High-Protein Pancakes
Fluffy pancakes built on eggs, flour, and a swappable protein base for variable nutrition. Cooked on griddle until golden, stackable and warm.
Ingredients
Method
In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate bowl, blend the protein base until smooth, then whisk together with eggs, milk, honey, melted butter, and vanilla extract until combined.
Fold the wet ingredients into the dry ingredients until just combined; the batter will be lumpy.
Heat a griddle or nonstick skillet over medium heat and lightly butter the surface.
Pour 1/4-cup portions of batter onto the griddle, spacing them 2 inches apart.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook the other side until golden, about 1–2 minutes.
Stack pancakes on a plate and serve warm with toppings of choice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →