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How to Add Protein Powder to a Pancake Mix - Recipe

Boycott flour and say yes to these fluffy protein powder pancakes! I love this recipe since it's just 3 ingredients, easy and nutritious all at the same time.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
by: Aya
Servings: 4
Course: Breakfast, Dessert, Snack
Cuisine: American

Ingredients

For the protein powder pancakes:

  • 1 cup of Krusteaz's pancake mix or any other mix containing egg whites
  • 1 scoop protein powder
  • 1 cup of whole milk

For the homemade blueberry jam (OPTIONAL):

  • 2 cups fresh-bought blueberies
  • 1 tbsp juice from a fresh lemon
  • 1/2 tsp Bourbon Vanilla extract
  • 1/4 cup maple syrup
  • 2 tbsp water best if it's purified water

For the frosting (OPTIONAL):

  • 1 stick unsalted butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/2 medium-sized banana
  • 1 pinch salt

Instructions

For the pancakes:

  • Combine the protein powder and the pancake mix in a bowl.
    1 cup of Krusteaz's pancake mix, 1 scoop protein powder
  • Add in the milk and gently whisk the mixture until it becomes even. The batter should be thick enough to drip from your whisk but still have a few lumps here and there.
    1 cup of whole milk
  • Pour a ladle of the batter on a skillet, preheated to 320°F (160°C).
  • Cook the pancake until the edges are cooked and you see bubbles appear on its surface.
  • Cook the second side for about half the time you cooked the first side or until the bottom turns golden brown.
  • Serve with your favorite toppings and enjoy!

For the blueberry jam (OPTIONAL):

  • Mix 1 cup of the blueberries with the rest of the ingredients for the jam. Simmer at medium heat for about 10 minutes, and stir every 3 minutes.
  • Add the other 1 cup of blueberries to the mix and cook for about 8 minutes. Stir every 3 to 4 minutes.
  • Let the mixture rest for 20 minutes at room temperature. The cooler it is the thicker and more jam-like it will become.

Video

Notes

MY TIP:
You can substitute half of the milk with yogurt for fluffier pancakes.
ADDITIONAL NOTES:
  1. Let the pancake mixture rest for 3 to 4 minutes before you start cooking it. This will help with a more even cooking and fewer bubbles will form.
  2. For me, the first side took about 70 seconds to cook, and the second side - about 40 seconds. However, depending on the pancake mix you use these times could go up to 2 minutes for the first side and 1 minute for the second one. Your best way to tell if the pancake is ready to be flipped is to watch for bubbles and cooked edges.
  3. I've covered my pancakes with my mom's homemade jam and poured some crushed store-bought cookies over the frosting.
5 from 21 votes

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Nutrition

Calories: 196kcal | Carbohydrates: 21g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 333mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 0.4mg | Calcium: 227mg | Iron: 1mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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