This is the standard pancake base recipe I have been using for a while now. It’s really easy and super adaptable, so give it a try next time you feel like something a bit sweet for breakfast.
This recipe is dairy free if you use vegan protein powder and dairy free milk like I do and it will be gluten free depending which flour you choose to use.
I love using oat flour in this recipe, it is definitely my favourite however I used to use almond meal and that also turned out great! I find the oat flour gives a better texture and they taste like REAL pancakes!
Now when it comes to protein powders I cannot stress enough, if your protein powder tastes like ass then no matter what you do with it, it’s not going to taste good! So don’t expect these pancakes to turn out a tastey delight if you’re using a protein powder that tastes like sand ??♀️.
You can choose to top the pancakes however you like. Some of my favourite toppings include coconut yoghurt, nut butters, fresh or frozen berries, coconut, cinnamon, macromike’s PB+ powders, Greek yoghurt, nuts and seeds.
- 1/4 cup of flour of choice
- 1 x scoop (30g) vanilla or chocolate protein powder
- 1 tbsp stevia
- 1/2 tsp baking powder
- 1/4 cup almond milk
- 1 egg
- Measure dry ingredients into a bowl and combine.
- Add egg whites and almond milk and mix very well.
- Allow to sit on bench or pop in the fridge for a couple of minutes (it will thicken up) while you preheat a non stick fry pan on medium heat with some spray coconut oil.
- Pour a small amount of the mixture in even amounts and allow to cook for just under 2 minutes.
- Flip and cook the other side for around one minute or less.
- Continue until all of the mixture is gone. I usually get 6 small pancakes or one gigantic pancake.