Description
These Whey Pancakes are light, fluffy, and loaded with protein thanks to whey protein powder. They’re easy to make and perfect for a post-workout meal or a healthy breakfast!
Ingredients
Units
Scale
- 1 scoop (30g) whey protein powder (vanilla or unflavored)
- 1/2 cup (60g) all-purpose flour (or oat flour for a GF option)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp granulated sugar (or honey)
- 3/4 cup (180ml) milk (dairy or plant-based)
- 1 large egg
- 1 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
Instructions
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together whey protein powder, flour, baking powder, baking soda, salt, and sugar.
Step 2: Mix Wet Ingredients
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
Step 3: Combine the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Step 4: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on top.
- Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve & Enjoy
- Stack the pancakes and serve with maple syrup, fruit, or Greek yogurt.
Notes
No Flour Option: Replace flour with ½ cup blended oats for an oat-based version.
Make It Dairy-Free: Use almond or oat milk and replace butter with coconut oil.
Extra Protein: Add an extra ½ scoop of whey and adjust the liquid if needed.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months.