Fluffy protein pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 199.1
- Total Fat: 13.2 g
- Cholesterol: 222.6 mg
- Sodium: 296.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.9 g
- Protein: 10.9 g
View full nutritional breakdown of Fluffy protein pancakes calories by ingredient
Introduction
Fluffy pancakes with a higher level of protein. Fluffy pancakes with a higher level of protein.Number of Servings: 8
Ingredients
-
3/4 c. whole wheat flour *
1/4 c. soy flour
1/2 c. powdered milk
1 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 tsp. vanilla extract
2 eggs
1/4 c. vegetable oil
Tips
* For people with gluten issues or wheat issues, you can change out the flour to one of your choice.
Also, for variety... try buckwheat or rye flour.
Directions
In a medium mixing bowl, sift together all dry ingredients and mix.
Make a small well in the bottom of the mix.
In a small bowl, whisk together all wet ingredients thoroughly.
Add wet ingredients to dry ingredients and mix until blended.
On a hot griddle, drop a good spoonful of batter to make small pancakes. Turn heat down to medium.
Once small bubbles begin to form, flip each pancake and cook on other side until golden.
Add a light margarine or butter and serve with sauce/syrup of choice. (pictured is a blueberry sauce I made)
(For bariatric patients, I eat 2 small pancakes.)
Serving Size: about 14-15 small pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user POOTERBUG.
Make a small well in the bottom of the mix.
In a small bowl, whisk together all wet ingredients thoroughly.
Add wet ingredients to dry ingredients and mix until blended.
On a hot griddle, drop a good spoonful of batter to make small pancakes. Turn heat down to medium.
Once small bubbles begin to form, flip each pancake and cook on other side until golden.
Add a light margarine or butter and serve with sauce/syrup of choice. (pictured is a blueberry sauce I made)
(For bariatric patients, I eat 2 small pancakes.)
Serving Size: about 14-15 small pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user POOTERBUG.