Giant Protein Pancake

Giant Protein Pancake

A gluten free, high protein pancake made from oat flour and a blend of whey and casein protein.

PREP TIME

5 Minutes

COOK TIME

5 Minutes

Per Serving – Makes 1

283 Calories

29.2g C | 36.5g P | 2.2g F

THE RECIPE

Giant Protein Pancake

4.87 from 15 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: 30 minutes or less, Dessert, gluten free, under 10 ingredients, under 500 calories
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 Pancake
Calories: 283kcal
A gluten free, high protein pancake made from oat flour and a blend of whey and casein protein.
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Ingredients

  • ¾ scoop (25 g) vanilla whey/casein blend 50/50 blend. I mix 12.5g of whey and 12.5g of casein together
  • ¼ cup (20 g) oat flour ⁣⁣
  • 1 ⅓ tbsp (10 g) tapioca flour⁣⁣ or cornstarch
  • 1/4 tsp (1 g) baking powder ⁣⁣
  • ¼ cup (60 g) liquid egg whites⁣⁣
  • cup (75 g) plain nonfat Greek yogurt ⁣⁣
  • 1-2 tbsp (25 g) water ⁣⁣

For the Toppings

  • ¾ cup (100 g) mixed berries frozen is fine
  • ½ tsp (2 g) splenda optional
  • 1 tbsp (5 g) fat free whipped cream

Instructions

  • Mix all the dry ingredients together so no clumps are present. NOTE: I have tested this with only whey protein and it doesn't turn out as well. Only casein will work but you may need more water in the batter. The 50/50 blend is best.
  • Add in the wet ingredients and mix thoroughly.
  • Heat a griddle/skillet on medium heat and spray with oil. Add the batter and cook for a couple minutes, then flip.

For the Toppings

  • If your fruit is frozen, defrost it in the microwave. Sprinkle the splenda over the top and allow it to macerate for a few minutes. This will pull out some of the juices and allow you to use less syrup.
  • Top your pancake with the fruit and whipped cream.

Video

Nutrition

Calories: 283kcal | Carbohydrates: 29.2g | Protein: 36.5g | Fat: 2.2g

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This Post Has 12 Comments

  1. Cherisse Dalzell

    Loved it!! Perfect texture and I made with whey only as I don’t have any casein. I usually find protein pancakes are too runny and are hard to flip this cooked so well, I actually made into two pancakes as I like them thinner but will definitely be making regularly.

  2. Mae Pickering

    Have you tried making the dry ingredients in bulk before, and then portioning it out?

    1. Josh Cortis

      Yes, if you search for pancake mix you can see that recipe.

      1. Cameron Elliott

        Hi! Searched for pancake mix and can’t seem to find it. Has the recipe been removed?

  3. Michelle Stowers

    5 stars
    This is my go to breakfast almost everyday. I use a plant based protein powder (37g for 2 scoops) & throw in a tbsp of ground flaxseed (I need more fiber in my life) and just add more water to compensate, and it is perfect. I eat it with a fruit spread on top and it is soooo good! Such an easy way to add more protein to my diet.

    1. Josh Cortis

      Glad to hear it works with other proteins 👍👍

  4. James Kistler

    5 stars
    Made these tonight and they were great. I pre-mixed the dry ingredients a few days ago and made them tonight. I forgot the egg-whites and yogurt and they still turned out terrific. For the topping I cooked some fresh blueberries in a sauce-pan on low until the blueberries burst making a sugar free natural blueberry syrup. Delicious.

  5. Mikey D

    5 stars
    Just made it for me and my son and dude is munching right now! Good recipe

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