that nasty protein powder aftertaste – it really tastes like a milkshake! But depending on what brand you prefer you might need less or more of everything. Keep an eye on it 🙂
Once the skillet is ready, pour the batter in small circles about an inch apart from each other. Let them sit about 2-3 minutes and watch for bubbles to form on the sides. Once the bubbles pop and *no longer close up on their own*, flip your cakes and cook for another minute or so on the other side, then set aside. This recipe makes 4 medium sized pancakes, so once the first two are done you’ll have to do this again with the remaining batter.
After you’re done cooking all of the batter like that, your pancakes are ready!
Another Note: Keep in mind, this was my first attempt at protein powder pancakes – and it shows. They were delicious, don’t get me wrong! But they were denser than normal pancakes and needed something else… although I’m not sure what! I’ve heard of people adding oats and/or mashed banana to the batter, and I’ll definitely try that next. But this is where I turn to you guys for help: What do you use in your protein pancakes? Please share your recipes with me! Let’s spread the love and crowdsource the perfect protein pancake recipe 🙂