Protein Pancakes
About this recipe
Protein pancakes are a quick and easy breakfast option that packs a punch with protein, making them perfect for those busy mornings. This recipe is designed for efficiency, allowing you to prepare a large batch of pancake mix ahead of time, so you can whip up a fresh stack in just 10 minutes.
Josh Cortis, the creator of this recipe, emphasizes the importance of using a blend of whey and casein protein for the best texture and flavor. By making your own oat flour from rolled oats, you can save money and ensure freshness.
Ingredient notes
- Use a 50/50 blend of vanilla whey and casein protein powder for the best results.
- You can substitute tapioca flour with cornstarch if needed.
Tips from Josh Cortis's video
- Make a large batch of pancake mix ahead of time by blending whole grain rolled oats into a powder to create oat flour.
- For a smoother batter, mix all dry ingredients thoroughly before adding wet ingredients.
- If you're in a hurry, pour all the batter into a large skillet to make one giant protein pancake instead of individual ones.
No life story here — the video and the recipe are the whole point. All credit to Josh Cortis: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make a giant batch of pancake mix by blending whole grain rolled oats into a powder to create oat flour.
- 2
In a large bowl, mix the oat flour with vanilla whey protein powder, vanilla casein protein powder, tapioca flour (or cornstarch), and baking powder until thoroughly combined.
- 3
Transfer the pancake mix into a storage container and keep it in your cupboard for future use.
- 4
To make pancakes, take 56 grams of the pancake mix and combine it in a bowl with 60 grams of liquid egg whites, 75 grams of nonfat plain Greek yogurt, and water to achieve the desired consistency.
- 5
Mix the ingredients together until smooth.
- 6
Heat a skillet or griddle over medium to medium-high heat and spray with oil.
- 7
Pour the batter onto the skillet and cook like regular pancakes until bubbles form, then flip and cook until golden brown.
Heads up — we had to guess a little:
- The quantity of water is inferred to achieve a pourable consistency.
Credit where it's due: this recipe was transcribed from Josh Cortis's original video on YouTube. Follow them there — it's their dish.
Are you Josh Cortis? Claim this page or ask us to take it down. Your call, always.
