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Fluffy Protein Pancakes
Quick · 5–15 min

Fluffy Protein Pancakes

Protein pancakes usually come out dense and chewy. These don't, because there's still real flour doing the work, and the protein powder just rides along. Stack them tall, add berries, and don't skip the maple.

Kid-friendly · how to serve it to kids
Hands-on
15 min
Hands-off
None
Total
15 min
Dishes
2
21gprotein412cal66gcarbs7gfatper serving · $1.73
Skillstove

Method

  1. 1

    Warm the frozen berries in a small pan over low heat (or in the microwave) until thawed and juicy.

  2. 2

    Stir the vinegar into the soy milk and let it sit a minute to curdle. That's your buttermilk.

  3. 3

    Whisk the flour, protein powder, baking powder and salt in a bowl. Pour in the milk and oil and stir just until combined. Lumps are good.

  4. 4

    Heat a lightly oiled pan over medium. Pour quarter-cups of batter and cook until bubbles pop on top, then flip.

  5. 5

    Cook the second side until golden.

  6. 6

    Stack the pancakes with the berries and maple syrup.

Storage

Cool completely and freeze with parchment between them. Toast from frozen.

Good to know
  • Protein powders vary a lot. If your batter is thick as paste, add soy milk a tablespoon at a time.

For little ones

Feeding kids plant-based

Make silver-dollar pancakes. Kids love tiny ones.

Their portion: about half your servingabout 230 cal · 12 g protein of their 19 g a day

Nutrition

per serving
Calories
412
Protein
21g
Carbs
66g
Fat
7g
Fiber
4g
Sodium
670mg
Contains soyContains glutenPeanut-free

Calculated from ingredient reference data. Brand labels vary.

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