About This Recipe
A gluten free, high protein pancake recipe made from oat flour and a blend of whey and casein protein.
Ingredients
- ¾ scoop vanilla whey/casein blend (50/50 blend. I mix 12.5g of whey and 12.5g of casein together)
- ¼ cup oat flour
- 1 ⅓ tbsp tapioca flour (or cornstarch)
- 1/4 tsp baking powder
- ¼ cup liquid egg whites
- ⅓ cup plain nonfat Greek yogurt
- 1-2 tbsp water
Instructions
- Mix all the dry ingredients together so no clumps are present. NOTE: I have tested this with only whey protein and it doesn't turn out as well. Only casein will work but you may need more water in the batter. The 50/50 blend is best.
- Add in the wet ingredients and mix thoroughly.
- Heat a griddle/skillet on medium heat and spray with oil. Add the batter and cook for a couple minutes, then flip.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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