Low Sodium Premier Protein Pancakes
Start your day off with a stack of fluffy, satisfying **Low Sodium Premier Protein Pancakes**, a perfect blend of nourishment and indulgence! This healthier twist on classic pancakes harnesses the creamy goodness of vanilla-flavored Premier Protein Shake as a key ingredient, reducing the need for added sodium while boosting protein content to keep you energized all morning long. Made with pantry staples like all-purpose flour, low-sodium baking powder, and unsalted butter, these pancakes are simple to whip up in just 10 minutes of prep time. The golden-brown results are perfect for pairing with fresh fruit or pure maple syrup for a wholesome and delicious breakfast that feels like a treat. Whether you're cutting back on sodium or looking for a protein-packed start to your day, these pancakes are sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bottle (11 oz) Premier Protein Shake (vanilla flavor)
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder (low sodium)
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 as needed Non-stick cooking spray
Instructions
In a large mixing bowl, combine 1.5 cups of all-purpose flour, 1 tablespoon of low sodium baking powder, and 2 tablespoons of granulated sugar. Whisk these dry ingredients together until well combined.
In another bowl, whisk together 2 large eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of melted unsalted butter until the mixture is smooth.
Gradually add the bottle of Premier Protein Shake (11 oz) to the egg mixture, whisking continuously until smooth and thoroughly mixed.
Gently pour the wet ingredients into the bowl of dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Spray it lightly with non-stick cooking spray.
Pour 1/4 cup of pancake batter onto the preheated skillet for each pancake. Cook until bubbles start to form on the surface of the pancakes and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
Serve the pancakes warm with your favorite low-sodium toppings, such as fresh fruit or a drizzle of pure maple syrup.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 27.3 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 737 mg | 57% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 746 mg | 16% | |
*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.
