Protein Packed Pancakes

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READY IN: 20mins
SERVES: 2
YIELD: 4 panckaes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.
  • Add the dry ingredients to the wet ingredients and stir together until well combined.
  • Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.
  • Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
  • After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.
  • Top pancakes with blueberries, and enjoy.
  • Nutrition Information.
  • Serves: 2 | Serving Size: 4 (4” pancakes).
  • Per serving: Calories: 297; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 196mg; Sodium: 676mg; Carbohydrate: 35g; Dietary Fiber: 1g; Sugar: 9g; Protein: 20g.
  • Nutrition Bonus: Potassium: 146mg; Iron: 12%; Vitamin A: 6%; Vitamin C: 8%; Calcium: 21%.
  • Energizing Tips (optional).
  • •Serve with 1 tablespoon of peanut butter for more calories, fat and protein. (Per serving: Calories: 402; Total Fat: 17g; Carbohydrate: 38g; Dietary Fiber: 2g; Sugar: 10g; Protein: 24g).
  • •Serve with 2 tablespoons maple syrup for more calories and sweetness. (Per serving: Calories: 401; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 1g; Sugar: 33g; Protein: 20g).
  • •Serve with 1 ripe medium banana for more calories and natural sweetness. (Per serving: Calories: 402; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 4g; Sugar: 23g; Protein: 21g).
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