Power Up Protein Pancakes Recipes

POWER-UP PROTEIN PANCAKES

Power-Up Protein Pancakes image

Power up with these tasty protein pancakes! Perfect for any day of the week! Serve warm with yogurt, butter, syrup, or fruit.

Provided by Michelle Enos

Categories Pancakes

Time 30m

Yield 8

Number Of Ingredients 16

Ingredients

1 cup ground oats
¾ cup blanched almond flour
½ cup coconut flour
⅓ cup protein powder
1 tablespoon chia seeds
1 tablespoon flax seed meal
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup water
½ cup whole milk
2 large eggs
1 tablespoon coconut oil, or more as needed
1 teaspoon vanilla extract
2 teaspoons coconut oil, or as needed
1 cup fresh blueberries, or to taste

Steps:

Combine oats, almond flour, coconut flour, protein powder, chia seeds, flax seed meal, baking powder, salt, and cinnamon in a medium bowl.
Combine water, milk, eggs, 1 tablespoon coconut oil, and vanilla in a small bowl. Mix into dry ingredients.
Heat 1 teaspoon coconut oil in a nonstick pan over medium heat. Pour 1/3 cup batter into the pan. Spread out with the back of a spoon if needed. Add some of the blueberries. Cook for about 2 minutes. Flip with spatula. Cook for additional 2 minutes. Remove to a plate and continue with remaining batter, adding more oil if needed.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 20.8 g, Cholesterol 52 mg, Fat 13.1 g, Fiber 6.9 g, Protein 19.3 g, SaturatedFat 4.7 g, Sodium 299.1 mg, Sugar 3.6 g

PROTEIN PANCAKES

Protein Pancakes image

These are the high-protein, gluten-free pancakes you've been searching for--they are one of the most popular items among my clients. I've replaced the fat with applesauce, a healthy sub for fat in baked goods that also imparts a hint of sweetness with no added sugar.

Provided by Food Network

Categories main-dish

Time 15m

Yield four 6-inch pancakes

Number Of Ingredients 7

Ingredients

1/2 cup unsweetened applesauce
2 eggs
1 teaspoon baking powder
1 scoop protein powder (such as Rocco's Protein Powder Plus)
Blueberry Syrup, recipe follows
1 pint blueberries
5 packets Monk Fruit in the Raw

Steps:

1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.

Nutrition Facts : Calories 43, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 0 grams, Sugar 7 grams

LEAN PROTEIN PANCAKES

Lean Protein Pancakes image

Super high protein pancakes. I've spent a couple years perfecting this recipe. It seems like a bit of a pain at first, but they are worth the effort. I make up the mix in 30 pancake batches (5x) and it lasts me 3 weeks or so. Perfect for any athlete and dieter.

Provided by Steve_G

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup whole wheat flour
1 cup oats
1 1/2 tablespoons vital wheat gluten (optional)
1/2 cup non-fat powdered milk
2 cups nonfat protein powder
2 tablespoons baking powder
2 tablespoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups egg substitute or 1 1/2 cups egg whites
3 cups water or 3 cups fat-free buttermilk
3 teaspoons vanilla extract
1 1/2 ounces nuts

Steps:

TO MAKE THE MIX:.
Grind oats in a food processor or use an equal weight of oat flour.
Measure all ingredients into an air tight container, shake or whisk until well combined.
TO MAKE 1 LARGE PANCAKE:.
Combine 1/4 cup of egg substitute and 1/2 cup of buttermilk or water a two cup liquid measure. Allow to stand at room temperature for 10-20 minutes.
Optionally you can add a tablespoon of sugar free strawberry/apricot preserves (10 calories) to the mix. If not using buttermilk I sometimes add a couple tablespoons of nonfat-no sugar added yogurt to the egg mix as well. It gives them a much better texture and taste. Note: Go for the buttermilk, the fat free variety is only 45 cals per 1/2 cup. It adds some protein and makes the pancakes taste better and have a way better texture.
Wipe a 8 to 10 inch non stick skillet with a very thin coat of safflower or olive oil.
Heat pan to medium/medium high heat (I use a setting of 8 out of 12 on my electric stove).
Add about 2/3rds cup of the pancake mix to egg mixture and gently combine. You may need a bit more, depending on the protein powder that you used. Some absorbs more liquid than others.
Don't mix it vigorously or you'll have a dense, flat pancake.
Add more water if necessary to make a medium batter.
The thinner the batter the thinner and more dense the pancake will be.
I prefer to keep my as thick as possible, the batter just barely pours out of the cup.
Fold in nuts (optionally you can use a teaspoon of nut oil or 1 ½ teaspoons of peanut butter added to the liquid ingredients).
Immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side.
Serve with diabetic (sugar free) maple syrup (10 calories per serving), or, my favorite is to ladle a tablespoon of flax oil on top.

Nutrition Facts : Calories 280.4, Fat 7.9, SaturatedFat 1.3, Cholesterol 2.6, Sodium 773, Carbohydrate 35.1, Fiber 5.8, Sugar 6.3, Protein 18.2

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