Maple Almond Stuffed Protein Pancakes
The perfect grab-and-go high protein breakfast! These maple almond stuffed protein pancakes are sweet and delicious. Gluten free.
Servings: 3 pancakes
Calories: 151kcal
Ingredients
Pancake batter:
- 4 large egg whites 132g
- ⅓ cup vanilla pea protein blend 33g
- a dash of ground cinnamon
Filling:
- 2 tablespoons almond butter 30g
- 1 tablespoon maple syrup 15ml
Instructions
- Mix your filling ingredients, and set aside.
- Spray your nonstick griddle with cooking spray or rub a little coconut oil on it.
- Preheat your griddle over a low flame.
- Beat the egg whites, protein powder, and cinnamon until smooth and fluffy.
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
- Spoon topping in the center, as in video.
- Top with another ⅙ of the batter, and spread to cover the bottom pancake layer. This will also spread the filling.
- Flip after about a minute.
- Cook for another couple of minutes.
- Repeat steps 6-10 to make two more stuffed pancakes.
- Enjoy! These should stay good for several days in the refrigerator.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when cooked, I would not try substituting different types of protein powders (other than a pea blend) in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 8g | Protein: 15g | Fat: 7g | Fiber: 2g | Sugar: 5g
