High Protein Dutch Pancake
Elevate your breakfast game with this High Protein Dutch Pancake—a fluffy, oven-baked delight that combines the classic appeal of a Dutch baby with the muscle-fueling benefits of whey protein. Made with wholesome ingredients like whole wheat flour, unsweetened almond milk, and a touch of cinnamon, this golden puffed pancake is as nutritious as it is satisfying. Packed with protein from eggs and protein powder, it’s the perfect post-workout or family breakfast option. Topped with creamy Greek yogurt, fresh berries, and a drizzle of maple syrup, this delicious dish is a harmony of flavors and textures. Ready in just 35 minutes, it’s ideal for anyone seeking a healthy, protein-packed twist on a breakfast favorite.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 cup Unsweetened almond milk
- 2 scoops Whey protein powder
- 0.5 cup Whole wheat flour
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Greek yogurt
- 1 cup Fresh berries (strawberries, blueberries, etc.)
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch ovenproof skillet on the middle rack while the oven heats.
In a large mixing bowl, whisk together the eggs and almond milk until well combined.
Add the whey protein powder, whole wheat flour, vanilla extract, cinnamon, and salt to the egg mixture and whisk until smooth. Ensure no lumps remain.
Carefully remove the heated skillet from the oven and add the unsalted butter. Swirl the skillet to coat it evenly as the butter melts.
Once the butter has melted completely and is bubbling, pour the pancake batter into the skillet.
Place the skillet back in the oven and bake the pancake for about 20 minutes, or until it is puffed and golden brown around the edges.
While the pancake is baking, prepare the toppings: mix Greek yogurt with a tablespoon of maple syrup and set aside.
When the pancake is done, remove it from the oven and let it cool slightly. It will deflate as it cools, creating a crater perfect for toppings.
Top the pancake with the Greek yogurt mixture, fresh berries, and drizzle the remaining maple syrup over the top.
Slice into quarters and serve immediately for a delicious, high-protein breakfast treat.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 48.2 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 885 mg | 68% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1178 mg | 25% | |
*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.
