Description
Ultra-fast, high-protein breakfast! Just whisk the vanilla or chocolate powder, egg, and almond milk for fluffy, guilt-free stacks. Full instructions and macros included.
Ingredients
- Vanilla or Chocolate Protein Powder (1 scoop / ~30g)
- Large Egg (1)
- Unsweetened Almond Milk or Water (1/4 cup)
- Baking Powder (1/4 teaspoon)
- Pinch of Salt (1/8 teaspoon)
- Coconut oil or Butter (1 teaspoon)
- Sugar-Free Syrup (to serve)
Instructions
- Step 1: In a medium mixing bowl, combine the protein powder, baking powder, and salt. Whisk briefly to ensure the dry ingredients are fully mixed and there are no large clumps of powder.
- Step 2: Add the egg and the almond milk (or water) to the dry mixture. Mix gently with a whisk or rubber spatula until the batter is just combined. Avoid overmixing, as this can result in tough pancakes; a few small lumps are fine.
- Step 3: Heat a non-stick skillet or griddle over medium-low heat. Add the coconut oil or butter and allow it to melt and coat the surface of the pan.
- Step 4: Pour the batter onto the hot skillet in 2-3 inch rounds (using approximately 2-3 tablespoons of batter per pancake).
- Step 5: Cook the pancakes for 2-3 minutes until small bubbles begin to form on the surface and the edges of the pancake appear set. Flip the pancakes carefully and cook for an additional 1-2 minutes until they are golden brown and fully cooked through.
- Step 6: Remove the pancakes from the skillet, stack them on a plate, and serve immediately with a drizzle of sugar-free syrup or your preferred toppings.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.
- Reheat chilled pancakes quickly in a toaster oven or air fryer for 1-2 minutes until warmed through and the edges are slightly crispy, which helps restore a fresh texture.
- For a complete meal, serve the pancakes topped with Greek yogurt and fresh berries, or a drizzle of your preferred nut butter for satisfying healthy fats.
- Since protein powders absorb liquid differently, if your batter seems overly thick or crumbly, add extra almond milk or water one teaspoon at a time until it flows easily but still holds its shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 170
- Sodium: 150mg
- Fat: 1.0g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Protein: 1g