High Protein Eierkuchen
Elevate your breakfast game with this High Protein Eierkuchen recipe, a wholesome twist on the classic German pancakes. Packed with muscle-building ingredients like eggs, Greek yogurt, and protein powder, these tender, golden beauties achieve the perfect balance between fluffy and satisfying. Subtly sweetened with vanilla and versatile enough for toppings like fresh berries, bananas, or a drizzle of honey, they’re ideal for fueling your day or post-workout recovery. Ready in just 35 minutes, this high-protein pancake recipe offers a delicious way to embrace healthy eating without compromising on flavor. Perfect for fitness enthusiasts and pancake lovers alike, dig into a plate of these protein-rich delights today!
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Recipe Information
Ingredients
- 4 large eggs
- 2 large egg whites
- 150 grams plain Greek yogurt
- 40 grams protein powder (vanilla or unflavored)
- 120 grams all-purpose flour
- 250 milliliters milk
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons oil or butter for cooking
- 100 grams fresh berries or sliced banana (optional)
- 2 tablespoons honey or maple syrup (optional)
Instructions
In a large mixing bowl, whisk the eggs and egg whites together until they are well combined and slightly frothy.
Add the Greek yogurt and whisk again until smooth.
Gradually add the protein powder, flour, milk, baking powder, salt, and vanilla extract, whisking continuously until you have a smooth batter. Ensure there are no lumps.
Allow the batter to sit for 5 minutes to let the baking powder activate, ensuring fluffier pancakes.
Heat a non-stick skillet or frying pan over medium heat and add a little oil or butter.
Once the pan is hot, pour about 1/2 cup of the batter into the pan. Swirl or spread it gently to form a circular shape.
Cook for about 2-3 minutes on one side or until bubbles form on the surface and the edges appear cooked.
Flip the pancake carefully and cook for another 2 minutes until the other side is golden brown.
Remove the pancake from the pan and set aside on a warm plate. Repeat with the remaining batter, adding more oil or butter to the pan as necessary.
Serve the eierkuchen warm, topped with fresh berries or sliced bananas, and a drizzle of honey or maple syrup if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 65.3 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1540 mg | 33% | |
*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.
