Protein Pancakes

An easy recipe for protein pancakes, made with six simple ingredients. A quick 20-minute breakfast, you can also make them ahead of time and freeze.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings small pancakes

Calories 258kcal

Author Vered DeLeeuw

Ingredients

2 large eggs
1 tablespoon vanilla extract
1 teaspoon stevia glycerite (equals ⅓ cup sugar)
½ cup plain Greek yogurt (not regular yogurt)
2 scoops unsweetened whey protein powder not packed (about 40 grams)
1 teaspoon baking powder
Oil spray for the griddle

Instructions

In a medium bowl, whisk together the eggs, vanilla, stevia, and yogurt.
Add the protein powder, and whisk thoroughly, until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
Whisk in the baking powder. Then let the batter rest while you heat the griddle. It slightly thickens as it rests.
Heat a nonstick griddle or a large 14-inch nonstick skillet over medium heat (not higher). Spray with oil.
Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle. A double-burner griddle will likely accommodate 8 pancakes, while a skillet will hold 3 or 4.
Cook the pancakes until they bubble on top, one minute or less. It happens fast! Flip and cook them for just a few more (10-20) seconds on the second side. It's very important not to overcook them or they will turn out dry and rubbery.
Transfer the cooked pancakes to a plate, cover with foil to keep warm, and cook the remaining pancakes. Serve immediately.

Video

Notes

Pea protein powder or other non-dairy protein powders will not work in this recipe.

I use nonfat Greek yogurt; whole-milk is fine, but it has to be Greek yogurt and not regular yogurt.

In the video above I made half a recipe. That's why I used just one egg.

Nutrition