High-Protein Milk Pancakes
Method
In a medium bowl, whisk the eggs with a pinch of salt until smooth and slightly frothy.
Pour in the milk and vanilla extract (if using), whisking until well combined.
Add the protein powder, flour, baking powder, and cinnamon (if desired). Mix until you have a smooth, thick batter with no lumps. Let the batter rest for 2–3 minutes so the baking powder can activate.
Heat a non-stick skillet over medium-low heat and lightly brush it with olive oil or ghee.
Spoon small portions of batter into the skillet, leaving space between each pancake.
Cover with a lid and cook for 2–3 minutes, until bubbles appear on the surface and the bottoms are lightly golden.
Carefully flip the pancakes and cook for another 2 minutes, until fully cooked through. Protein-rich batters brown quickly, so avoid using high heat.
Serve warm with your favorite toppings.
Protein powder absorbs liquid differently depending on the brand. If the batter becomes too thick, simply stir in 1–2 tablespoons of milk until it reaches a thick but spoonable consistency. These pancakes are delicious with Greek yogurt, fresh berries, or a drizzle of sugar-free maple syrup.
Nutrition Facts
Per recipe
