Protein pancakes are the best way to reduce calorie consumption and eat a delicious meal at the same time. They are made with protein powder instead of flour to make them healthier. You can also easily personalize them with your favorite fruits or breakfast toppings. Protein pancakes are a great way to get your daily intake of energy before a busy day, or to simply replace your regular pancakes with a healthier alternative.
Ingredients
Prepare standard protein pancakes
For 2 people
- 2 eggs
- 50 g of protein powder with vanilla
- 1 teaspoon (5 g) baking powder
- 6 tablespoons (100 ml) of water or almond milk
- Vegetable spray, butter or coconut oil
Make banana protein pancakes
For 2 people
- 1 banana
- 2 eggs
- 50 g of protein powder with vanilla
- 1/4 teaspoon (2 g) baking powder
- 1/4 teaspoon (2 g) salt
- 1/8 teaspoon (0.5 g) cinnamon
- Vegetable spray, butter or coconut oil
Steps
Method 1 of 2: Make standard protein pancakes
Step 1. Combine your ingredients in a bowl
In a large bowl, combine your eggs, protein powder, baking powder and water. Crack 2 eggs on your counter or the edge of the bowl then empty the yolks and whites into the bowl. Add the 50 g of vanilla protein powder, the 5 g of baking powder and the 100 ml of water. Mix the ingredients with a whisk until you have a uniform, thick texture and a solid color.
- You can use almond milk instead of water if you want more airy pancakes with a little more weight.
- This dough should be relatively thick, but it may be a bit thinner than traditional pancake dough.
Step 2. Heat a skillet over medium heat
Take a large non-stick skillet and place it on a stovetop. Pour in cooking oil to lubricate it. For healthier pancakes, you can use coconut oil or butter. Let the pan heat for 1 to 2 minutes while you measure out the batter.
If you are using butter, start on low heat to keep the butter from burning as you measure out the dough
Step 3. Measure out your paste in a measuring cup
You can either pour the batter directly into the measuring cup or use a spoon or ladle to fill it. Fill your cup and use your spoon to loosen the dough from the sides. In this way, you can pour the dough with precision thanks to the spout of the cup and know the amount of dough used in each pancake.
You can also just pour 3 pancakes that are about the same size if you are not trying to make them exactly the same. However, this can affect cooking time, as larger pancakes will take longer to cook than smaller pancakes
Step 4. Pour 3 pancakes into your pan
Use your measuring cup to pour your pancakes into the pan. Use 80 ml of paste for each. Leave 2.5 to 5 cm of space between the pancakes to prevent the dough from overlapping.
- Your pancakes should be approximately 7.5 to 12.5 cm in diameter.
- Give each pancake 2-3 seconds to settle on the pan to see where the batter collects.
- If you lubricated the pan with butter, return the stove to medium heat just before pouring in the batter.
Step 5. Turn each pancake when the dough starts to bubble
After 3 to 4 minutes of cooking, you will notice that the dough starts to bubble on the top. Take a spatula and slide it under each pancake and flip it over with a quick flick of the wrist. Do your best to put them back in the exact spot where they were before.
Advice:
the time it takes for each pancake to produce bubbles depends on their size. 4 pancakes will take 3 minutes to cook, while 3 large pancakes will need to be cooked for 4 minutes.
Step 6. Bake the other side of the pancakes
If you cooked your pancakes for 3 minutes on the first side, cook them an additional 3 minutes on the other side. If you cooked them for 4 minutes, let the other side cook for another 4 minutes. Once your pancakes are perfectly cooked, remove them from the pan with your spatula and place them on serving plates.
To see if the other side is done, look at the edges of the pancake. If they turn brown and hard, that means it's ready
Step 7. Top your pancakes
Once your pancakes are on serving plates, you can cover them with the toppings of your choice. Nuts and fresh fruit are great for a healthier meal, however you can add syrup or powdered sugar to sweeten your pancakes.
- If you really enjoy syrup, but don't want sugar, you can buy sugar-free syrup and use it instead.
- You can store leftover pancakes for 1 to 2 days in the refrigerator.
Method 2 of 2: Make banana protein pancakes
Step 1. Separate the egg yolks and whites into 2 bowls
Crack your first egg on the edge of the bowl or on your countertop. Pour the white into a first bowl, passing the yolk from one half of the shell to another. Place the yolk in the other bowl and do the same for the second egg.
Step 2. Beat the egg whites for 2 minutes
Use a blender or whisk to beat the eggs. If you are using a hand blender, set it to full power and move it into the bowl to mix the whites well. If you are using a whisk, use your wrist to rotate it in a circular motion around the edges and bottom of the bowl.
It will take you an additional 1 to 2 minutes to whisk the eggs manually. You'll know it's over when they look slightly thinner and lighter than before
Step 3. Cut the banana into small pieces
Take and peel a banana. Place it on a cutting board and use a knife to cut it into 2.5cm slices. Place the banana slices in the bowl filled with egg yolks.
Advice:
you can substitute the banana with blueberries or strawberries if you prefer. You can also use half a banana and 10-15 blueberries for the best of both worlds!
Step 4. Add the rest of your ingredients to the bowl of egg yolks
Pour the 50g of vanilla protein powder, 2g of baking powder, 2g of salt and cinnamon into the bowl with the egg yolks and banana. Combine the ingredients with the whisk or blender until they are well combined and form a thick paste.
You can use chocolate protein powder instead of vanilla if you prefer, but most people think chocolate protein powder tastes slightly metallic when used in food
Step 5. Pour in the egg whites and mix
Take your bowl filled with egg whites and slowly pour its contents over the edges of your mixed ingredients. Use a rubber spatula or wooden spoon to flip the batter over the egg whites. Continue mixing the ingredients for 3 to 4 minutes until the dough is a uniform color and texture.
Step 6. Heat a large, non-stick pan
Take a large, non-stick pan and place it on a large burner on the stove. Spray the pan with cooking spray or use a thin layer of coconut oil. If you are looking for a healthier alternative, you can go for melted butter. Let the pan heat for 1 to 2 minutes.
If you are using butter to coat your pan, be careful not to burn it. If you see smoke or smell burning, reduce the heat and add a little more butter
Step 7. Fill a standard measuring cup with dough
You can either pour the batter directly into the measuring cup by tilting the bowl over, or use a spoon to gently flip it. Fill the measuring cup. This will make it easier to calculate the amount of dough used for each pancake. It will also be much easier to pour the batter since you will be able to use the spout of the cup.
You can also choose to pour the batter directly into the pan, however it will be a bit more difficult to achieve uniform pancakes
Step 8. Pour 4 pancakes into your pan
Use your measuring cup to pour 4 pancakes into your pan, using 60 ml of batter each time. Wait 3-4 seconds between each pancake to find out where the batter will end and where you should pour the next one. Space them 2.5 to 5 cm apart.
Your pancakes will be approximately 4 to 6 inches in diameter
Step 9. Let your pancakes cook 90 to 120 seconds per side
Your pancakes should cook for at least 90 seconds. When the dough starts to brown around the edges, slide your spatula under the dough and turn it over. Let the other side of the pancake cook as long as the first side.
These pancakes won't bubble like regular pancake batter does. You need to watch the edges of each to make sure they are fully cooked
Step 10. Remove your pancakes from the pan
Use your spatula to remove the pancakes from the pan once they're done. Place them on their serving plate and garnish them according to your personal preferences. Fresh fruit, nuts, powdered sugar, honey, cinnamon or syrup are ideal to accompany protein pancakes.
- If you like syrup, but want to keep your dish healthy, go for sugar-free syrup.
- You can store the remaining pancakes for 1 to 2 days in the refrigerator.