High Protein Apple Pancake
Elevate your breakfast game with these High Protein Apple Pancakes—fluffy, nutrient-packed, and naturally sweetened with fresh apple! Perfect for a post-workout meal or a wholesome morning treat, this recipe blends rolled oats, almond milk, and egg whites for a protein-rich twist on classic pancakes. Infused with the warm flavors of cinnamon, nutmeg, and a hint of vanilla, each bite is as satisfying as it is comforting. The addition of grated apple gives these pancakes a moist, tender texture and a natural sweetness, while vanilla protein powder helps fuel your day. With just 10 minutes of prep and 15 minutes of cooking time, these golden pancakes are deliciously quick and easy to make. Serve them with a drizzle of honey, extra apple slices, or a dusting of cinnamon for a breakfast that feels indulgent but is incredibly nutritious. Perfect for busy mornings or lazy weekends, these pancakes are a high-protein delight you’ll want to make on repeat!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder
- 3 large egg whites
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 medium apple
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon coconut oil (for cooking)
Instructions
In a blender, add rolled oats and blend until you achieve a fine flour-like consistency.
Add almond milk, vanilla protein powder, egg whites, baking powder, cinnamon, nutmeg, vanilla extract, and salt to the blender. Blend until smooth and well combined.
Core and grate the apple using a box grater. Add the grated apple to the pancake batter and stir gently to combine.
Preheat a non-stick skillet or griddle over medium heat and add half of the coconut oil, letting it melt and coat the surface evenly.
Pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set.
Flip the pancakes carefully and cook the other side for another 2-3 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more coconut oil as needed.
Serve the pancakes warm, optionally topped with slices of fresh apple, a sprinkle of cinnamon, or a drizzle of honey if desired.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 317 mg | 24% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
