Ingredients
Equipment
Method
Phase 1: Prepare the Batter
- In a medium bowl, whisk the large eggs, vanilla extract, stevia glycerite, and Greek yogurt until well combined and smooth.
- Add the protein powder and flaxseed meal, and whisk until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed, ensuring no dry pockets remain.
- Whisk in the baking powder. Let the batter rest while you heat the griddle. This short rest time allows the baking powder to activate and the protein powder and flaxseed to properly hydrate, slightly thickening the batter and contributing to a better texture. The batter consistency should be pourable but not watery, resembling a thin cake batter.
Phase 2: Heat and Cook
- Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat (not higher). If using an electric stovetop, heat it over medium-low heat. Spray the skillet with avocado oil cooking spray. Using a 1.5-tablespoon cookie scoop, pour small mounds of the batter onto the griddle. A double-burner griddle will accommodate 8 pancakes. A large skillet will hold 3 or 4.
- Cook the pancakes until they bubble on top and the edges appear set, for about one minute. The surface will also start to look dull rather than wet. Flip and cook them on the second side for just a few more (10-20) seconds. It's important not to overcook them, or they will turn out dry and rubbery. Lower the heat to medium-low or low if needed to prevent burning. To flip these delicate protein pancakes, carefully slide a wide spatula underneath each pancake, using a second spatula to ensure it rests on top of the wide one, then quickly flip the wide spatula.
Phase 3: Flip and Finish
- Transfer the cooked pancakes to a plate, cover them loosely with foil to keep them warm, and cook the remaining pancakes. Serve immediately for the best experience.
Nutrition
Notes
Weighing protein powder (40g) is key for accuracy. Plant-based protein powders may need extra liquid (1-2 tbsp Greek yogurt/water). Cook on medium-low heat to avoid dry pancakes. Store leftovers refrigerated for 3-4 days or frozen for 1-2 months. Reheat in microwave or toaster. Nutrition information is estimated based on common ingredients and serving sizes and may vary.