Protein pancakes are ideal for breakfast or as a post-workout snack. They are high in protein and low in carbs. These pancakes are made in 5 minutes with 4 ingredients, protein powder (which can be dairy, egg, or vegan), egg whites, a tablespoon of oat flour, and a pinch of baking soda to make them fluffier. They can be flavored with vanilla, lemon zest if using neutral protein, or add a teaspoon of unsweetened cocoa and two tablespoons of water to adjust the consistency. I served them with plain yogurt and a square of 100% dark chocolate grated. Also, by using certified gluten-free ingredients, they are suitable for celiacs.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.7 oz protein powder (gluten-free)
- 4.23 oz egg whites
- 1 tablespoon oat flour (gluten-free)
- 1 pinch baking soda
- 1 teaspoon coconut oil (for cooking)
Tools
- 1 Fork
- 1 Bowl
- 1 Pan
Steps
In a bowl, add the protein powder with the oat flour.
Pour in the egg whites and mix with a fork until all lumps are gone and the mixture is smooth.
Finally, add the baking soda and mix again.
Preheat a non-stick pan or griddle, greasing it with a little coconut oil.
Add a ladle of batter for each pancake.
Cook for 2-3 minutes on each side.
Serve with various toppings, such as yogurt or nut butter.
WARNING: Refer to the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
They can be stored in the refrigerator once cooked for 2-3 days.
Oat flakes can also be used after being blended.
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