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Egg-Free Protein Pancakes Recipe

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4.3 from 8 reviews

These egg-free protein pancakes are a delicious and nutritious breakfast option perfect for those avoiding eggs or seeking a protein boost. Made with all-purpose flour, protein powder, and simple ingredients, they are fluffy, golden, and easy to prepare in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 3 servings (approximately 6 pancakes)

Ingredients

Dry Ingredients

  • 1 cup (140 g) all-purpose flour
  • 3 tablespoons (18 – 20 g) unflavored protein powder
  • 3 tablespoons (45 g) granulated sugar
  • 2 teaspoons (8 g) baking powder
  • 1/4 teaspoon (1.5 g) baking soda
  • 1/2 teaspoon (2 g) salt

Wet Ingredients

  • 1 cup (240 ml) milk (dairy or non-dairy will work)
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 tablespoons (30 g) unsalted butter, melted (or neutral tasting oil if preferred)
  • 2 teaspoons (10 ml) pure vanilla extract

Instructions

  1. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, unflavored protein powder, baking powder, baking soda, salt, and sugar. Use a balloon whisk to stir the mixture thoroughly until well combined.
  2. Mix Wet Ingredients: In another medium bowl, add the milk, apple cider vinegar, melted butter or oil, and pure vanilla extract. Whisk these ingredients together until the mixture is smooth and well blended.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently and mix until just combined, taking care not to overmix the batter. Allow the batter to rest for 5 minutes to let it thicken slightly.
  4. Preheat Pan: Heat a medium non-stick frying pan or electric griddle over medium-low heat. Lightly grease the surface by wiping it with a little butter.
  5. Cook Pancakes: Pour about a 1/4-cup of batter into the pan for each pancake. Cook for 1 to 2 minutes until bubbles form on the surface and the edges look set, with the base turning golden brown. Flip carefully with a spatula and cook the other side until golden brown and cooked through. Transfer the cooked pancakes to a plate and repeat for the remaining batter.
  6. Serve: Serve the pancakes warm with your choice of butter, maple syrup, honey, or fresh berries for a delightful breakfast treat.

Notes

  • Using apple cider vinegar with milk creates a buttermilk effect and helps the pancakes rise.
  • You can substitute melted butter with a neutral oil like vegetable or canola oil for a dairy-free version.
  • Do not overmix the batter to keep the pancakes light and fluffy.
  • The resting time allows the baking powder and vinegar to react properly, ensuring a light texture.
  • Feel free to add cinnamon or other spices to the dry ingredients for extra flavor.
  • Author: Monica
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/egg-free-protein-pancakes-recipe/