Flourless Protein Pancakes That Taste Like a Weekend Treat
Light, fluffy pancakes made without flour, packed with protein and ideal for a high-energy breakfast. These pancakes balance rich, golden edges with a tender center, perfect for busy mornings or post-workout refueling.
Ingredients
- 2 eggs
- ¾ cup vanilla whey protein powder
- 1 ½ teaspoons baking powder
- ⅓ cup milk any (preferably unsweetened)
Instructions
- Whisk eggs in a medium bowl until frothy.
- Add protein powder and baking powder, whisking until no lumps remain.
- Gradually blend in ¼ cup milk; add remaining milk as needed to form a smooth, pourable batter.
- Heat a non-stick skillet over medium heat and brush with oil or melted butter.
- Pour ¼ cup batter per pancake into the pan.
- Cook 2 minutes per side until golden and bubbles form on the surface.
- Repeat with remaining batter.
Notes
Meal prep: Reheat in a toaster or oven for a quick breakfast
Storage: Refrigerate in an airtight container for up to 3 days; freeze between parchment paper for long-term storage
Flavor variations: Add cinnamon, mixed berries, or peanut butter (ounce-sized serving) mid-batter mixing
Storage: Refrigerate in an airtight container for up to 3 days; freeze between parchment paper for long-term storage
Flavor variations: Add cinnamon, mixed berries, or peanut butter (ounce-sized serving) mid-batter mixing