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Makes Approx. 18 Pancakes 5” Diameter Pancakes
Cook Time: 15-20 Mins, Low to Medium Heat
Dry Ingredients (Base):
1 cup flour
1 cup Whey Protein Powder (I used vanilla)
1 tsp salt
5 tsp baking powder
Wet Ingredients (Base)
2+ 1/2 cup almond milk or whole milk
Wet Ingredients (Chocolate Chip Pancakes)
3 tbs butter, melted
chocolate chips (or you can use berries instead, very versatile recipe!)
Wet Ingredients (Pumpkin Spice Pancakes)
3 tbl pumpkin puree
1 tsp pumpkin pie spice
Begin by combining your dry base ingredients in a bowl; whisk. (Note: if you only want to make one flavor pancake, half the dry base ingredient amount, yield will be 9 pancakes.)
To your dry ingredient, add your milk and eggs. Mix until combined. This is your base batter. (Note: if you only want to make one flavor pancake, half the wet (base) ingredient amount to 1 egg and 1 & 1/4 cup milk, yield will be 9 pancakes.)
Divide the batter into two separate bowls.
To one bowl, stir in pumpkin puree and pumpkin spice, set aside.
To another bowl, stir in melted butter.
Cook pancakes on low to medium heat. if making the chocolate chip pancakes, add chocolate chips on top.
Flip after bubbles have formed and begin to slow in formation. Cook flipped side for about a minute or until done.
Calculated Calories and Macro nutrients ( serving size of two pancakes)
Calories: 104 Protein: 8.4 g Carbs: 11.6 g Fat:2.4 g
Chocolate Chip Pancakes:
Calories: 197 Protein: 10.4 g Carbs: 13.4 g Fat:11 g
Music by Bensounds.
Original of the video here
[Music][Music]hey guys welcome back to my channel it’sCynthia here from Cynthia Raimondi calmtoday we are going to be making myprotein pancakes so we’re gonna startoff with one base that you can in theend split up into two I ended up addingchocolate chips to one and pumpkin andpumpkin spice to the other one soessentially this can create twodifferent types of protein pancakes oneI could say is a little bit higher infat lower in carbs and higher in proteinthan a regular pancake the other is alittle bit lower in calories a littlebit lower in carbs and a little bit morenutritious because you have a little bitof that pumpkin in there so I tastedthese at the end and you’ll see themthey actually were really good tastedjust like a regular pancake and we’ll doa taste test at the end too so I guesswithout further ado let’s get startedokay guys so we’ll just start you wantto take your dry ingredients and givethat a whisk all together and the fullingredient list and recipe will belisted down below in my description boxas well as on my blog Cynthia Mandy calmso when you get a chance to check thatout and while you’re down there feelfree to hit the like button andsubscribe if you are interested invideos like this and more alright soyeah you just wanna make sure your dryingredients are all incorporatedtogether and then you want to take yourwet ingredients and mix it so I actuallydid this in the wrong orderso I added the eggs first and then Iwent and added my milk but yeah for yourreference you should do it in thereverse order and add the milk first andthen add eggs this works fine too isjust a little harder to incorporate[Music]I also want to note that on my blog I’mgonna list macros of these two pancakesand you can either use whole milk or youcan use almond milk like I did and thecalorie difference is huge so I’ll leavethat up to you I didn’t find a bigdifference in the consistency I foundthat fat butter actually versus thepumpkin puree which you’ll see I’ll addin a little bit makes a big differencein fluffiness this point we’veessentially split our base batter intotwo and now I’m adding pumpkin puree andpumpkin pie spice to this and thesepancakes actually came out a little bitflatter not as fluffy but I thoughttaste was there and these were probablymy favorite out of the two that I’vemade got to the next batter we want toadd some butter and here again it’s upto you if you want to go this route youwill have more calories and higher fatbut your pancakes will be fluffier thatis one thing I noticed and to this basebatter you can essentially just addchocolate chips or blueberries orwhatever you wantI would actually wait until the pancakesare on the skillet and me you want to goover to our skillet on medium to lowheat and just I used a tablespoon ormaybe I used a quarter cup kind ofmeasurement just so that they’re all thesame and if they bubble up nicely andonce they bubble and then stop bubblingthat’s when you want to go ahead andflip them so you’ll see I tried my bestto get them in a nice round shape butI’m not a master at this[Music][Applause][Music][Applause][Music][Applause][Music][Applause][Music]there you have it – beautiful stacks ofprotein pancakes I hope you guys enjoyedand stay tuned for the taste test[Music]all right so we’re here and we’re gonnado a taste test we’ve Jason and we haveour chocolate chip pancakes on the leftand my pumpkin pancakes on the right allright well at least what the camera’sphasing yeahall right so Jason you got to let usknow how it compares to real pancake orregular pancakes and which one you likebetter and describe it Oh delicious manwas this one that one’s the pumpkin youmake these all the time so which one doyou like better and then how do theyboth can period of real pancakesI thought they were pancakes what do youmean then real thank you okay so theseare protein pancakesso I subbed basically like half flourwith protein powder and I didn’t add anysugar to um so I mean they’re just alittle bit more healthy they both haveremember it oh I see just like I’m big Ilike clean up the chip was the badchocolate chips alone okay so good jobmmm all right say bye