Equipment
Ingredients
Dry Ingredients
- 120 g self-raising flour
- 30 g vanilla whey protein powder
- 1 g kosher salt
Wet Ingredients
- 2 count large eggs, room temperature
- 180 ml whole milk, room temperature
- 5 ml vanilla extract
Cooking and Serving
- 15 g unsalted butter, melted
Nutrition (per serving)
Method
Whisk together the self-raising flour, whey protein powder, and salt in a medium mixing bowl until well combined.
In a separate bowl, whisk the whole eggs, milk, and vanilla extract until the eggs are fully incorporated and the mixture is frothy.
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined. A few small lumps are perfectly fine.
Let the batter rest for 5 minutes. This allows the flour to hydrate and the leavening in the self-raising flour to activate.
Heat a non-stick skillet over medium-low heat and lightly grease with butter. Pour about 60ml of batter for each pancake.
Flip the pancakes and cook for another 1-2 minutes until golden brown on the bottom and cooked through.
Chef's Notes
- By using self-raising flour and whole eggs, you get the structure and richness of a classic pancake while the whey protein adds a subtle vanilla sweetness and improved macros.
- Self-raising flour contains both baking powder and a touch of salt, which helps these rise significantly more than the original oat-based version.
- If the batter feels too thick, add an extra tablespoon of milk. Different protein powders can absorb liquid differently.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment between layers.
Freezer: 2 months — Flash freeze on a tray before bagging.
Reheating: Reheat in a toaster or microwave for 30 seconds until warm.
