High Protein Atta Pancake
Start your day with these delicious and nutritious High Protein Atta Pancakes, packed with energy-boosting ingredients to keep you fueled all morning long! Made with wholesome whole wheat flour, a scoop of your favorite unsweetened protein powder, and creamy Greek yogurt, these pancakes deliver a delightful combination of texture, flavor, and health benefits. A hint of vanilla extract and optional coconut sugar add a touch of natural sweetness, making them perfect for a guilt-free breakfast or post-workout treat. Light and fluffy, these pancakes are quick to prepare in under 30 minutes and can be served with your favorite toppings—think fresh berries, a drizzle of maple syrup, or a dollop of yogurt. Whether you're looking for a healthy breakfast option or an easy way to increase your protein intake, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour (atta)
- 1 scoop Protein powder (unsweetened, flavor of choice)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Milk (or plant-based milk)
- 0.5 cup Greek yogurt (or yogurt of choice)
- 2 tablespoons Coconut sugar (optional)
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (or cooking oil of choice, for frying)
Instructions
In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In another bowl, whisk together the eggs, milk, Greek yogurt, coconut sugar (if using), and vanilla extract until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until you have a smooth batter. Avoid overmixing to keep the pancakes light and fluffy.
Heat a non-stick skillet or frying pan over medium heat and add a small amount of coconut oil to coat the surface lightly.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon or ladle to spread the batter into a circle.
Cook for about 2-3 minutes on each side or until bubbles form on the surface and the edges look set. Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the pan if needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 39.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 460 mg | 35% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1097 mg | 23% | |
*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.
