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Protein Pancakes

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Protein Pancakes

Protein Pancakes recipe

 

Yield

10 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups unbleached all-purpose flour
wheat
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½ cup bran
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¼ cup rolled oats
ground in blender
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¼ cup soy flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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1 ½ cups milk
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2 large eggs
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3 tablespoons yogurt, plain
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2 tablespoons sesame oil
light
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Ingredients

Amount Measure Ingredient Features
355 ml unbleached all-purpose flour
wheat
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118 ml bran
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59 ml rolled oats
ground in blender
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59 ml soy flour
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5 ml baking powder
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1.3 ml baking soda
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355 ml milk
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2 large eggs
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45 ml yogurt, plain
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3E+1 ml sesame oil
light
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Directions

Mix the dry ingredients in a bowl.

Beat the liquid ingredients (incl 2 tablespoon of the oil) together and add them to the dry mixture.

Stir to mix well, mashing out the lumps with a wooden spoon.

Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.

You can use water instead of milk after you've added the first 1½ cups of milk.

Brush a hot skillet with oil or butter. The skillet should be well greased.

Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side.

Transfer to warm plate. Makes 12 pancakes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 36931% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 114mg 5%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 22%
Sugars g
Protein 28g
Vitamin A 6% Vitamin C 0%
Calcium 17% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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