The protein pancakes are ideal for breakfast and as a post-workout snack. They are rich in proteins and low in carbohydrates. These pancakes are ready in 5 minutes and with 4 ingredients, protein powder that can be milk, 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 piece of 100% dark chocolate grated on top. Furthermore, using certified gluten-free ingredients makes them suitable for coeliacs too.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.7 oz protein powder
- 4.2 oz egg whites
- 1 tbsp oat flour
- 1 pinch baking soda
- 1 tsp 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 removed and the mixture is smooth and homogeneous.
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 2-3 minutes per side.
Serve with various fillings with yogurt or nut creams.
ATTENTION: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
They keep in the refrigerator already cooked for 2-3 days.
You can also use oat flakes after blending them.
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