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High Protein Low Calorie Protein Pancakes (No Flour) - Simple, Satisfying, and Light

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Liquid egg whites (or whole eggs if preferred)
  • Vanilla or unflavored whey or plant-based protein powder
  • Plain nonfat Greek yogurt (or low-fat)
  • Baking powder
  • Vanilla extract
  • Cinnamon (optional)
  • Salt
  • Zero-calorie sweetener or a little honey/maple (optional)
  • Nonstick spray or a small amount of oil
  • Optional mix-ins: blueberries, cocoa powder, lemon zest
  • Optional toppings: fresh berries, sugar-free syrup, yogurt, nut butter, light butter

Method
 

  1. Measure the base: In a bowl, add 3/4 cup liquid egg whites, 1/2 cup plain nonfat Greek yogurt, and 1 scoop (about 25–30 g) protein powder.
  2. Lift and fluff: Add 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, a pinch of salt, and 1/2 teaspoon cinnamon if you like. Sweeten to taste with a zero-calorie sweetener or 1–2 teaspoons maple/honey.
  3. Blend or whisk: Whisk until smooth, or use a blender for 10–15 seconds. The batter should be pourable but not watery. If too thick, add 1–2 tablespoons water or almond milk. If too thin, add 1–2 teaspoons more protein powder.
  4. Preheat the pan: Heat a nonstick skillet over medium-low. Lightly coat with nonstick spray. Low heat helps prevent rubbery texture and burning.
  5. Cook small pancakes: Pour 1/4-cup rounds. Cook 2–3 minutes until bubbles form and edges set. Flip gently and cook 1–2 minutes more. Adjust heat as needed.
  6. Batch and serve: Keep cooked pancakes on a warm plate. Repeat with remaining batter. Serve with fresh berries and a spoon of yogurt or a drizzle of sugar-free syrup.
  7. Optional boost: For a thicker, more tender stack, rest the batter 5 minutes before cooking to let the baking powder activate.