About the Recipe
These Perfect Protein Pancakes offer a powerful start to the day, delivering a balanced mix of protein sources essential for muscle repair and overall health. Protein powder, eggs, and Greek yogurt provide a complete profile of amino acids, the building blocks of protein, which are critical for muscle recovery and growth. Protein intake post-exercise accelerates muscle repair by enhancing protein synthesis, a process where amino acids help rebuild and strengthen muscle fibers. The eggs contribute essential B vitamins and vitamin D, supporting metabolism and energy production, while Greek yogurt adds probiotics for digestive health and calcium for bone strength. This protein-rich breakfast is not only filling, helping regulate appetite throughout the day, but also supports a healthier lifestyle by promoting recovery, bone health, and energy levels, making it a perfect addition to any active routine. (For additional nutritional information see Ingredients Index).
Ingredients
1 scoop protein powder (I use vanilla plant protein, can use whey for non DFO)
2 eggs
¼ cup milk (can substitute for dairy-free milk)
¼ cup high protein Greek yogurt (substitute dairy free protein yogurt for DFO)
Preparation
Step 1
In a mixing bowl, combine the protein powder, egg, and milk. Whisk the ingredients together until smooth, ensuring there are no lumps. To ajust consistency: Add more milk if the mixture is too thick. Add more protein powder if the mixture is too thin.
Step 2
Preheat a non-stick pan over medium heat. Lightly grease if necessary. Pour a small amount of batter into the skillet to form each pancake. Cook for 1-2 minutes, or until bubbles form on the surface. Flip the pancake and cook for an additional 1-2 minutes, or until both sides are golden brown. Repeat with the remaining batter, then serve warm with yogurt and your favorite toppings! (I love berries, bananas, and maple syrup). Enjoy!
Macros
Per serve (1)
Calories: 289 kcal
Protein: 40.5g
Carbohydrates: 5.6g
Sugar: 4.4g
Fat: 10.9g
Monounsaturated Fat: 4.7g
Polyunsaturated Fat: 2.4g
Saturated Fat: 3.8g