Ingredients:

  • 2 scoops (60g) Whey or Whey/Casein blend protein powder
  • 1/2 cup (60g) All-purpose flour or oat flour
  • 2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/2 tsp Ground cinnamon
  • 1/2 cup (120g) Plain non-fat Greek yogurt
  • 1 large egg
  • 1/4 cup (60ml) Unsweetened almond milk
  • 1 tsp Pure vanilla extract

Instructions:

  1. In a large bowl, whisk together the protein powder, flour, baking powder, cinnamon, and sea salt until no large clumps remain.
  2. In a separate small bowl, whisk the egg, Greek yogurt, vanilla extract, and almond milk until the mixture is smooth.
  3. Pour the wet ingredients into the dry foundation. Use a spatula to gently fold the mixture together until just combined; do not overmix.
  4. Allow the batter to rest for 5–10 minutes. This 'Resting Phase' allows the leavening agents to bloom and the starches to hydrate for a fluffier texture.
  5. Heat a non-stick griddle over medium-low heat. Pour roughly 1/4 cup of batter per pancake onto the surface. Cook until bubbles form on top and edges look set, then flip and cook until golden brown.