These Easy Protein Pancakes are gluten-free, easy to make, and don’t require a blender! You’ll combine oats, egg whites, and whey protein (and a few other ingredients) to make light, fluffy pancakes that have 21 grams of protein per serving.
I admit, I was a little hesitant to make these because most protein pancakes are gummy or flat or grainy or just plain gross. Why bother having “healthy pancakes” if they’re going to be nasty? Just have egg whites instead. These healthy protein pancakes are good. Like really good. Like maybe I could swap these for my classic pancakes every so often good.
– protein powder – egg whites – rolled oats – Greek yogurt – coconut flour – baking powder – maple syrup – lemon zest – blueberries
– For fluffy protein pancakes, whip your egg whites in your electric mixer until they’re stiff. Then, gently fold them into your other ingredients. – The quicker you cook these, the better. Overtime, the egg white will deflate, so the final pancakes will be less fluffy.
– Your pancake batter should resemble a meringue pie topping more than traditional pancake batter, but it will cook up the same. Don’t be tempted to add more oats or more coconut flour as that will change the texture. – Use a ¼ cup measuring cup to transfer the batter to a nonstick skillet sprayed with a healthy cooking spray (like coconut oil or avocado oil).
– Add the blueberries after transferring the pancake batter to the pan and cook each pancake for one minute on medium-low heat. Then flip with a spatula and cook for 90 seconds to 2 minutes or until golden brown. – You can use any type of protein powder, but I used the Simple Truth Whey Protein Powder that’s available at Ralphs (part of the Kroger Family of Stores) and has 18 grams of protein per scoop. I like it because whey protein isolate is the primary ingredient, it has less than a gram of sugar (from stevia).