Protein Pancake

 

Lately on the blogosphere, there have been plenty of recipes popping up for protein pancakes. I absolutely love a good whole wheat pancake so the idea of a protein-packed version with fewer carbs and a more admirable nutritional profile seemed like the best of both worlds.

Last week I set out to make one of the recipes I found on a popular blog and was disappointed in the results. Maybe it was because the recipe called for a 'scoop' of protein powder, which is a pretty vague amount. But the results weren't impressive. The second recipe I tried was equally as disappointing and left me wanting something that tasted more like a pancake and less like a bowl of oats.

So I decided to take matters into my own hands and whip up something that would pack in plenty of protein but would still taste like the pancakes I know and love. And trust me, we both love pancakes around here and know the taste and texture that's just right. 

I used this recipe as a guide for the protein-packed version of my favorite breakfast and was pleasantly surprised with the flavor that the vanilla protein powder added along with the added sweetness from the Stevia. Of course, if you want even more protein, feel free to spread with a spoonful of peanut butter.

Protein Pancake 

Makes 2 to 3 Servings

Ingredients

*3/4 cup whole wheat flour

*1/4 cup vanilla protein powder

*3/4 teaspoon baking soda

*1 teaspoon Stevia or brown sugar 

*1 large egg, lightly beaten

*3/4 cup milk

*1 teaspoon vanilla extract

*Peanut butter (optional) 

Instructions

*In a large bowl, combine the flour, protein powder, baking soda and Stevia. Set aside. In a second bowl, combine the egg, milk and vanilla extract.
*Add the wet ingredients to the dry ingredients and stir until just combined.
*Heat a large nonstick skillet over medium high heat. Add batter to skillet. (This recipe makes enough for two or three pancakes/servings. See below for nutritional information for three servings.)
*Cook for two to three minutes, or until bubbles form at the surface of the pancake. Flip and cook one minute more. Serve with peanut butter, if desired.

Happy Cooking!

Madison