At 20g protein and only 289 calories per serving*, you won’t be skipping breakfast anytime soon! You can easily whip up a batch or two of this high protein baked pancake recipe on the weekend and have it prepped and ready to eat throughout the week. This is a great meal to have on hand if you just need to grab and go without the guilt.
This isn’t an overly sweet recipe so I definitely recommend adding maple syrup as a topping, as you would with your average pancake, which is nice because you can control how much to add.
*This will vary depending on the ingredients you use and does not include extra maple syrup.
Servings: 4 pancakes
Ingredients:
2 1/4 cup non-fat or low-fat Greek yogurt (I use Chobani)
6 eggs (or 3 duck eggs)
1 tbsp vanilla
1 tbsp maple syrup
1 cup flour
3 tsp baking powder
1/2 tsp salt
1 cup berries of choice, for topping
Maple syrup, for topping (optional)
Directions:
Preheat oven to 350 and spray an 8x8 pan. Combine your wet ingredients in a medium bowl. Add your dry ingredients and mix until combined and there are no lumps. Pour batter evenly into your pan, top with berries, and bake for 35-45 minutes until golden brown and beginning to crack. Let it cool in the pan for a bit, then finish cooling on a wire rack. It may sink a little in the center as it cools. Enjoy hot, cold, or at room temperature. You can easily reheat in the microwave or oven. I personally like it cold.
Recipe from @fitfoodieselma on TikTok
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