Smooth Protein Pancakes with Protein Powder
These protein pancakes are perfect for a healthy, high-protein breakfast. Made with protein powder, they are ideal for post-workout recovery.
Equipment
- 1 non-stick skillet lightly greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 scoop protein powder
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1 tbsp honey
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, combine flour, protein powder, baking powder, and salt. Whisk together until well mixed.
- In another bowl, whisk together milk, eggs, honey, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy.
Cooking
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Serving
- Serve pancakes warm with your choice of toppings such as fresh berries, syrup, or yogurt.
Storage
- Let pancakes cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Ingredient Substitutions: Swap milk for almond milk for a dairy-free option. How to Serve: Top with fresh fruits and a sprinkle of nuts. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare batter and store in the fridge for up to 24 hours before cooking.