Intro:

I’ve been making these killer protein-packed pancakes that freeze like a dream. Stack them in the freezer and you’ve got a healthy, grab-and-go breakfast anytime you want.

Alright, enough gabbing let’s make these pancakes.

Print Recipe

Ingredients

• 6 cups all-purpose flour
• 2 tbsp baking powder
• 1 ½ tsp baking soda
• 1 ½ tsp salt
• 5 tbsp sugar
• 6 scoops protein powder (24 g each)
• 2 sticks butter, melted
• 6 large eggs
• 3 ¾ cups whole milk
• Butter for serving (optional)

Instructions

1. Mix the Dry Stuff: Flour, baking powder, baking soda, salt, sugar, protein powder big bowl.
2. Wet Stuff: Melt the butter, whisk in eggs and milk.
3. Combine: Pour wet into dry, mix until just combined.
4. Cook: On very a LOW heat skillet (I use 4 skillets to speed up), ½ cup batter per pancake. This is a thick batter flip when sides solidify enough to flip, cook until golden.
5. Butter: if desired
6. Freeze-Friendly Tip: place on racks Let them cool completely, freeze in a bag.

Yield & Serving

Makes about 30 pancakes @ ½ cup each.

Napkin Math (Per Pancake)

• Calories: 217
• Protein: 10 g
• Carbs: 23.9 g
  • Sugar: 3.9 g
  • Fiber: 1.2 g
• Fat: 8.7 g
• Sodium: 321 mg

Links:

Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you and helps support the site.

• Protein Powder: https://amzn.to/47dClp3