Protein Pancakes without Eggs (healthy + flourless)
Start your day right with these fluffy no-egg protein pancakes! Packed with 20g of protein per serve, they are incredibly satisfying, ready in 20 minutes, and freezer-friendly.
Servings: 3 servings
Calories: 333kcal
Equipment
Ingredients
Dry ingredients
- 1 cup all-purpose flour or gluten-free blend/ white wholemeal/ spelt flour (120g)
- ½ cup vanilla protein powder *(60g)
- 1 tablespoon baking powder
Wet ingredients
- 1 ¼ cup soy milk or other milk of choice
- ½ cup applesauce unsweetened
- 2 tablespoons maple syrup or other liquid sweetener
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, combine all dry ingredients and mix well.
- Add wet ingredients to the bowl. Stir until just combined. The batter will be thick but pourable; add more milk if needed.
- Grease a non-stick pan and heat it over medium. Pour ¼-⅓ cup of batter per pancake.
- Cook for 2-3 minutes or until the edges are dry and bubbles start to form at the surface.
- Using a silicon spatula, gently flip the pancakes over. Cook for 2-3 minutes on the other side or until golden.
- Serve your pancakes with maple syrup and toppings of choice.
Notes
*Protein powder - Any unflavored or vanilla-flavored plant-based protein powder will work. if your protein powder is particularly sweet, you can reduce the amount of sweetener used.
This recipe was not tested with whey protein powder. However, whey tends to be less absorbent than plant-based protein powder, so I recommend starting with less liquid.
Helpful tips
- Do not overmix – Overmixed batter tends to yield chewy, flat pancakes. Mix until just combined.
- Careful not to overheat pan – Cook pancakes over medium-low to medium heat. This ensures pancakes cook properly without getting burnt.
- Storage - Refrigerate pancakes for up to 4 days in an airtight container. Or, freeze for 3 months in zip-top bags, adding a layer of wax paper between pancakes.
- Reheating - Reheat in a toaster if it's just a few pancakes. For a larger amount, reheat in the oven at 180C/350F for 5 minutes, covering tray with foil to prevent pancakes from drying out.
Nutrition
Calories: 333kcal | Carbohydrates: 48g | Protein: 23g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 677mg | Potassium: 202mg | Fiber: 6g | Sugar: 14g | Vitamin A: 398IU | Vitamin C: 7mg | Calcium: 401mg | Iron: 7mg
