High Protein Dutch Baby Pancake (with Protein Powder)
Prep Time15mins
Cook Time15mins
Total Time30mins
Servings: 19” skillet
Calories: 208kcal
Course: Breakfast, Post-Workout
Cuisine: European
A big and extra high Protein Dutch Baby Pancake made with protein powder, Greek yogurt and an extra egg white too! This recipe for protein German pancakes is healthy, sugar free, and actually easy; The perfect breakfast or post workout meal.
Ingredients
⅓cupWhole Wheat Pastry Flour, 40g, See post for subs
2TbspUnflavored Protein Powder, 11g, See post for subs
2TbspVanilla Protein Powder, 11g
⅔cupUnsweetened Almond Milk, 160ml
2TbspNon-fat Greek Yogurt, 28g
1Egg, Room temperature
1Egg White, Room temperature
⅛tspNutmeg
For greasing:
2tspSoftened Butter, or more, 11g
Butter Spray, Optional
Instructions
Preheat oven to 425°F.Place a 9” cast iron skillet in the oven for 10 minutes (important).
Combine all ingredients in a blender: flour, unflavored protein powder, vanilla protein powder, almond milk, Greek yogurt, egg, egg white and nutmeg.Blend until smooth, about 15-20 seconds. Mixture should be pourable, add more milk if needed.
When skillet is hot (use mitts), remove, spray with butter spray and add butter. Spread around evenly to melt and coat.
Pour batter into greased pan/skillet.
Bake for 15-17 minutes, or until golden-brown.
Notes
If you don’t have a cast iron skillet, use stainless steel.
Taste batter and add stevia sweetener if your protein powder is not sweet enough.
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.