Protein Pancakes

This is one of those recipes that required several attempts until we were both happy with the result. But once we perfected this recipe, we've been making it regularly. These pancakes are excellent!

Another high-protein breakfast that I like is these chaffles. They contain 36 grams of protein per serving.

You'll only need a few simple ingredients to make these 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. I add stevia to the batter, which is especially important when using unsweetened powder. You can replace the stevia with a granulated or powdered sweetener.
• 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.
• 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. I sometimes replace the vanilla extract with coconut, orange, or almond extract. If you opt for these flavors, use just one teaspoon.

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 tasting better. I stick with nonfat yogurt per my daughter's request, but you can use whole-milk yogurt in this recipe.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

• Whisk the eggs, vanilla, stevia, and Greek yogurt. (Photo 1).
• Whisk in the protein powder. Whisk patiently and thoroughly until completely smooth and free of lumps, then whisk in the baking powder. (Photos 2,3).
• 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). (Photo 4).
• 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. (Photo 5).
• Remove the pancakes to a plate, add more fat to the skillet if needed, and cook the remaining pancakes.
• Serve immediately. (Photo 6).

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

They're lovely topped with blueberry compote or strawberry compote.

Sometimes I drizzle them with warmed-up peanut butter, melted extra-dark chocolate, or keto hazelnut spread.

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 in the microwave.