Protein Pancake Stack
Fluffy pancakes made with protein-rich flour and eggs, stacked and topped with a choice of protein and sauce. Cooked on a griddle until golden, then layered with savory or sweet toppings.
Ingredients
Method
In a mixing bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk eggs, milk, and melted butter until combined.
Pour wet ingredients into dry ingredients and stir until just combined; batter should be slightly lumpy.
Heat a griddle or skillet over medium heat and lightly butter the surface.
Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on the surface, about 2–3 minutes.
Flip and cook the other side until golden, about 1–2 minutes. Repeat with remaining batter.
Stack 2–3 warm pancakes on a plate.
Top with cooked protein, drizzle with sauce or glaze, and scatter garnish over the stack.
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.
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