Waffles and Pancakes

Vanilla Protein Pancakes with Chocolate Syrup

March 28, 2014

Prot: 41 g, Carbs: 7 g, Fat: 18 g, Cal: 351

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Such a simple recipe for such fluffy protein pancakes! And with so few carbs, you’ll absolutely love these Vanilla Protein Pancakes with Chocolate Syrup!

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The pancakes are made from only two ingredients: egg whites, and Warrior Blend vanilla protein powder. It doesn’t get any more simple! And as I mentioned in the Chia Almond Protein Cookies post, the Warrior Blend vanilla is quite flavorful. If you’re using a less flavorful vegan protein powder, you might want to add a teaspoon or two of alcohol-free vanilla extract.

The chocolate syrup is also quite simple, as it is made from coconut oil, raw cacao powder, and a packet of stevia. Easy!

All of the ingredients here (except for the egg whites) were in a box of goodies I received from the Vitamin Shoppe. I love getting creative with new ingredients. And I’d call this creation a great success!

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I’m still amazed at how fluffy these pancakes are! With only two ingredients!

Enjoy!

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5.0 from 1 reviews
Vanilla Protein Pancakes with Chocolate Syrup
 
Author: 
Nutrition Information
  • Serves: 1
  • Calories: 351
  • Fat: 18g
  • Carbohydrates: 7g
  • Sugar: 1g
  • Fiber: 4g
  • Protein: 41g
Prep time: 
Cook time: 
Total time: 
Makes one serving of pancakes and syrup.
Ingredients
Pancakes:
Chocolate syrup
Instructions
  1. Preheat your griddle over a low flame.
  2. Beat the egg whites with protein powder until smooth and fluffy.
  3. Wait until the griddle is hot enough (when drops of water sizzle up).
  4. Pour some batter on the griddle (smaller pancakes flip more easily). These pancakes don't bubble as much as other recipes, but they fluff up. Flip after a couple of minutes.
  5. Cook for another couple of minutes on the other side.
  6. Repeat steps 4 and 5 until you’ve finished your batter.
  7. Mix ingredients for syrup in a small bowl.
  8. Stack pancakes, and enjoy with syrup!
Notes
A note about substitutions: I would not try substituting whey or casein protein powders in this recipe. Other vegan proteins may work, but they probably won't be as fluffy or tasty. You can certainly replace the stevia with your preferred liquid sweetener.

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7 Comments

  • Reply GiGi Eats April 5, 2014 at 10:10 PM

    I have been cruising around your web site for a few minutes right now, and I am in shock and awe by how delicious and CLEAN all of your recipes are! FINALLY a web site that has recipes I can actually enjoy!!!!!! I cannot eat wheat, dairy, gluten, sugar, soy, fruit & nuts – SO I am so very happy right now! :) THANK YOU!

    • Reply Andréa April 5, 2014 at 10:18 PM

      My pleasure. ;)

  • Reply Banana Berry Protein Pancakes - Andréa's Protein Cakery April 14, 2014 at 1:56 PM

    […] I developed such an easy (2-ingredient!) protein pancake recipe for the Vitamin Shoppe, I’ve been making them often and with lots of variations. I […]

  • Reply Protein Banana Nut Bread - Andréa's Protein Cakery April 21, 2014 at 4:23 PM

    […] tweet from a blog reader asking for a Protein Banana Nut Bread recipe. And after making such fluffy protein pancakes with Warrior Blend protein from the Vitamin Shoppe, I thought I’d try using it for the banana […]

  • Reply Iced Cinnamon Protein Pancakes - Andréa's Protein Cakery April 23, 2014 at 8:05 AM

    […] twist on the most simple protein pancake recipe, these are Iced Cinnamon Protein Pancakes. And they are […]

  • Reply Anna August 18, 2015 at 5:40 AM

    Hi! I don’t use egg yolks on it’s own and live somewhere where I don’t find eggwhites on its own to buy. It’s clear that it’s difficult to change protein powder and get the same results – do you have thoughts or perhaps another recipe for high protein pancakes using the whole egg, both white and yolk? Thanks!

    • Reply Andréa August 18, 2015 at 10:20 AM

      Hi Anna,
      Thanks for writing in!
      You might try two whole eggs in this recipe instead of the 4 egg whites. If the pancakes are more dense than you like (that’s the only problem I can think of), another option is to save the yolks to use separately in other recipes. In any of my cheesecake recipes, you can replace a whole egg with two yolks. Also would work in the Pumpkin Protein Pie or Sweet Potato Protein Pie. In those recipes, the yolks would make the cakes extra creamy!
      Hope that helps!
      Best,
      Andréa

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