Protein Pancakes
2 Servings
Ingredients
2 large Eggs
½ cup Sour cream or plain full fat Greek Yogurt (note 1)
2 servings Protein powder (note 3)
1 teaspoon Baking powder
Cooking spray, butter, or coconut oil for greasing the pan
Instructions
Place a non-stick skillet on the stove over medium heat. Spray with cooking spray or use a little butter or coconut oil and let melt.
Mix the eggs, protein powder, and baking powder in a large bowl. Add the sour cream or Greek Yogurt and mix to combine.
Using a ¼ cup measure, pour out the batter into the skillet. I was able to make 3 at a time. They are ready to flip when bubbles start to form on the top and around the edges are set.
Serve with butter, sugar free syrup, and chocolate chips or blueberries.
Notes
Liquid: Originally this recipe used water or almond milk as the liquid. I had some people express that their pancakes were dry. I went to the drawing board and discovered that the only way around this is to include fat in the batter. Now I use either ½ cup (120g) of sour cream or full fat Greek Yogurt in place of the liquid. I tried FF Greek Yogurt and they were still dry. You really need full fat Greek Yogurt (4% milk fat), light sour cream (10.5% milk fat), or full fat sour cream (18% milk fat).
Protein Pancakes for 1: This recipe is really easy to cut in half and make just one serving.
The nutrition listed is for protein pancakes using the Premiere Vanilla Protein powder and light sour cream...absolutely delicious!
You can try this with other protein powders but I cannot guarantee it will work. I have heard that Quest protein powder also works well for protein recipes. It really needs to be a protein powder that tastes good on it's own!
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving:
Calories: 303
Total Fat: 15 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 95 mg
Sodium: 200 mg
Total Carbohydrates: 12 g
Dietary Fiber: 1 g
Sugars: 7 g
Protein: 25 g
Vitamin D: 0 mcg
