Protein Pancakes
Protein Pancakes
Ingredients
- 1 1/3 cups whipped egg whites
- 2 cups Greek yogurt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk, or as needed
- 1/4 cup flavor add-ins, such as berries, chocolate chips, or spices, optional
- 1 tablespoon cooking oil, for cooking, or as needed
Instructions
- 1
In a large mixing bowl, combine the whipped egg whites, Greek yogurt, all-purpose flour, baking powder, and salt. Mix gently until just combined.
⏱️ 3 min
- 2
Add the milk to the mixture, starting with 2 tablespoons. Mix until a thick, pourable batter is formed. If the batter is too thick, add a little more milk, 1 teaspoon at a time, until the desired consistency is reached. Fold in any optional flavor add-ins.
⏱️ 2 min
- 3
Heat a large non-stick pan or griddle over medium heat. Add a small amount of cooking oil (about 1/2 teaspoon) and spread it evenly.
⏱️ 2 min
- 4
Pour 1/4 cup of batter per pancake onto the hot pan, leaving some space between each pancake. Cook for 2-3 minutes, or until bubbles begin to appear on the surface and the edges look set.
⏱️ 3 min
- 5
Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown on the other side and cooked through.
⏱️ 2 min
- 6
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the pan as needed. Serve warm with your favorite toppings like syrup, fresh fruit, or additional Greek yogurt.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Protein Pancakes
- 1 1/3 cups whipped egg whites
- 2 cups Greek yogurt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk, or as needed
- 1/4 cup flavor add-ins, such as berries, chocolate chips, or spices, optional
- 1 tablespoon cooking oil, for cooking, or as needed
Instructions
- 1
In a large mixing bowl, combine the whipped egg whites, Greek yogurt, all-purpose flour, baking powder, and salt. Mix gently until just combined.
⏱️ 3 min - 2
Add the milk to the mixture, starting with 2 tablespoons. Mix until a thick, pourable batter is formed. If the batter is too thick, add a little more milk, 1 teaspoon at a time, until the desired consistency is reached. Fold in any optional flavor add-ins.
⏱️ 2 min - 3
Heat a large non-stick pan or griddle over medium heat. Add a small amount of cooking oil (about 1/2 teaspoon) and spread it evenly.
⏱️ 2 min - 4
Pour 1/4 cup of batter per pancake onto the hot pan, leaving some space between each pancake. Cook for 2-3 minutes, or until bubbles begin to appear on the surface and the edges look set.
⏱️ 3 min - 5
Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown on the other side and cooked through.
⏱️ 2 min - 6
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the pan as needed. Serve warm with your favorite toppings like syrup, fresh fruit, or additional Greek yogurt.
⏱️ 3 min