Homemade Protein Pancake Mix
Homemade Protein Pancake Mix makes the most fluffy, nutrient-packed pancakes--just add water. Never buy another pancake mix again!
Servings: 13 1/3 cup servings
Calories: 118kcal
Ingredients
FOR THE DRY MIX
- 1 cup rolled oats
- 1 1/2 cup all-purpose flour, gluten free all-purpose flour, or white whole-wheat flour
- 1 cup whey protein, unflavored
- 1/2 cup buttermilk powder
- 3 tablespoons coconut sugar or brown sugar
- 2 tablespoons baking powder*
- 1/2 tsp kosher salt
FOR COOKING THE PANCAKES
- 1/3 cup dry mix + 3 tablespoons water = 2 medium-sized pancakes
- 1/2 cup dry mix + 1/4 cup water = 3 medium-sized pancakes
- 1 cup dry mix + 1/2 cup water = 6 medium-sized pancakes
Instructions
FOR THE DRY MIX
- In a blender or food processor, pulse oats until they form a flour.
- Add in remaining ingredients and continue to pulse until blended.
- Store in an airtight container, refrigerated, for 3-4 months.
FOR COOKING THE PANCAKES
- See mix/water ratios above.
- Preheat large skillet to medium-high heat, then lower to medium. Spritz with cooking spray.
- The batter will be thick and airy, so use a spatula to spread the batter out in your skillet into a circle-shape. You could add a couple more teaspoons of water to the dry mix if you like a thinner batter.
- Cook on one side for about 2 minutes, or until small bubbles form on the surface. Flip and cook for another minute to so.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated per pancake (1/13) of mix.
WW Green, Blue, and Purple SmartPoints
1/3 cup of mix: 3 SP 1/2 cup mix: 5 SP 1 cup mix: 10 SP *Make sure your baking powder is active; otherwise, the pancakes won't get fluffy.
1/3 cup of mix: 3 SP 1/2 cup mix: 5 SP 1 cup mix: 10 SP *Make sure your baking powder is active; otherwise, the pancakes won't get fluffy.
Nutrition
Calories: 118kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Fiber: 4g | Sugar: 6g