Protein Pancakes
Try this Protein Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 egg white
- 1 banana
- 1/4 cup almond milk (or regular milk)
- 2 cups rolled oats (i use gluten-free)
- 3 - 4 scoops (30-40g) vital proteins unflavored collagen
- 1 - 2 tablespoons 100% pure maple syrup
- optional: butter maple syrup, berries
- Carbohydrate 5.93004624801588 g
- Cholesterol 63.0479166650098 mg
- Fat 23.5202674996355 g
- Fiber 0.38460415259997 g
- Protein 2.54183791529559 g
- Saturated Fat 14.8719916664397 g
- Serving Size 1 1 Serving (99g)
- Sodium 224.07783328984 mg
- Sugar 5.54544209541591 g
- Trans Fat 1.6579760833147 g
- Calories 240 calories
Put almond milk, eggs, egg white, banana, rolled oats, collagen protein peptides, vanilla, maple syrup, baking powder, baking soda, and salt in a blender. Blend for 30 seconds until oats are smooth.Heat skillet over medium-low heat. Spread butter on a skillet or spray non-stick cooking spray. Pour pancake batter and let cook until bubbles begin to form on the surface. Flip and cook until cooked through.Top with real maple syrup, butter, and berries. Top with almond butter or peanut butter for extra protein.
