Giant Protein Pancake
A gluten free, high protein pancake made from oat flour and a blend of whey and casein protein.
Servings: 1 Pancake
Calories: 283kcal
Ingredients
- ¾ scoop vanilla whey/casein blend 50/50 blend. I mix 12.5g of whey and 12.5g of casein together
- ¼ cup oat flour
- 1 ⅓ tbsp tapioca flour or cornstarch
- 1/4 tsp baking powder
- ¼ cup liquid egg whites
- ⅓ cup plain nonfat Greek yogurt
- 1-2 tbsp water
For the Toppings
- ¾ cup mixed berries frozen is fine
- ½ tsp splenda optional
- 1 tbsp 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