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High Protein Pancakes

High Protein Pancakes created by danlynclark

This is extremely similar to recipe #40501, by Fauve, but I modified it a bit and really liked what was produced, so I'm making this copy for my own records. I essentially used wheat gluten instead of flour for an even higher protein content and added baking powder.

Ready In:
15mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine all ingredients in blender or food processor. It is imperative that you use a blender or food processor, otherwise it will not be a smooth batter.
  • Heat a pan over medium heat, spray with oil.
  • Pour or spoon about 1/4 cup into a pan, shape into a pancake if needed.
  • These will cook rather slowly, about 2 minutes on each side until slightly browned. Enjoy!
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RECIPE MADE WITH LOVE BY

@Silke 2
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@Silke 2
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"This is extremely similar to recipe #40501, by Fauve, but I modified it a bit and really liked what was produced, so I'm making this copy for my own records. I essentially used wheat gluten instead of flour for an even higher protein content and added baking powder."
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  1. danlynclark
    This was a delicious recipe. I was a little confused when the instructions said to spoon or shape the batter in a circle. My batter was so thin I could only pour it and it resulted in thin pancakes very crepe-like but still flavorful and moist and tender.<br/>My kids devoured these with fresh blackberries and whipped cream. The addition of vanilla and cinnamon gave these a new kick for breakfast.
    Reply
  2. danlynclark
    High Protein Pancakes Created by danlynclark
    Reply
  3. Soup Queen
    These are REALLY GOOD!! I started making them for my son who is a picky eater and likes pancakes, but needs to eat more protein. Pretty soon he was making them for himself. I now have the dry ingredients mixed up and stored in a canister so they can be made even faster on school mornings. I use the recipe for myself also, as it fits in great with my weight-loss program (Lean for Life) I make half the recipe for myself (I add one packet of Splenda, since I don't use syrup) and mix it in a Pyrex measuring cup with my immersion blender. Very fast, it is ready to go by the time the griddle is heated. I think I'll try some sweetened fat-free ricotta cheese and fruit with them next time I make them. Thanks for a great, healthy recipe.
    Reply
  4. Silke 2
    This is extremely similar to recipe #40501, by Fauve, but I modified it a bit and really liked what was produced, so I'm making this copy for my own records. I essentially used wheat gluten instead of flour for an even higher protein content and added baking powder.
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