High Protein Pancakes
Köstliche und gesunde High Protein Pancakes, perfekt für ein proteinreiches Frühstück.
Equipment
- 1 mixing bowl large
- 1 Whisk
- 1 Non-stick pan
Ingredients
Dry Ingredients
- 100 g Haferflocken
- 2 EL Proteinpulver
- 1 TL Backpulver
Wet Ingredients
- 2 Eier
- 200 ml Milch
- 1 TL Vanilleextrakt
Instructions
Preparation
- In a large mixing bowl, combine the Haferflocken, Proteinpulver, and Backpulver. Stir well to ensure even distribution.
- Add the Eier, Milch, and Vanilleextrakt to the dry ingredients. Mix until you have a smooth batter.
- Let the batter sit for about 5 minutes to thicken and allow the flavors to meld.
Cooking
- Place a non-stick pan over medium heat and add a small amount of oil to coat the surface.
- Pour a ladle of batter onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serving
- Serve the pancakes warm with your choice of toppings such as fresh berries or a drizzle of honey.
Storage
- Allow leftover pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure even pancake size by using a ladle. Ingredient Substitutions: Use almond milk for a dairy-free option. How to Serve: Top with fruits or Greek yogurt. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the batter in advance and refrigerate overnight.