Easy High-Protein Pancakes Recipe

Ingredients

·      1 large egg

·      1 cup vanilla Greek yogurt (can be replaced with vanilla plant-based yogurt)

·      1 scoop EWS Vanilla Protein

·      1 cup milk (can be replaced with a plant-based milk)

·      1 tsp vanilla extract

·      1 cup all-purpose flour (can be replaced with oat flour for a gluten-free version)

·      ½ tsp baking soda

·      ½ tsp salt

Suggested Toppings

·      Almond butter

·      Maple syrup

·      Vanilla Greek yogurt

·      Fruit of your choice

Directions

Whisk the egg in a large bowl. Add the Greek yogurt, protein powder, milk, and vanilla extract. Mix until smooth and well combined.

In a separate bowl, combine the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture. Gently whisk until a smooth and uniform batter is obtained.

Heat a griddle or non-stick skillet over medium heat and lightly grease it. Pour approximately ¼ cup (60 mL) of batter for each pancake.

Cook for about 1–2 minutes, until the edges begin to set and the underside is golden brown.

Flip the pancake and cook for an additional 1 minute.

Transfer to a plate and cover with aluminum foil to keep warm. Repeat the process, lightly greasing the pan as needed.

Meal Prep Version

For a meal-prep version, pour the pancake batter into a baking dish lined with parchment paper and spread it evenly.

Bake at 350°F (175°C) for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool completely, then cut into portions for the week.

Nutrition Facts (Entire Recipe)

Nutrition Facts (Per Pancake)