Today I present my protein pancakes, a simple and tasty recipe to start the day with energy and lightness. They contain no added sugars, making them ideal for those who want to limit their intake without sacrificing taste. The few ingredients needed to make them are healthy and nutritious, perfect for those following a balanced diet, athletes, or anyone who wants a delicious yet healthy breakfast. For the base of these pancakes, I used only egg whites for high protein content, almond flour for flavor and fiber, and Greek yogurt for a soft and creamy batter. They are versatile and can be topped with various toppings, so if you like pancakes, give these a try. I am sure they will become a breakfast or brunch staple for you.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 54.34 (Kcal)
- Carbohydrates 1.28 (g) of which sugars 0.90 (g)
- Proteins 3.12 (g)
- Fat 3.82 (g) of which saturated 0.30 (g)of which unsaturated 0.08 (g)
- Fibers 0.80 (g)
- Sodium 29.19 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Protein Pancakes
- 5 oz egg whites (About 4 eggs)
- 2 oz almond flour
- 0.25 cup whole milk
- 2 oz Greek yogurt
- 1 tsp baking powder (can be replaced with baking soda)
- 1 tsp vanilla extract
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Scale
- 1 Sieve
- 1 Spatula
- 1 Whisk
- 1 Pan
Steps for Protein Pancakes
In a bowl, pour 5 oz of egg whites and beat them until stiff peaks form. In another bowl, add the almond flour, sifted baking powder, and vanilla extract.
Now add the milk in small doses and mix it in with a hand whisk, ensuring no lumps form. After the milk is absorbed, add the Greek yogurt.
Combine the mixture continuously with the whisk, mixing from top to bottom. Then, add the previously beaten egg whites to the mixture, creating a soft and smooth batter. Take a non-stick pan and add a little butter, perhaps helping with some kitchen paper. Pour the batter into the center with a ladle.
Cook for a couple of minutes over medium heat. When bubbles appear on the surface, the pancakes are ready to be flipped. Be very gentle, using a silicone spatula. They are cooked when nicely golden. Serve them with honey or maple syrup and enjoy your treat!
How to Store Protein Pancakes
Protein pancakes can be stored in the fridge in a closed container for a couple of days. You can also fill them with fresh fruit, chocolate, or add dried fruit, your choice!
