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Protein Pancakes

Sweet, fluffy, and light high protein pancakes make the perfect low carb breakfast for a slow Sunday morning.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 193kcal

Equipment

  • Large Skillet

Instructions

  • In a bowl, whisk together the egg and 2 tbsp of almond milk.
  • Add the protein powder, baking powder, and salt.
  • Whisk well until no lumps remain. You can use a blender if the lumps are persistent. Add the 3rd tbsp of almond milk to adjust the consistency if necessary.
  • Spray a non-stick pan with oil, and place over medium heat.
  • Use a cookie scoop (or ¼ measuring cup) to pour out the batter into the skillet. Cook for 30-45 seconds or until bubbles start to appear on the top.
  • Flip the pancakes, and let cook for another 20 seconds. Transfer to a plate.
  • Arrange the pancakes on top of each other, and serve with your toppings of choice such as- butter, sugar free syrup, chocolate chips, etc..

Notes

Net Carbs: 1

Nutrition

Calories: 193kcal | Carbohydrates: 2g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 189mg | Potassium: 394mg | Fiber: 1g | Vitamin A: 270IU | Calcium: 304mg | Iron: 1mg