I originally started experimenting with so popular 3 ingredient banana protein pancakes – banana, protein powder and egg whites. They are not bad but the texture reminds me more of a sweet omelette. After about at least 10 different variations of ingredients I have settled on this recipe.
Fluffy enough, not too chewy, sweet in moderation, completely healthy, packed with 5 g of protein and only 43 calories each! Sounds good to me. I usually have 4-5 pancakes and am good till lunch. My favourite toppings are 0% Greek yogurt, maple syrup, agave nectar, raspberry jam or frozen blueberries.
Sometimes I cook them with a coconut oil (adds more calories but healthy fats and calories).
I literally have to stop right here because I was making burritos for dinner tonight and have cleaned the seeds from the jalapeno pepper with bare hads. Not a good idea, my fingertips are on fire!
Enjoy your pancakes!
Ingredients
1/3 cup 0% Greek yogurt
1/3 cup egg whites
1/2 cup oat flour
1 scoop protein powder (30 g), unflavoured
2 tbsp pure vanilla extract (optional)
1 tbsp agave nectar (optional if drizzling maple syrup on top)
Tips
Skip agave nectar and vanilla extract if will be using sweet toppings like maple syrup, honey or jam or simply if you don’t have them. I find vanilla adds extra flavour and sweetness without extra calories.
Other toppings: shredded coconut, carob chips or honey.
Feel free to use any protein powder. I used whey protein but have used pumpkin and brown rice before. Scoop sizes vary. Whey usually is 30g, pumpkin 15g and brown rice 20g.
Read more about protein powders I use.
Directions
In a mixing bowl whisk egg whites using a fork or a whisk. Add yogurt, mix well. Add oat flour, vanilla extract (optional) and agave nectar (optional).
Preheat skillet on medium heat. Spray with cooking spray and pour the batter depending on a desired size of a pancake (2-3 tbsp for a medium size like on a photo). Cook for a couple minutes until you see the edges turning brown and the batter on top cooking. Flip with a spatula and cook until browned on the underside, 1 to 2 minutes more.
Serve within next 10-15 minutes with desired toppings.
Nutritional Info
Servings Per Recipe: 10 medium pancakes
Amount Per Serving:
- Calories: 43.5
- Total Fat: 0.5 g
- Cholesterol: 0.5 mg
- Sodium: 44.8 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.6 g
- Protein: 4.9 g