maple sweetened protein pancakes

Protein powder: These protein pancakes get the bulk of their protein from protein powder. You’re welcome to use your favorite protein powder, just be mindful of the weight that the recipe calls for.

Old fashioned rolled oats, organic: Oats are a heart-healthy addition and provide benefits to gut health and digestion.

Eggs: Use farm fresh or pasture raised eggs to get alllll the amazing benefits that eggs have to offer.

Whole milk, organic: The milk can be replaced with an equal weight of filtered water.

100% real maple syrup, organic: Because I use an unsweetened protein powder, I add maple syrup to sweetened the batter. You can omit.

Ground Ceylon cinnamon, organic: Cinnamon adds a flavorful bite to this quick, simple recipe. In the fall, I like to swap it out for pumpkin pie spice and gingerbread spice in the winter!

Baking powder: These pancakes use baking powder to keep a nice fluffy interior.

equipment

2 large eggs

40g protein powder

20g old fashioned rolled oats, organic

80 mL whole milk

14 mL 100% real maple syrup, organic

1/2 t ground Ceylon cinnamon

1/2 t baking powder

butter, tallow, or ghee for cooking

1. Heat a large pan over medium heat.

2. Add the ingredients to a blender in the following order: eggs, maple syrup, protein powder, oats, cinnamon, baking powder, and milk.

3. Blend until the mixture is uniform. Set it aside to rest for 2 minutes.

4. In a preheated pan, add butter to melt and coat the pan.

5. Pour the pancakes and cook for 3 minutes. Flip and cook for an additional minute or two.

6. Serve with your favorite topping, like real maple syrup or raw honey. Or a thick slice of grass-fed butter!

Leftovers

These pancakes are best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in the oven.

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