Protein Pancake Recipe

Gluten Free | Dairy Free Option

- 2 servings protein powder - gluten free flour blend (or regular flour) - milk of choice - egg whites - egg - maple syrup - vanilla extract - baking soda - baking powder - fine salt

INGREDIENTS

In a large mixing bowl, combine all ingredients. Heat skillet over medium heat. Add teaspoon butter or oil, swirl to coat skillet.

STEP 1:

Spoon batter (1/4 cup per pancake) into skillet. Cook for 2-3 minutes, flip over, cook another 2-3 minutes.

STEP 2:

Remove cooked pancake from skillet and keep warm. Repeat process until all pancake batter is used up.

STEP 3:

Serve pancakes with yogurt, blueberries, sliced bananas, nut butter, maple syrup, or honey if desired.

STEP 4:

Store leftovers in the fridge for up to 3 days. Or in the freezer for up to 3 months. To reheat, use a toaster or toaster oven to warm them.

STEP 5:

For a plant-based protein powder, we highly recommend KOS PLANT PROTEIN. Use code REALFOOD15 for 15% off your order.

PLANT-BASED PROTEIN

For an extra boost of protein for these no bake protein bites, we love using PUORI WHEY PROTEIN. Use code PUORIxRFD for 20% off your order.

WHEY PROTEIN

This easy protein pancake recipe is made with a simple ingredient list, easy to prep ahead (can keep the batter in the fridge for up to 3 days), and is a great healthy breakfast option.

PROTEIN PANCAKES

Start your morning right with these delicious protein pancakes! A serving provides 12 grams protein.

MORNING PROTEIN

GIVE THIS RECIPE A TRY!