Protein Pancakes (Without Protein Powder)

5 from 1 vote

Protein Pancakes (Without Protein Powder)

These delicious, super fluffy Protein Pancakes are made without protein powder, but just a few wholesome ingredients that are packed with nutrients. Greek yogurt, wheat germ, ground flaxseed, whole wheat flour and bread flour create a protein-loaded pancake recipe that makes an easy breakfast for everyone.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Low Lactose, Vegetarian

Keyword: easy protein pancakes, protein pancakes without protein powder

Servings:

Calories: 536kcal

Author: Kristina Tipps

Equipment

frying pan or griddle
large mixing bowl
whisk
pancake batter dispenser or soup ladle

Ingredients

1 cup whole wheat flour
1 cup bread flour
2 tablespoon ground flaxseed
2 tbsp wheat germ
3 tablespoon unrefined coconut sugar
½ teaspoon salt
2 cups milk dairy or non-dairy
⅓ cup Greek yogurt
4 tablespoon extra virgin olive oil
2 tablespoon vanilla extract
2 large eggs

Instructions

In a large mixing bowl combine the bread flour, whole wheat flour, ground flaxseed, wheat germ, baking powder, coconut sugar, and salt.
Make a hole in the center of the dry ingredients and add milk, Greek yogurt, extra virgin olive oil, vanilla extract, and eggs. Mix with a whisk until smooth.
Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Fill the pancake batter dispenser or souple ladle with batter and pour onto the griddle in batches.
When bubbles begin to form, flip pancakes with a spatula (about 2 minutes). Cook on the other side for about 2 more minutes or until both sides are golden brown.
Serve with your choice of toppings, such as Greek yogurt, sliced bananas, blueberries, strawberries, raspberries and maple syrup.

Notes

Milk: Use any milk in this recipe. Dairy milk, lactose-free, almond milk, oat milk, soy milk, and coconut milk will create the same fluffy pancakes.

Yield: Between 15 and 20 pancakes depending on size.

Storing: Store at room temperature for 2 days or in the fridge for up to 5 days in an airtight container. They are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost overnight at room temperature or in the microwave.

Tip: To make your pancakes extra fluffy, whip the eggs until foamy prior to adding to the batter. When cooking, cover the pan with a lid. The heat will make them rise higher than without being covered.

Nutrition