Whey protein turns pancakes gummy. Egg white protein does the opposite: it is literally what makes a soufflé rise, so pancakes made with it come out light and tall. These give about 30 g of protein per serving with no dairy at all.
Ingredients (2 servings, about 8 pancakes)
- 2 whole eggs
- 60 g (2 scoops, about 1/2 cup) unflavoured egg white protein powder
- 125 ml (1/2 cup) rolled oats, ground to flour (or 80 ml / 1/3 cup oat flour)
- 1 ripe banana, mashed, or 125 ml (1/2 cup) unsweetened applesauce
- 125 ml (1/2 cup) water or milk of choice
- 5 ml (1 tsp) baking powder
- 2 ml (1/2 tsp) cinnamon, a pinch of salt, 5 ml (1 tsp) vanilla
- Tallow or butter for the pan
Method
- Blend everything except the cooking fat until smooth. Let the batter rest 5 minutes; it will thicken. Add a splash of water if it is thicker than heavy cream.
- Heat a pan over medium heat with a little tallow. Pour 60 ml (1/4 cup) of batter per pancake.
- Cook 2 to 3 minutes until bubbles form and the edges set, flip and cook 1 to 2 minutes more. Lower the heat if they brown too fast; protein batters colour quickly.
Serve with berries and a spoon of maple syrup. The batter keeps 2 days refrigerated. We use our Egg White Protein Powder: one ingredient, no gums, no sweeteners, so it bakes like real egg whites.
From Rise Nutrition
Try it for 30 days.
One-ingredient protein from Canadian egg whites. Ships from Canada · Free shipping over $45 · 30-day money-back.
★★★★★ 4.9 from 36 reviews
