Breakfast
4 portion(s)
45 min
Protein Pancakes Recipe
Ingredients
| 1 ⅓ cups |
whole wheat flour |
| 1 tbsp |
baking powder |
| ½ tsp |
cinnamon |
| ¼ tsp |
sea salt |
| 1, 8 fl oz bottle |
BOOST® High Protein Nutritional drink, Very Vanilla |
| ¾ cup |
pasteurized liquid egg whites |
| 2 tsp |
vanilla extract |
| 2 tbsp |
vegetable oil |
| 1 tbsp |
butter, for cooking |
| 1 tbsp |
chopped almonds, optional topping |
| 1 |
banana, optional topping |
| 1 tbsp |
plain Greek yogurt, optional topping |
Serving suggestion
3, 4-inch pancakes
Nutritional Information
| Nutritional Information for 1 portion | ||
| Calories | kcal | 270 |
| Total Fat | g | 9 |
| Carbohydrates | g | 37 |
| Dietary Fiber | g | 4 |
| Sugars | g | 4 |
| Protein | g | 15 |
Directions
-
Combine flour. baking powder, cinnamon, and sea salt in a large bowl.
-
In a medium bowl, whisk BOOST® High Protein drink, egg whites, vanilla extract, and vegetable oil. Pour into flour, stirring until just combined.
-
Let sit for 5-10 minutes.
-
Heat a nonstick frying pan over medium heat. Use a ¼ cup measure to scoop batter into the pan.
-
Cook for 3-4 minutes, or until the tops begin to form bubbles. Flip, and cook for an additional 2-3 minutes, or until golden.
-
Top with almonds, sliced bananas, and Greek yogurt.
-
Enjoy!
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