protein pancakes

Protein Pancakes Recipe (Adjusted for Whole Eggs) Ingredients:

90g rolled oats (gluten-free if needed)

50g protein powder (choose your preferred type, such as whey or plant-based)

2 large eggs

120ml unsweetened almond milk (or any milk of choice)

5g (1 tsp) baking powder

2.5ml (1/2 tsp) vanilla extract (optional)

1g (1/4 tsp) cinnamon (optional)

A pinch of salt

15ml (1 tbsp) sweetener (optional, like stevia, honey, or maple syrup)

Instructions:

Blend the ingredients: In a blender or food processor, blend the oats until they become a flour-like consistency.

Mix the batter: Add the protein powder, whole eggs, almond milk, baking powder, vanilla extract, cinnamon, and sweetener (if using) to the oat flour and blend again until smooth. You can adjust the almond milk to achieve your desired pancake batter consistency (thicker or thinner).

Cook the pancakes: Heat a non-stick pan over medium heat and lightly grease it with cooking spray or a small amount of oil. Pour about 60ml of the batter onto the pan for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.

Serve: Serve the pancakes with your favorite toppings, such as fresh berries, a drizzle of honey, or a dollop of Greek yogurt.

Yield: This recipe makes about 4 pancakes. Nutritional Breakdown (per pancake)

These values are estimates for the entire recipe making 4 pancakes.

Calories: 220 kcal

Carbohydrates: 15g

    Fiber: 2g

    Sugars: 2g (depends on sweetener and milk used)

Protein: 17g

Fat: 10g

    Saturated fat: 2g (depends on milk choice)

Sodium: 100mg (depends on protein powder)

Total for 4 pancakes:

Calories: 880 kcal

Carbohydrates: 60g

Protein: 68g

Fat: 40g