The Best High Protein Pancakes Recipe

Ingredients

• 2 servings protein powder
• 1 cup gluten-free flour blend
• 1 cup milk of choice
• ½ cup egg whites (2 large egg whites)
• 1 large egg
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon fine salt
• 1 tablespoon butter, coconut oil, or nonstick cooking spray

1. 1In a large mixing bowl, combine all ingredients; stir well.
2. 2Heat a griddle or nonstick skillet over medium heat. Add a teaspoon of butter or coconut oil (may also use cooking spray) to the surface. Once melted and/or hot, swirl around to coat the bottom of the pan.
3. 3Spoon batter (using a scant ¼ cup per pancake) into the skillet. Cook for 2-3 minutes or until small bubbles appear on the surface of the batter.
4. 4Flip over and cook for an additional 2-3 minutes, until the pancake is golden brown.
5. 5Remove the cooked pancakes from the skillet and keep warm. Repeat until all of the pancake batter is used up.
6. 6Store leftovers in the fridge for up to 3 days. To reheat, microwave for 30 seconds or use a toaster or toaster oven.