Protein Power Pancakes (3 variations)

This is a variation from our regular pancake recipe that adds a little extra protein and good stuff to get your day started off on the right foot! You can add other yummies like blueberries, chocolate chips, or even some pureed pumpkin to make these even better. The variations are countless.

Below the first recipe is a recipe for sourdough pancakes and a ‘hybrid recipe’ too that we use on occasion when time is crunched. These can also be used to make waffles as well. We usually make these for breakfast and have enough left over for lunch. Sometimes I will also make a couple batches and freeze them too.

Why don’t you give them a try with our favorite Blueberry Syrup (with healthier options) or Homemade Chocolate Syrup (with healthier options) and a little bit of whipped cream? Just because we are on a journey to healthier eating doesn’t mean we can’t still indulge in some of our favorites. We just need to look at them a little differently and change them a tad to make them work with our new way of eating.

Note: Don’t worry if you can’t find the ‘special’ ingredients as these will taste fine either way. I like to search Amazon for the ingredients or add them to my Walmart Grocery Pickup orders so I’m not spending the whole day looking for them! The links will take you to the products that we are currently using which may change from time to time as we are still on a learning curve here.

Protein Power Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups milk, add a little more if it seems too thick
  • 2 eggs, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. Gently fold into the batter and cook as directed.)
  • 4 T. butter, melted
  • 2 c. all-purpose flour (You could try using whole wheat flour or oat flour too.)
  • 1 T. plus 1 t. baking powder
  • 2  t. mineral salt
  • 2-4 T. sugar (I have been using Stevia in place of the sugar)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl whisk together the honey, eggs, butter, and milk.

In a separate bowl mix together the dry ingredients.

Mix the dry ingredients into the wet ingredients and stir just until well moistened.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


Protein Power Sourdough Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups milk, add a little more if it seems too thick
  • 1 egg, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. Gently fold into the batter and cook as directed.)
  • 4 T. butter, melted
  • 1 c. sourdough starter
  • 2 c. all-purpose flour (You could try using whole wheat flour or oat flour too.)
  • 1 T. plus 1 t. baking powder
  • 1 t. baking soda
  • 2  t. mineral salt
  • 2-4 T. sugar (I have been using Stevia in place of the sugar)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl whisk together the honey, eggs, butter, and milk.

Gently stir in the sourdough starter.

In a separate bowl mix together the dry ingredients.

Mix the dry ingredients into the wet ingredients and stir just until well moistened.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


Protein Power Hybrid Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups water, add a little more if it seems too thick
  • 1 c. sourdough starter
  • 2 c. ready-made pancake mix (We like the Krusteaz brand from Walmart)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl mix together the dry ingredients.

Gently stir in the sourdough starter and honey, add the water a little at a time to get the right consistency.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

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