Protein Pancakes

You'll only need a few simple ingredients to make these tasty pancakes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Eggs: I use large eggs in most of my recipes, this one included.
• Vanilla extract: I use a full tablespoon - this is not a typo. Since I use plain unflavored protein powder, this gives them much-needed flavor.
• Sweetener: This is optional, especially if you plan to top the pancakes with sweet toppings. But I do add stevia to the batter, and again, this is especially important when using unsweetened powder. You can replace the stevia with a granulated or powdered sweetener of your choice.
• Plain Greek yogurt: Adds much-needed moisture to the pancakes. I use plain nonfat Greek yogurt because that's what my daughter prefers, but whole-milk Greek yogurt works too.
• Protein powder: I use Biochem 100% Whey Isolate Protein - Natural Flavor. I like that it doesn't have any sweeteners - many of these powders are sweetened with sucralose, which I'd rather avoid.
• Baking powder: Make sure it's not expired. It helps the pancakes rise, although these are not tall pancakes.

The best way to vary this recipe is to use different flavor extracts. So, for example, you could use coconut extract, orange extract, or almond extract. If you opt for these flavors, I suggest you use just one teaspoon rather than a whole tablespoon.

Another variation is to use whole-milk Greek yogurt instead of nonfat. I made both versions, and both were excellent, with the whole milk one actually tasting better. I stick with nonfat yogurt per my daughter's request, but you can certainly use whole-milk yogurt.

Making these protein pancakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

• You start by whisking together the eggs, vanilla, stevia, and Greek yogurt.
• Now, whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then whisk in the baking powder.
• Heat a nonstick double-burner griddle over medium heat (not higher). Spray it with oil.
• Using a 1.5-tablespoon cookie scoop, pour six to eight mounds of the batter into the griddle (or use a large 14-inch nonstick skillet and cook three or four pancakes at a time).
• Cook the pancakes over medium heat until they bubble on top, 1 minute or even less. Flip and cook them for just a few more seconds, then remove them to a plate, add more fat to the skillet if needed, and cook the remaining pancakes.

My daughter and I love eating these pancakes plain, without any toppings, holding them in our hands. You can obviously top them with butter and syrup if you wish.

They're also good drizzled with warmed-up peanut butter or melted extra-dark chocolate.

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, for just a few seconds.

You can also freeze these pancakes in freezer bags, separated with wax paper squares. Defrost them directly in the microwave.