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A side on view of a stack of protein powder pancakes topped with mascarpone and berries and drizzled with maple syrup. The pancakes sit on a white speckled ceramic plate atop a white table

Protein powder pancakes

Makes 3-4 pancakes
Serves 1
Measures are in Australian tablespoons
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Cuisine Food Intolerance Friendly
Servings 1 person

Ingredients
  

  • 1 extra large egg 55g weighed out of shell
  • 30 g plant protein see notes and body of post
  • 75 g 1/2 large banana, mashed
  • 25 g (1 tablespoon) nut butter of choice
  • 1/4 teaspoon baking soda
  • 1 teaspoon vinegar or lemon juice
  • Oil or butter, for cooking
  • 20 - 80ml plant based milk of choice (see notes)

Instructions
 

  • Separate the egg white from the yolk. Place the white in a small clean mixing bowl, and the yolk in another small mixing bowl.
  • Add the protein powder, mashed banana, nut butter and baking soda to the egg yolk. Whisk until a smooth batter forms, then set aside.
  • Depending on the protein you use, you might find your mixture is very thick at this point. If so, add 2-4 teaspoons of milk of choice or water. It should be roughly the consistency of a medium thickness yoghurt.
  • Use a hand beater to whip the egg white until stiff peaks form.
  • Add about 1/3 of the egg white and the vinegar or lemon juice to the protein mixture. Use a spatula to gently fold the egg white into the mix, trying to preserve bubbles while mostly incorporating the whites. The bubbles will help keep your pancakes fluffier and taller.
  • Add the remaining whites and fold until incorporated.
  • Preheat a pan on a medium heat, then add a small amount of oil or butter. You can cook the pancakes one at a time or all together (depending how thick your batter is). Cook for 1-2 minutes on the first side or until the top begins to bubble. Flip and cook on the other side for 2 or so minutes or until cooked through. Adjust the heat as necessary.
  • Repeat with the remaining batter. Serve with yoghurt, fruit, maple syrup or butter.

Notes

  • Whether you use a pure plant protein (like 100% hemp protein) or a protein with gums and fibres added (like Macro Mike) will effect the thickness and flavour of your pancakes. I have only tested pure powders and Macro Mike, so I can't say how other proteins will perform in this recipe. If you're using whey protein isolate, see this recipe.
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