Protein Pancakes Meal Prep
Fluffy pancakes made with egg whites, flour, and a swappable protein powder or Greek yogurt base. Mixed batter is cooked on a griddle until golden, then portioned for the week.
Ingredients
Method
In a large mixing bowl, whisk together egg whites, Greek yogurt, vanilla extract, and honey until smooth.
In a separate bowl, combine flour, baking powder, and salt; whisk together to remove lumps.
Fold dry ingredients into wet ingredients until just combined; do not overmix. Fold in blueberries if using.
Heat coconut oil on a griddle or non-stick skillet over medium heat until a drop of batter sizzles on contact.
Pour batter onto griddle in 0.25-cup portions; cook 2–3 minutes until edges set and bubbles form on top.
Flip and cook an additional 1–2 minutes until golden brown on both sides. Transfer to a plate.
Divide pancakes among serving containers; top with yogurt and additional fruit or toppings.
Cover and refrigerate for meal prep, or serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
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