Whole Wheat Protein Pancakes
Start your morning with a stack of these wholesome and satisfying Whole Wheat Protein Pancakes, perfect for fueling your day! Made with hearty whole wheat flour and a boost of protein powder, these pancakes strike the perfect balance between nutrition and indulgence. Infused with a touch of cinnamon, vanilla, and a hint of natural sweetness from maple syrup or honey, they’re as flavorful as they are nourishing. The addition of Greek yogurt keeps them delightfully fluffy and moist, while offering a creamy texture. These protein-packed pancakes come together in just 25 minutes, making them an ideal option for busy mornings or post-workout refueling. Customize with your favorite toppings—like fresh berries, peanut butter, or a drizzle of warm maple syrup—to create your ultimate breakfast experience.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 scoop Protein powder (vanilla or unflavored)
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 Egg
- 0.75 cup Milk (dairy or non-dairy)
- 0.25 cup Greek yogurt (plain or vanilla)
- 1 tablespoon Maple syrup or honey
- 0.5 teaspoon Vanilla extract
- 1 enough to grease the pan Cooking spray or butter
Instructions
In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk the egg, milk, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be thick but pourable. Add a splash of milk if the batter is too thick.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of the measuring cup to spread the batter slightly, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nut butter, or a drizzle of maple syrup.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 22.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 463 mg | 36% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1031 mg | 22% | |
*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.
