Buttermilk Protein Pancakes
These pancakes are fluffy, soft, and the closest protein pancakes to ‘traditional pancakes’ you can probably make at home.
The recipe is eaaaasy, quick, and I’ve included a few substitutions below if you want to make your pancakes dairy-free-vegan or experiment with different ingredients :)
PS: Sorry for the silence recently, it’s been a wild last couple of weeks and I’ve hardly had time to post new recipes! Things have just been wild since launching our ready-to-eat cookie dough bars in Whole Foods and our website a few weeks ago, wild in a good way. We’re getting new listings, scaling up sooner than anticipated, and are having hire new people. It’s all so exciting! But busy, so busy. Not busy enough for a good ol’ fashioned pancake recipe though, here you go!
1/4 cup oat flour
1/8 cup buttermilk powder (note: if you want to make your pancakes vegan, use coconut cream powder)
1/8 cup of whey (or just extra 1 tbsp rice protein + 1 tbsp ground almond if you want to avoid dairy)
1/8 cup pea protein
1/8 cup coconut flour
1 tbsp golden flaxseed, ground to a powder
1/3 tsp xanthin gum (for fluffing!)
1/3 tsp baking soda
1/4 tsp baking powder
1/3 tsp stevia (for flavor)
Almond milk – just enough to bind until you get to the right thickness!
Combine all dry ingredients together then add enough milk (I use almond milk) until you get a soft and smooth batter.
Fry the batter in a nonstick pan using coconut oil and flip when ready.
Add your toppings of choice!