Easy 5 Ingredient High Protein Pancakes!

Ingredients

• 3 scoop Vanilla Protein Powder (scoops of vanilla‑flavored whey or plant‑based protein; can use unflavored and add vanilla extract)
• 2 large Eggs (room temperature)
• 1 cup Plain Greek Yogurt (unsweetened; full‑fat or low‑fat)
• 2 tsp Baking Powder (double‑acting)
• 1 pinch Salt (to taste; balances flavor)
• 0.25 cup Unsweetened Almond Milk (add more if batter is too thick; use unflavored)
• 1 spray Olive Oil Spray (light coating for non‑stick skillet)
• 0.25 cup Chocolate Chips (semi‑sweet; optional for chocolate‑chip pancakes)
• 0.25 cup Fresh Blueberries (fresh or frozen; optional for blueberry pancakes)
• 0.5 medium Banana (ripe, sliced; optional for banana‑nut pancakes)
• 2 tbsp Almond Slices (toasted; optional for blueberry‑almond pancakes)
• 0.25 tsp Cinnamon (optional, adds warm flavor)

Instructions

1. Gather All Ingredients

   Measure out the protein powder, baking powder, salt, cinnamon, Greek yogurt, eggs, almond milk, and any optional mix‑ins you plan to use.

   Time: PT2M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the vanilla protein powder, baking powder, salt, and optional cinnamon until evenly distributed.

   Time: PT3M

3. Add Wet Ingredients

   Add the eggs, Greek yogurt, and 1/4 cup almond milk to the dry mixture. Whisk vigorously until the batter is smooth and thick.

   Time: PT5M

4. Adjust Consistency

   The batter should be pourable but not watery. Add additional almond milk, one tablespoon at a time, until it reaches a thin pancake batter consistency.

   Time: PT2M

5. Preheat Skillet

   Place a non‑stick skillet over medium heat (about 350°F / 175°C) and lightly coat with olive oil spray.

   Time: PT3M

   Temperature: 350°F

6. Cook Pancakes with Mix‑Ins

   Pour ~1/4 cup batter per pancake. Sprinkle your chosen mix‑ins (chocolate chips, blueberries, banana slices, almond slices) onto the surface before the batter sets.

   Time: PT5M

   Temperature: 350°F

7. Flip and Finish

   When bubbles form around the edges and the top looks set (about 2 minutes), flip the pancake and cook another 1‑2 minutes until golden brown.

   Time: PT15M

   Temperature: 350°F

8. Serve Warm

   Transfer cooked pancakes to a warm plate, keep covered, and serve with pure organic maple syrup or your favorite low‑carb topping.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

15g

Carbohydrates

5g

Fat

5g

Fiber

1g