Flourless Protein Powder Pancakes (no Banana)

Servings: 2 servings

Prep Time: 5

Cook Time: 10

Total Time: 15

Make these flourless protein pancakes with just four ingredients for a high-protein breakfast (40g) you can whip up in minutes.

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Ingredients

2 eggs
¾ cup whey protein powder, vanilla recommended
1 ½ teaspoons baking powder
⅓ cup milk, any

Instructions

Make the batter:

In a medium bowl, whisk the eggs. Add the protein powder and baking powder and whisk until no lumps are visible. This will be thick.
Add ¼ cup of the milk and whisk until the batter is smooth, adding the rest of the milk if necessary. This will depend on the brand of protein powder. If using plant-based protein, add an extra tablespoon or two.

Cook the Pancakes:

Heat a non-stick pan over medium heat. Once hot, grease it with butter or oil. Immediately, pour or scoop ¼ cup of batter for each pancake. Cook the first side for 2 minutes, and once bubbles form and the edges are defined, flip them over and cook the other side for 2 more minutes. Remove them from the pan and cook the remaining batter.

Storage:

Uncooked pancake batter can be refrigerated overnight in a covered bowl. Bring it to room temperature on the counter before cooking, whisk it, and add a tablespoon of liquid, if necessary. Cooked pancakes can be stored in the fridge in an airtight container for up to 3 days and frozen for up to a month. To reheat, microwave for 30 seconds to 1 minute or toast them.

Notes

The recipe yields a total of 8 to 10 medium pancakes. They're on the thin side, and each serving is for ½ the batter in the bowl, or 4-5 pancakes. Nutritional information may vary depending on the protein powder and milk used.

Nutrition