Cookbook:High-Protein Pancakes

High-Protein Pancakes
Category	Pancake recipes
Yield	4–5 pancakes
Time	20 minutes
Difficulty

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High-protein pancakes are a great way to start the day. They are perfect for bodybuilders, athletes, or even regular people seeking to a high-protein diet. This recipe is adapted from one by the website Eat the Gains, and it uses protein powder to boost the protein content.

Ingredients

• ½ cup (50 g) rolled oats
• ¼ cup (30 g) vanilla-flavored protein powder
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ ea. (50 g) peeled small-to-medium-size ripe banana
• 1 egg
• ¼ cup (60 ml) milk
• Oil or butter for cooking

Equipment

• Food processor
• 2 mixing bowls
• Fork
• Wooden spoon
• Large non-stick frying pan
• Ladle
• Spatula
• Plates

Procedure

1. Grind the oats for 10–15 seconds in the food processor to make a powder.
2. Combine the ground oats in a mixing bowl with the protein powder, coconut flour, baking powder, cinnamon, and salt.
3. Mash the banana in another mixing bowl, then whisk in the egg and milk until well-combined.
4. Fold in the dry mixture to form a thick batter.
5. Heat a thin layer butter or oil in a frying pan over low to medium heat.
6. Scoop ladlefuls of batter onto the pan, working in batches as needed.
7. Cook the pancakes for 3–4 minutes until small bubbles appear on top.
8. Flip the pancakes, then cook for another 1–2 minutes.
9. Transfer the pancakes to plates, and repeat the cooking process with any remaining batter.
10. Serve with toppings.

Notes, tips, and variations

• You can use either whey or plant-based protein powder. If using whey protein powder, use ¼ cup (30 g) powder. If using plant-based protein powder, use 3 tablespoons (30 g) powder.
• You can use any flavor of protein powder.
• If you don't have bananas, you can use the equivalent weight of mashed sweet potato or canned pumpkin purée.
• Pancakes can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months.