Restaurants›Lifter Life Healthy Restaurant›Protein Packed Pancake Recipe

Protein Packed Pancake Recipe

Inspired by Lifter Life Healthy Restaurant
Time30m
Serves2

Oats based mix with Egg whites and topped with Light Whip Cream, Fruits & Honey on the side. Your choice of Almond or White flour

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pancake batter

Toppings and sides

Method

Pancake batter

1

Prepare oat flour

Place the rolled oats in a blender or food processor and pulse until they reach a fine flour texture (about 30–60 seconds). Measure 1 cup of the resulting oat flour and transfer to a mixing bowl.

2

Combine dry ingredients

To the bowl with oat flour, add the almond flour (or white flour), baking powder, and salt. Whisk together until evenly combined.

3

Mix wet ingredients

In a separate bowl, combine the egg whites, almond milk, vanilla extract, Greek yogurt (if using), and maple syrup or honey (if using). Whisk until slightly frothy and homogeneous.

4

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined. The batter should be thicker than crepe batter but pourable; if it is too thick, add up to 2 more tablespoons (30 ml) of milk. Let the batter rest 5 minutes to hydrate the oat flour.

5

Preheat pan

Heat a nonstick skillet or griddle over medium heat. Lightly grease with the coconut or neutral oil; wipe excess with a paper towel so the surface is evenly coated but not oily.

6

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot skillet. Cook 2–3 minutes until small bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through. Cook remaining batter, lowering heat slightly if pancakes brown too quickly. Makes about 8 (3–4 inch) pancakes.

Toppings and assembly

7

Warm fruit (optional)

If you prefer warm fruit, quickly sauté mixed fruit in a small nonstick pan over medium heat for 1–2 minutes with a teaspoon of water until slightly softened. Remove from heat.

8

Plate pancakes

Stack 3 pancakes per serving on a plate. Spoon or pipe about 2 tablespoons of light whipped cream on top of the stack.

9

Add fruit and nuts

Arrange 1/3 cup mixed fresh fruit alongside or on top of the whipped cream. Sprinkle toasted chopped nuts (about 2 teaspoons) over the fruit and cream if using.

10

Serve with honey

Serve pancakes immediately with honey on the side (about 2 tablespoons per plate) so guests can drizzle to taste.