Protein Pancakes
Because research shows that starting your day with a high-protein breakfast can aid weight loss and boost energy, these “Joy Food” pancakes will leave you feeling worlds better than traditional starchy flapjacks. Whip up a batch and dig in.
Protein Pancakes
Starting your day with a high-protein breakfast can boost energy, these “Joy Food” pancakes will leave you feeling worlds better.
Ingredients
- ½ cup quick cooking oats
- 4 egg whites
- ½ teaspoon vanilla extract
- 1 tablespoon sweetener of choice, sugar, maple syrup or honey or 1 packet sugar substitute
- ¼ to ½ teaspoon ground cinnamon
- Optional chopped fruit
Instructions
- Generously coat a skillet with nonstick oil spray and warm over medium heat.
- Combine all of ingredients in a small bowl and stir until thoroughly mixed.
- Pour the mixture onto the skillet to make either 1 jumbo pancake or 5 small pancakes. Cook until you see small bubbles forming, about 2 to 3 minutes for the jumbo pancake or 1 to 2 for the small pancakes. Then flip the pancake(s) over and cook until golden brown, 1 to 2 minutes.
- Optional topping: Nuke frozen fruit in the microwave, then pour the fruit and all the natural juices over the finished pancake as I’ve done in this picture. Tastes amazing . . . and no added sugar.
Notes
Ingredient Swap:
If you prefer, you can replace the 4 egg whites with 2 whole eggs. Note: the calories will increase to about 340.
If you prefer, you can replace the 4 egg whites with 2 whole eggs. Note: the calories will increase to about 340.
Nutrition Information per serving
Calories: 270Carbohydrates: 41gProtein: 19.5gTotal Fat: 3g— Unsaturated Fat: 2.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 220mgFiber: 4gTotal Sugar: 13g— Natural Sugar: 1g— Added Sugar: 12g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Do you ever use liquid egg substitute such as Egg Beaters when your recipe calls for egg whites?
Hi Cindy! I almost always use whole eggs, but you can certainly use containers of egg substitute. Just be sure to read your product label to make sure you use the correct measurement equivalent for my recipe. It should cook up perfectly!
Besides changing the nutritional value of the pancakes, how will using whole eggs affect the pancake recipe? Or will it still work?
Hi Trudy. You can replace the 4 egg whites with 2 whole eggs and it will work perfectly. The calories will increase to about 340. If you decide to give it a shot, please let us know what you think…we’d love to hear your thoughts!
—Team Joy
I make these all the time and typically with the following modifications:
-omit sugar
-1/4c quick cooking oats and 1/4c thick cut oats
-2 large eggs instead of egg whites
– omit vanilla
They are a hearty stick-to-the-ribs breakfast. I often make one big pancake which I then cut in half to use for sandwiches in lieu of bread since I’m gluten free. It makes a hearty, tasty PB&J, also great for chicken salad, etc.
Ann, I LOVE this!! Thank you for sharing your clever twists…I’m so impressed with how you’ve turned my pancake into a hearty, gluten-free “bread” for all sorts of sandwiches. SO grateful you took the time to share, as this will inspire so many others!