Protein Pancakes or Waffles

This recipe has undergone several revisions since we started making it. I don’t remember how to make the original ones, but they used regular milk and cottage cheese for added protein. There are several versions of protein pancake recipes online, so if you don’t like this one, try another or tweak it to your liking. 

Here are some other variations on the protein pancakes 

• This one uses dairy

• This one is similar but makes fewer pancakes

Makes 16-18 pancakes (~ ¼ cup pour each)

~ 6 g of protein/4 g of fat/ 11 g of carb per pancake (depending on protein powder and size of pancakes)

Ingredients

4 whole eggs

1 cup egg whites

2 bananas 

⅓ cup almond milk

2 tsp vanilla extract

1 tsp salt

1 Tb salt

T Tbs baking powder

¼ cup flax seed (can exclude if you don’t have it)

2 cups rolled oats

1 serving of protein powder of choice (flavorless, vanilla, chocolate, etc) 

⅛ cup mild oil (e.g., avocado oil or macadamia nut oil)* 

Optional additions

1 Tb Cocoa Powder if making cholate flavored

1 tsp nutmeg or pumpkin spice

*To Make Waffles, use ¼ cup oil

Instructions

1. Combine all ingredients in a blender and blend until smooth. 

2. Oil your griddle/pan/flat top and heat to 350 for pancakes.  If making waffles, follow your waffle maker instructions, and make sure to re-oil in between batches. 

3. Eat immediately or store for later (up to one week in the fridge or 3 months in the freezer).

4. Top with your favorites - ours are walnuts, nutter butter, fresh berries, and/or honey - and enjoy!

Tips

• We usually avoid using extra virgin olive oil due to its stronger flavor. We also recommend avoiding vegetable, canola, sunflower, and safflower oil (seed oils) for health reasons.   

• We also recommend making pancakes/waffles in large batches (hence the portion size of this recipe) and storing them in the refrigerator (or freezer) to eat throughout the week.  Reheat in the toaster, toaster over a pan, or enjoy cold.

• Choose a simple protein powder. We use a collagen protein powder since I cannot tolerate whey.  We have used plant-based powders, but ours tends to alter the consistency. If you have one that doesn’t have a thickener, then this won’t be an issue. 

• If it is too thick, add more milk.  If it is too thin, use less. 

• Always scoop from the bottom while making pancakes to keep it well-mixed.