This morning I woke up craving pancakes and decided that I would see what was out there in terms of protein pancake recipes. I found a couple, but none that hit the spot so I decided to adapt and create my own recipe with ingredients I had on had. This led to the development of these delicious cake batter protein pancakes that use the new cake batter flavored muscle egg liquid egg whites.
Muscle Egg Cake Batter Protein Pancakes
1 cup Muscle Egg Cake Batter Flavor
1/2 cup oats
1 scoop vanilla protein
1 tbsp vanilla extract
1 tsp baking powder
1. Place all ingredients in a blender and blend until the oats are well incorporated.
2. Heat skillet to medium heat and spray with coconut oil.
3. Pour batter in desired size on skillet. Wait until bubbles form in the middle of the pancake and then flip. Let cook on this side for a minute or two and then flip to check that this side is golden brown.
4. Enjoy pancakes with whatever topping you would like!
I added a few sprinkles to some pancakes to make them look more like funfetti pancakes, but you do not have to add these. The batter made about 9 pancakes. There is only 47 calories per pancake with 6g protein, 4g carbs, and less than 1g of fat with no toppings. We enjoyed them with a little bit of maple syrup.