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a stack of three egg white stuffed protein pancakes with the top one cut in half and the inside egg whites showing
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5 from 1 vote

Egg White Stuffed Protein Pancakes

Makes 3 stuffed pancakes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Calories: 99kcal
Author: Andréa

Ingredients

Pancake batter:

Egg white filling:

  • 6 large egg whites 198g

Instructions

  • Spray your nonstick griddle and egg rings with cooking spray or rub a little coconut oil on them.
  • Preheat your griddle over a low flame.
  • Once griddle is hot enough (drops of water sizzle up), set your 4" egg ring(s) on the griddle. In each one, pour in two egg whites (66g).
  • While your egg whites are cooking, begin making your pancake batter by beating the egg whites, protein powder, and cinnamon until smooth and fluffy.
  • Once the egg whites are firm enough to flip, remove egg ring and flip the egg patty. Cook for another minute. Remove from griddle and set aside.
  • Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
  • Place one egg patty in the center, as in photo.
  • Top with another ⅙ of the batter, and spread to cover the bottom pancake layer.
  • 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.)
This method should work for most protein pancake recipes.
If you prefer to use whole eggs, I suggest 1 whole egg per pancake.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 2g | Protein: 20g | Fat: 1g | Fiber: 1g | Sugar: 1g