PROTEIN PANCAKES RECIPE

Healthy, Gluten-Free & Easy to Make

RECIPE DETAILS

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Total Time: 10 minutes

• Servings: 2

• Difficulty: ⭐☆ ☆ (Easy)

• Diet type: Gluten-free, Dairy-free, Vegetarian, Mediterranean

• The quantities can be easily doubled or halved

INGREDIENTS FOR PROTEIN PANCAKES

• 100 ml Egg whites

• 100 ml Plant-based yogurt (soy, coconut, or almond)

• 80 g Rice flour

• 1 Apple, grated (keep the peel if organic)

• ½ Packet Gluten-free baking powder

• 1 handful Dark chocolate chips (optional)

To serve

• Maple syrup

• 100% fruit jam

• Nut butter (almond, peanut, hazelnut, etc.)

• Fresh seasonal fruit

THE PROTEIN PANCAKES RECIPE IDEA

Looking for a healthy but indulgent breakfast? These protein pancakes are light, fluffy, and naturally sweetened with apple — no refined sugar needed! Gluten-free and dairy-free, they’re rich in protein to keep you full and energized all morning. Enjoy them warm with fruit, nut butter, or maple syrup for a breakfast that’s both nutritious & Healthy and Delicious!

1 - Mix the wet ingredients

• In a bowl, whisk together the egg whites and plant-based yogurt until smooth

2 - Add the dry ingredients

• Add the rice flour and baking powder, stirring well to remove any lumps

3 - Incorporate the extras

• Fold in the grated apple and dark chocolate chips

4 - Prepare the pan

• Heat a non-stick pan and lightly grease it with a touch of coconut oil

5 - Cook the pancakes

• Pour about two tablespoons of batter for each pancake

• Cook over medium heat until small bubbles form on the surface

• Flip and cook the other side until golden

6 - Serve and enjoy

• Serve warm with your favorite toppings — maple syrup, fruit compote, or nut butter.

Don't miss here below, the video for the Energizing protein pancakes, it will guide you step by step for the best results.

TIPS FOR PERFECT RESULTS

To make protein pancakes that are fluffy and evenly cooked, make sure the batter is creamy but not too runny. If it feels too thick, add a tablespoon of plant-based yogurt or a little water; if it’s too loose, incorporate a small amount of rice flour at a time. Always cook them over medium-low heat so they rise evenly without burning—just like our coconut crêpes, which require the same gentle cooking. Use a well non-stick pan, lightly greased, and flip the pancakes only when the first bubbles appear on the surface.

For a complete and balanced breakfast, serve them with fresh fruit or a nut butter, and alternate them with other protein-rich options like a savory omelette or, if you’re in the mood for something creamier, chocolate porridge. This way, you can vary your week without giving up on flavor or nourishment.

RECIPE VARIATIONS

You can easily customize these protein pancakes to suit your taste. For an extra indulgent version, add a pinch of cinnamon or vanilla to the batter; for a fresher, fruitier result, replace the grated apple with mashed banana or pear. If you enjoy more rustic textures, try using half rice flour and half buckwheat flour (naturally gluten-free). For an extra-protein twist, top the pancakes with thick plant-based yogurt or nut butter; if you prefer them lighter, simply enjoy them with fresh seasonal fruit.

FAQs ABOUT PROTEIN PANCAKES

Can I make them ahead of time?
Yes! Store them in an airtight container in the fridge for up to 2 days and reheat gently in a pan or toaster.

Can I replace the egg whites?
You can use one whole egg + 50 ml egg whites, or for a vegan version, substitute with soy yogurt and 1 tablespoon of ground flaxseed mixed with water.

Can I skip the chocolate chips?
Of course! Replace them with diced apple, berries, or a pinch of cinnamon for a lighter version.

VIDEO RECIPE PROTEIN PANCAKES

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