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Protein Pancakes

2/20/2016

2 Comments

 
Adapted from myfitnesspal.com

Makes 2 servings
​
½ cup, All-purpose Flour
1 tsp baking powder
¼ tsp. salt
2 large eggs
1 cup Vanilla Greek Yogurt - Low-fat 2%
  1. Add dry ingredients (flour, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs and Greek yogurt) until well mixed.
  2. Add the dry ingredients to the wet ingredients and stir together until well combined.
  3. Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup measure or cookie scoop to portion out pancakes that are about 4 inches in diameter. 
  4. Cook pancakes until the bottom side is brown and a few bubbles form on the top of the pancake (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up too much like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
  5. After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter. Top pancakes with blueberries, and enjoy.

2 Comments
Deb Marini link
7/28/2016 05:55:53 pm

Thank you for sharing this wonderful pancake recipe with the Clinton
Community, here at Bigelow Library today! I know I will use this recipe
now in the future, it is fantastic!! What a difference from the pre-packaged mixes!!

Reply
Steve link
12/30/2020 07:35:10 am

I’ve read this blog and it made cooking pancake very easy for me. I’ll recommend using this site for all your recipes.

Reply



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