I’m super excited to share today’s recipe with everyone. The reason why? The recipe makes quick and easy 6-ingredient protein pancakes you can cook once and eat all week. Each one of the six ingredients that go into making these pancakes result in a healthy breakfast meal that’s high in protein, low in carbs, and oh so yummy. They’re absolutely incredible when served with a handful of fresh berries and some organic maple syrup or honey — just thinking about it now is enough to make my mouth water! These pancakes are also great when enjoyed as leftovers, as you can safely store them in the fridge for up to five days.
Enjoy a Tasty Pancake Breakfast Every Day of the Week
One cup of unsweetened almond milk (I like to use vanilla flavored almond milk for this recipe since it goes well with the vanilla protein powder) is also used when making these pancakes. I love using almond milk for making all kinds of different low carb recipes, such as these pancakes and protein shakes. While almonds are incredibly beneficial when it comes to lowering the bad kind of LDL cholesterol, they’re also great for reducing your risk of diabetes and heart disease, preventing oxidative stress, and fighting inflammation in the body — they’re truly a superfood! (1)
Speaking of a reduced heart disease risk, the pancakes are also made with ⅔ cup of flaxseed meal, an incredibly rich source of omega-3 fatty acids. Flaxseed meal also provides a solid mix of fiber, protein, and essential vitamins and minerals. The high omega-3 content of flaxseed makes it a great ingredient choice when it comes to your cardiovascular health. (2) Omega-3 fatty acids are known to help reduce triglyceride levels, relieve the pain caused by inflammation and arthritis, help treat depression, ADHD, Alzheimer’s disease, and more.
Along with the above ingredients, you’ll need to use a bit of pure vanilla extract and two tablespoons of an all-natural sweetener like Stevia. Add everything to an electric mixer until you end up with a smooth batter, then cook the pancakes on a skillet that’s been greased with coconut oil. Cook them until small bubbles form on the top, and then flip them over and cook the other side for a minute or two. Once again, when serving the pancakes, I’d recommend adding a mix of fresh berries with your choice of either raw maple syrup or honey. Alternatively, you can safely store them in an airtight container for up to five days — just microwave them for 45 seconds or heat them on the stove over a low heat.
More Low Carb High Protein Snacks:
6-Ingredient Protein Pancakes You Can Cook Once and Eat All Week
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
½ cup vanilla whey protein powder
1 cup unsweetened almond milk
8 large fresh egg whites
1 tsp vanilla extract
2/3 cup finely ground flaxseed meal
2 tbsp granulated Stevia or other low carb sweetener to taste
coconut oil for greasing pan
- Using an electric mixer, mix together all the ingredients, until you get a smooth batter.
- Grease a skillet with coconut oil and heat over medium heat.
- Drop ¼ cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on top.
- Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
- Serve immediately with fresh berries or divide the pancakes between airtight containers and refrigerate for up to five days.
- Reheat in the microwave on medium power for 45 seconds or on the stove over low heat.