Equipment
Ingredients
Dry Ingredients
- 60 g vanilla whey protein powder
- 50 g certified gluten-free oat flour
- 5 g baking powder
- 1 g kosher salt
Wet Ingredients
- 90 g liquid egg whites, room temperature
- 120 ml unsweetened almond milk, room temperature
- 5 ml vanilla extract
Cooking and Serving
- 5 g coconut oil
Nutrition (per serving)
Method
Measure the whey protein powder, oat flour, baking powder, and salt into the medium mixing bowl. Whisk briefly to distribute the leavening agent evenly.
In the small mixing bowl, vigorously whisk the liquid egg whites, almond milk, and vanilla extract until completely uniform and slightly frothy.
Pour the wet mixture into the dry ingredients. Gently fold with a silicone spatula just until no dry pockets remain. Do not overmix, as overworking whey protein will yield a rubbery pancake.
Set the batter aside to rest at room temperature for 5 minutes. This allows the oat flour to properly hydrate and thicken the batter.
Preheat a non-stick skillet over medium-low heat to approximately 175°C/350°F. Add the coconut oil and wipe out the excess with a paper towel to leave a very thin, even film.
Pour 60ml portions of batter onto the preheated skillet. Cook undisturbed for 2 to 3 minutes.
Carefully slide a spatula under each pancake and flip. Cook the second side for 1 to 2 minutes until fully cooked through.
Transfer the cooked pancakes to a plate. Serve warm, stacked high, topped with fresh berries and sugar-free syrup if desired.
Chef's Notes
- Whey protein isolate produces a much fluffier, lighter pancake than whey concentrate. If substituting a plant-based protein powder, you may need an additional 30ml of almond milk as plant proteins absorb more liquid.
- Resting the batter is a non-negotiable step. Oat flour lacks gluten, so it relies heavily on absorbing liquid over time to provide structure to the pancake.
- Because whey protein lacks the structural carbohydrates of standard flour, keeping the heat slightly lower than you would for traditional pancakes prevents the delicate protein chains from scorching.
- For the ultimate meal prep, make a triple batch on a Sunday. Once completely cooled, freeze them flat on a baking sheet, then transfer to a bag. They pop straight into a toaster like frozen waffles.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Separate cooled pancakes with parchment paper before freezing in a sealed bag.
Reheating: Reheat directly from frozen in a toaster on a medium setting until warm and slightly crisp.
