Healthier Protein American Pancakes

I am proud to release my first-ever recipe!

Here is my American pancake recipe intended to be a healthier alternative to the mainstream ones. It comes with whole grain flour, a modest amount of added (vegan) protein, less sugar, and most importantly, a more complex flavor profile! After over 3 years of trial and error, making various changes down the line, I think I’ve finally nailed it down.

If you’re looking for a balanced, satisfying, and not-so-heavy pancake recipe, then this one is perfect for you. So let’s make this, shall we?

Ingredients

Makes ~15 Pancakes

• 2 cups (250g) whole wheat/spelt flour
• 2/5 cup (50g) (vegan) protein powder
• 3/4 tbsp (10g) baking powder
• 1 tsp (6g) baking soda
• Spice blend of choice, see note 2
• 1/2 tsp (3g) salt
• 2 eggs
• 2 tbsp (30ml, 28g) fat of choice, see note 3
• 2.5 tbsp (50g) sweetener of choice, see note 4
• 1 tsp (4g) vanilla extract
• 2 cups + 4/3 tbsp (500mL) buttermilk
• Cooking fat of choice, see note 5

Notes

1. For each category below, the ingredient (combo) in bold is my personal favorite.
2. Spice blend of choice. All 3 combinations below are great:
   • 1 tbsp (8.5g) cinnamon
   • 3/4 tbsp (6g) cinnamon + 1/2 tsp (1g) nutmeg
   • 1/2 tbsp (4g) cinnamon + 1 tsp (2g) gingerbread/pumpkin spice
3. Fat of choice. Choose depending on what flavor suits you!
   • Coconut oil, melted
   • Neutral-flavored oil
   • Unsalted butter, melted
4. Sweetener of choice. I personally prefer maple syrup, but honey works great too!
5. Here are you options:
   • For fried-like surfaces: (about ½ tsp or 2g per pancake)
     • Butter (ideally salted, grass-fed)
     • Any neutral oil
   • For picture-perfect uniform surfaces:
     • Cooking spray

Required Utensils

Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:

• Medium pot, to hold all dry ingredients (and then batter)
• Small pot, to hold all wet ingredients
• Weight scale, to measure ingredients (in grams)
  • Or use measuring cups if handy
• Measuring spoons (at least for teaspoon measurement)
• Whisk, for initial mixing (can use spoon instead, but might take longer)
• Rubber spatula, for final mixing
• Scooping spoon, for accurately pouring batter for cooking (optional)
• Non-stick pan (or flat griddle), to cook the pancakes!
• Flat spatula, for flipping pancakes
• Tray/plate, to hold cooked pancakes!

Instructions

1. In medium pot, whisk all dry ingredients till thoroughly combined. Set side.
2. In small pot, whisk all wet ingredients till thoroughly combined. Set aside.
   NOTE: If using coconut oil/butter, add in just before combining wet & dry ingredients, to avoid solidification before combining.
3. Form a well in center of pot with dry ingredients. Pour wet ingredients into dry. Use rubber spatula, stir in wide circular strokes till just combined; DO NOT over-mix. Small lumps are okay!
4. Let batter rest for 10 to 30 minutes at room temp. More time = fluffier pancakes!
   During this period:
   • Gather toppings you want to use
   • Gather your pan(s), spatula, and tray/plate to hold cooked pancakes
   • Pre-heat your pan(s) at medium heat and have your cooking fat ready
5. Once pan(s) are warm (not hot), add fat to pan center, and add just under ¼ cup (60ml) batter to center. If using toppings (also see note below), add them now, clustered on surface, away from edges.
6. Cook for 2-3 min, until bubbles begin to pop on top and edges are firming up. Flip pancake and cook for another 2-3 min till golden brown. Remove from pan.
7. Repeat steps 5 & 6 with remaining batter. Enjoy!

A note on toppings

Here are the toppings I’ve tested, but feel free to experiment with whatever catches your eye!

• Berries:
  • Blueberries (my favorite)
  • Blackberries
  • Raspberries
  • Sliced strawberries (not recommended; they lose much of their mass & flavor during cooking)
• Chocolate chunks (dark, milk, and white all worked great)

Make sure the topping chunks are not too large (<1 inch, or 2.5 cm in diameter), for the following reasons:

• To make sure the pancakes rise over them before you flip (otherwise they may burn later)
• To reduce the risk of them sticking to the pan after flipping

Serving

To pour on

• Maple syrup
• Honey
• Pancake syrup of choice
• Vanilla glaze/frosting

To spread on

• Chocolate (hazelnut) spread (e.g., Nutella, or a healthier version!)
• Any nut butter (ideally salted): peanut, almond, mixed nut, etc.
• Jam/jelly

To top off

• Berries: sliced strawberries, blueberries, raspberries, etc.
• Sliced banana
• Whipped cream
• Chocolate chips
• Butter
• Cinnamon and/or nutmeg powder

To serve aside

• Bacon
• Fried/scrambled eggs
• Breakfast sausage
• Hash browns

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My favorite topping combo

• Chocolate spread, peanut butter, and slices bananas, topped with maple syrup
  • Can also form a pancake “sandwich” with the above inside, where one pancake has berries, and the other is plain. And top the “sandwich” with maple syrup!

Storage

Packaging of choice

• Ideal for fridge: Plastic/glass air-tight containers
• Ideal for freezer: Wrapping 1-4 pancakes in plastic wrap or aluminum foil, then place in air-tight plastic bag

Shelf life

• Fridge: 5 days
• Freezer: 3-6 months (best quality, assuming temp below 0°F/-18°C)

Got any questions or suggestions? Comment down below!

First posted on March 17, 2024.

Last updated on March 22, 2024.