whole-wheat-protein-pancakes
Whole wheat protein pancakes topped with blueberries and maple syrup, alongside the carton of Pete and Gerry's Organic Eggs used to make them.
Whole wheat protein pancakes topped with blueberries and maple syrup, alongside the carton of Pete and Gerry's Organic Eggs used to make them. 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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5/5 - 1 Ratings
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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 plus

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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Whole Wheat Protein Pancakes

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

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.