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Whole wheat protein pancakes topped with blueberries and maple syrup, alongside the carton of Pete and Gerry's Organic Eggs used to make them.
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Whole Wheat Protein Pancakes

  • Protein-Packed
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Prep Time 10 minutes
Cook Time
Serving Yield Ten 4" pancakes

With a boost of protein and a dash of whole grains, these whole wheat protein pancakes are the answer to those mornings and post-workout meals when you want something sweet but nourishing. This recipe has been tested with both collagen and whey protein powder, both resulting in pancakes with a soft, tender texture that contain complex carbs and less refined sugar than most.

By: MINT + MALLOW

Ingredients

  • 1 cup (135g) white whole wheat flour
  • 2 scoops (20g) collagen protein or 1 scoop (26g) whey protein powder (26g)
  • 2 tablespoons (25g) coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (227g) milk, non-dairy milk alternative or water
  • 1 large (50g) Pete and Gerry's Organic Egg
  • 2 tablespoons (28g) coconut oil or butter, melted
  • 1 teaspoon vanilla extract, optional

Nutritional Information

Serv. Size: 1 pancake, Servings: 10

Amount Per Serving: Calories 110, Fat Cal. 40, Total Fat 4g (6% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 140mg (6% DV), Total Carb. 13g (4% DV), Fiber 1g (4% DV), Sugars 4g, Protein 5g, Vitamin A (2% DV), Vitamin C (2% DV), Calcium (8% DV), Iron (4% DV), Vitamin D (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

In a medium-sized bowl, whisk together all dry ingredients until blended.

Step 2

Add egg, milk, and melted coconut oil, and stir with a fork or whisk just until blended. Let sit for 10 minutes to thicken slightly while you preheat your pan or griddle to medium heat.

Step 3

Lightly grease your pan/griddle and pour a scant 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed for a 4" pancake. Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set and lose their shine. Repeat with all remaining batter.

Step 4

When pancakes are ready, serve warm topped with butter, maple syrup and/or fresh fruit.

Farm Team Tips:

To make these pancakes dairy free, use coconut oil and the milk alternative of your choice.

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