Protein Pancakes

I shared this recipe not too long ago but they have been such a hit in our house that I wanted to share it again. This may seem like an obvious thing but make sure that you enjoy the taste of the protein powder you are using!

INGREDIENTS:

Pancakes:

1 ½ cup all-purpose flour

½ cup vanilla protein powder

2 ½ teaspoons baking powder

Pinch of salt

1 ½ cups milk

2 large eggs

2 tablespoons melted butter

1 teaspoon vanilla extract

Berry Compote

1-2 cups frozen mixed berries

1 tablespoon maple syrup (optional)

DIRECTIONS

1. In a large bowl, whisk together the flour, protein powder, baking powder, and salt.
2. Make a well in the centre and add the milk, eggs, melted butter, and vanilla extract. With a whisk, mix everything together, gently pulling in the dry ingredients from the edges until the batter is smooth and lump-free.
3. Heat a non-stick pan or griddle over medium-high heat (300º-325º F works best for me) and lightly oil it. Use an ice cream scoop to scoop batter onto pan/griddle (this is a great hack for having similar sized pancakes and less mess). Please note, the batter will look thicker than regular pancake batter.
4. Let the pancakes cook for about 2 minutes, until the edges set and bubbles form. Flip and cook for another 2 minutes. No need to press them down.
5. Transfer to a plate and repeat with the rest of the batter.
6. While the pancakes are cooking, place 1-2 cups of mixed berries into a small sauce pan. Turn the burner onto medium heat. Allow the berries to melt and warm slowly. Mash with a potato masher or whisk. Add the maple syrup if you’d like.
7. I love serving these pancakes with a tablespoon of Greek or Dahi yogurt and then the berry compote on top. Enjoy!

Storage: Store pancakes and berry compote in separate airtight containers for up to 7 days.