Oh my YUM how good do these look? I'm a sucker for protein pancakes and I've gotten much better with creating a fluffier, softer textured pancake. I think the secret is the oat flour-protein-egg ratio. If you have too much protein, they'll be rubbery and dry. If you have too much liquid, they're not fluffy and that's no fun! My goal is to create a protein pancake that doesn't taste like its good for you because, let's be honest, most sweets that are good for you don't taste as good as a Krispy Kreme donut.
But I want to make eating healthy as fun as possible so I hope you all enjoy this healthy and delicious pancake recipe.
1/3 Cup rolled oats, pulsed to a flour (I used trader joes gluten-free)
2 Tbsp hazelnut flour (or coconut flour, it just won't be as hazelnutty)
1/3 Scoop chocolate protein powder (I used ISO-100 chocolate)
2 egg whites
1/4 cup vanilla unsweetened almond milk
2 Tbsp applesauce
1/2 Tbsp cocoa powder
1 Tbsp sugar-free hazelnut syrup
For the topping:
Chocolate PB2 Drizzle (same recipe as the regular PB2 Drizzle but I added 1/2 Tbsp cocoa powder)
1. Blend all ingredients together in a Nutribullet, Magic bullet, blender, etc. until combined. Let it sit for a minute.
2. Heat a pan on low and spray with a nonstick cooking spray. Once warm enough, pour desired size pancake batter onto the pan. Flip after 2-3 minutes and cook for another 2 minutes. Top with topping of choice. I used my favorite PB2 drizzle and even added come cocoa powder to it!
For the pancakes: