Whole Wheat Protein Powder Pancakes Recipe
These Whole Wheat Protein Powder Pancakes are a nutritious and satisfying breakfast option, combining whole wheat pastry flour with vanilla whey protein powder for an extra protein boost. The pancakes are fluffy and flavorful, made with simple ingredients and cooked to a golden perfection on the stovetop. Perfect for anyone seeking a wholesome start to their day with added energy and muscle-friendly protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 2 cups milk of choice (Darigold Fit 2% recommended)
- 2 large eggs
- 3 tbsp avocado oil (plus extra for cooking)
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 cup vanilla whey protein powder
- 1½ tbsp baking powder
- ¼ tsp salt
Instructions
- Combine Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, and 3 tablespoons of avocado oil until the mixture is well combined and smooth.
- Add Dry Ingredients: Gradually add the whole wheat pastry flour, vanilla whey protein powder, baking powder, and salt to the wet mixture. Continue whisking until the batter is smooth and free of lumps, ensuring even distribution of all ingredients.
- Preheat Cooking Surface: Heat your pancake maker or a large skillet over medium heat. Lightly grease the surface with additional avocado oil to prevent sticking and achieve a golden crust.
- Cook Pancakes: Pour approximately ¼ cup of batter onto the heated surface for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set, then carefully flip the pancake using a spatula. Cook the other side for an additional 1 to 2 minutes until pancakes are cooked through and golden brown.
- Repeat and Serve: Continue cooking the remaining batter in batches (yielding about 16 pancakes). Serve warm with your favorite toppings such as maple syrup, fresh fruits, or yogurt.
Notes
- For best results, do not overmix the batter to keep pancakes fluffy.
- Whole wheat pastry flour provides a lighter texture compared to regular whole wheat flour.
- Adjust milk quantity slightly if batter is too thick or thin.
- You can substitute the vanilla whey protein powder with your preferred protein powder flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat on a skillet or microwave.
