Perfectly Fluffy Protein Pancakes

Elizabeth Picardi

Perfectly Fluffy Protein Pancakes
Making pancakes from scratch is easy, cheap, and quick. It's also a great way to make your pancakes exactly how you want them to be in both flavor and macro profile! You don't have to compromise with flavor on these. 

This recipe will yield two servings (or one LARGE serving for someone like me who takes their pancake eating very seriously) and will leave you with delicious fluffy pancakes that are light as air.  This is also a good base if you want to experiment with other flavors.


50g   Ripe banana (chopped into small pieces)
80g   White all-purpose flour
100g Egg Whites (whipped into peaks)
1/2    Teaspoon Salt
1 .     Teaspoon Baking Powder
1       Scoop Vanilla Protein Powder (optional)  
1       Drop liquid stevia
80-120g Almond Milk 

In a large bowl mix all dry ingredients together. Then add almost milk and banana (start with just a little bit of milk). In a separate bowl whisk egg whites until they make peaks. Fold egg white mixture into batter. Heat medium skillet and coat with butter or non-stick spray. Use spoon to pour appropriate amount of batter and cook until bubbles appear and stay. Flip and let cook for another 30 seconds. Serve with fresh fruit and butter.

Macros for batch:
Total Calories 500kcal
Protein: 44g
Carbs: 73g
Fat: 2g

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