Protein Pancakes: the easy recipe to start the day in a healthy way
Protein pancakes are the best for people who train for sport and are on a low-carb diet, so they can start the day well with an energetic and fat-free breakfast. It's a lighter, healthier version of the classic American pancakes, but still delicious and full of taste, perfect for the whole family.
Super soft and fluffy, simply mix egg whites, Greek yogurt, oatmeal, lemon juice and a pinch of baking soda to make perfect protein pancakes. This recipe has no bananas or refined grains and sugar, it's just packed with healthy proteins. Serve these delicious pancakes with your favorite topping to start the day off right.
Tips for making the Best Protein Pancakes
You can also combine protein pancakes with something savory: they are in fact prepared without the addition of sugar. Their base is therefore neutral and suitable for both sweet and savory food.
You can add 1 tablespoon of cane sugar to the dough.
If the batter is too thick, you can add a little water or milk.
Oat flour can be replaced with type 1 flour, a less refined flour that contains more bran and wheat germ, or you can mix it with coconut or almond flour.
If you want to add more texture and flavor to these protein pancakes, you can add a smashed banana to the mixture.
If you are looking for more proteins, you can add 1 to 2 scoops of protein powder.
Protein Pancakes Topping Ideas
You can customize this protein pancake recipe as you want by adding your favorite topping. For a healthier version, top it with fruit, yogurt or granola.
If you want to give protein pancakes a mouthwatering kick, you can use peanut butter, jam, chocolate chips or a drizzle of honey or classic maple syrup.
How to store Protein Pancakes
You can can store protein pancakes in an airtight container in the refrigerator for up to 2 days.
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Instructions
Lightly whisk the egg whites until frothy. Add the yogurt and mix everything well, until it blends with the egg whites. Add the sifted flour with the baking soda and a few drops of lemon juice, and continue stirring until smooth.
Lightly whisk the egg whites until frothy. Add the yogurt and mix everything well, until it blends with the egg whites. Add the sifted flour with the baking soda and a few drops of lemon juice, and continue stirring until smooth.
Heat a non-stick pan, pour the mixture in the center with a ladle and cook 1-2 minutes per side. Continue to finish the batter and stack the pancakes on a plate.
Heat a non-stick pan, pour the mixture in the center with a ladle and cook 1-2 minutes per side. Continue to finish the batter and stack the pancakes on a plate.
Serve with your favorite topping and enjoy!
Serve with your favorite topping and enjoy!
