Protein Pancakes with Protein Powder
The Tale of the Pancake Stack (That Actually Filled Me Up)
If you’ve ever found yourself staring into your kitchen at 7am, blurry-eyed and craving something better than sad toast—well, hey, that’s me almost every other morning. So there I was, poking around, caffeine barely kicking in, and I figured: why not try protein pancakes? I’ll admit, the first time was… let’s call it ‘experimental.’ I’ll spare you the full saga, but my spatula and I shared some words. Now, though? Fluffy pancakes with a protein boost are a staple. One time I even forgot the baking powder until I was halfway through! (Still ate them, just flatter than usual.)
Why You’ll Love Making These (I Keep Coming Back For More)
I make these when the regular pancakes just aren’t cutting it—they’re sturdy enough to keep me going through a hectic day (school runs, lost shoes, you know the drill). My partner declares these are the only pancakes that don’t leave him snack-hunting by 10am. And for me, I just like feeling smug about getting some extra protein in without a smoothie in hand. Also, less syrup guilt. (Though, I will never actually say no to syrup. And sometimes I do sneak a chocolate chip or two into the batter—in the name of science, obviously.)
So, What Ingredients Are We Actually Using?
- 1 cup (ish) flour — I switch between all-purpose and oat flour, honestly whatever I find first. Almond flour sometimes if I’m feeling fancy.
- 1 scoop protein powder — Any brand, chocolate or vanilla works. My cousin once put strawberry; it was… interesting.
- 2 teaspoons baking powder (if you forget this, welcome to hockey puck city—been there)
- 2 eggs — Or, hey, a mashed banana if you’re out. Did this last weekend. Not bad!
- 3/4 cup milk — Dairy, or whatever alt milk lurking in my fridge. I even tried coffee creamer once in desperation. Not my greatest moment.
- Pinch of salt
- 1 tablespoon sweetener — sugar/honey/maple syrup or just skip, especially if you’re on a real health kick
- OPTIONAL: A drizzle of vanilla; a handful of blueberries; some cinnamon; you get the jist
How I Actually Make ‘Em (Sometimes With One Eye Open)
- Mix the dry stuff in one big bowl: flour, protein powder, baking powder, salt. I use a fork because, frankly, it’s easier to wash than a whisk.
- Whisk the eggs and milk in another bowl/cup or, if you’re lazy like me, just dump it into the dry mix and go for it. Throw in sweetener and vanilla here too, if you’re using them.
- Stir it all together. Don’t overthink it—a few lumps are totally fine. This is usually where I stick my finger in for a quick taste (if no one’s watching). Too thick? Splash in more milk. Too runny? Bit more flour or protein powder. Or just call them “crepes” and move on.
- Let the batter sit for, oh, five minutes? Sometimes I remember, sometimes I don’t. Supposedly makes them fluffier; sometimes I can’t tell the difference, tbh.
- Heat up a nonstick pan on medium. A small glug of oil or dab of butter. Ladle on some batter (about a quarter cup per pancake—that’s my ballpark), and wait for bubbles to show up like magic. Flip and let the second side get golden—a minute or two usually does it.
- Stack and serve, or just eat ’em standing over the stove. No judgment. Repeat till batter’s gone. (Or fridge those last awkward bits—you can make ‘mini’ pancakes with what’s left!)
Notes On My (Occasional) Glorious Successes
- I once tried swapping all the flour for protein powder. Spoiler: Don’t. They tasted like chewy gym socks. Flour is your friend.
- If your batter looks like cement, add more milk and trust the process. Batters are weird—mine’s always a bit different depending on the humidity, or, you know, my level of patience.
- Resting the batter is nice but not essential. I mean, if there’s a toddler at my heels, I skip it every time.
Variations I’ve Messed Around With (Some Worked!)
- Once I threw in peanut butter and a banana. Delicious, but needed extra milk… or a stronger jaw.
- Chocolate chips—always a win according to my nephew (though they do burn if you don’t watch the heat).
- I tried a vegan version with flax eggs. It worked alright. Actually, I find it works better if you add a tablespoon more milk to loosen it up—otherwise it’s a bit dense for my taste.
- Adding grated zucchini? Well, just don’t do it raw. Had a weird green pancake disaster once. Cook it first, trust me.
About That Equipment List
You’ll want a mixing bowl, a fork or whisk, a nonstick frying pan (or well-oiled cast iron; though my mum says that’s overkill). No electric mixer needed. If you don’t have a measuring cup, I just use a mug and guess-timate. We’re not splitting atoms here.
How To Store (If, Somehow, You End Up With Leftovers)
Pop any extras in an airtight container in the fridge for up to two or three days. Or freeze in a zip baggie with parchment between (if you’re all proper about these things). Though honestly, in my house, a cold pancake rarely makes it past day one—it’s a midnight snack fate, every time.
Serving Suggestions (Also Known As The Best Bit)
I’m old-school: butter and a little maple syrup is all I need. My family loves a dollop of Greek yogurt and fresh berries. Occasionally, for birthdays, I do a pancake stack ‘cake’ and pop a candle on top. (The kids love a bit of powdered sugar dusted on, which—let’s admit—is mostly for show.)
‘Pro’ Tips (Collected the Hard Way… Trust Me)
- Don’t crank up the heat! I once tried to rush these on high and ended up with burnt outsides and gooey insides. Not worth it.
- If adding berries or chocolate, sprinkle them on after pouring the batter in the pan. Otherwise, they just stick and burn.
- Actually, I find it works better if you use a spatula you like—the cheap ones tend to flip pancakes straight onto the floor. Ask me how I know.
Real Questions From The Peanut Gallery (AKA Friends & Family)
- Can I double this recipe?
- Absolutely; I’ve done double, triple—just use a bigger bowl. (Or live dangerously, like I accidentally did last holiday.)
- My pancakes are sticking—what gives?
- Ah, either your pan isn’t nonstick enough or needs a tad more oil. Or, maybe, the heat’s too high. Go easy and trust your gut.
- Do you taste the protein powder?
- Erm, sometimes. Depends on the brand and flavor. I like chocolate best; vanilla can be a bit much if overdone. Honestly, after syrup, you hardly notice it. Well, unless you use that strawberry stuff, then it’s all you’ll taste!
- Can I make these ahead?
- Yup, I actually think they taste better the next day—just pop them in the toaster or microwave for a quick zap. That said, fresh off the pan is always a treat.
- What if I don’t have protein powder?
- Well, they’re just regular pancakes then! But sometimes I stir in Greek yogurt or a sprinkle of seeds for oomph. Not the same, but close enough if you’re in a pinch.
Honestly, these pancakes are forgiving, fun, and just a bit rogue. Try your own twist. Oh—and if you end up eating them plain at midnight, no one needs to know.
Ingredients
- 1 cup rolled oats
- 2 scoops vanilla protein powder
- 2 large eggs
- 1 medium banana, mashed
- 3/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- Coconut oil or nonstick spray for cooking
Instructions
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1In a blender, combine rolled oats and blend until a fine flour forms.
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2Add the protein powder, eggs, mashed banana, almond milk, baking powder, cinnamon, vanilla extract, and salt to the blender. Blend until smooth and well combined.
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3Preheat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or nonstick spray.
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4Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for 1-2 minutes until golden brown.
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5Repeat with remaining batter. Serve warm with your favorite toppings such as fresh fruit, nut butter, or maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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