Fluffy Protein Pancakes
Cooking with protein powders can be tricky. Some protein powders don't cook, and others do, they suck moisture. For these protein pancakes, I used vegan vanilla protein (specifically Bulk Nutrients "Earth Protein"), however, the choice is yours, soy, whey, just something that can take heat.
Depending on your choice of protein powder (and toppings), these protein pancakes are sugar free and dairy free.
This makes 2 pancakes, which serves 1 - 2 people.
In the picture, we have served the pancakes with yoghurt, grilled banana, trail mix, cinnamon, and a drizzle of maple.
Preheat a non-stick fry pan (I use a crepe pan) over medium to low heat.
Place all of the ingredients in a blender (or bowl with a stick blender), and blend until smooth.
Lightly grease the pan and add a small ladle of batter (half the mixture). Cook on medium low heat until bubbles form on the top, the edges feel set (making it much easier to flip), and you have a dark golden colour. Cook on the other side until equal in colour.
Repeat with remaining mixture.
Serve warm with your choice of toppings.
Ingredients
Directions
Preheat a non-stick fry pan (I use a crepe pan) over medium to low heat.
Place all of the ingredients in a blender (or bowl with a stick blender), and blend until smooth.
Lightly grease the pan and add a small ladle of batter (half the mixture). Cook on medium low heat until bubbles form on the top, the edges feel set (making it much easier to flip), and you have a dark golden colour. Cook on the other side until equal in colour.
Repeat with remaining mixture.
Serve warm with your choice of toppings.
