Best Protein Pancakes?

[Saintzfan]

I've been noticing there's a lot of a people making protein pancakes, and I was wondering, what your guys' favorite recipe for them? There's so many different variations, I don't even know what to begin trying. I have all the ingredients you'll probably require in your recipes.

[1JFS3]

I've been noticing there's a lot of a people making protein pancakes, and I was wondering, what your guys' favorite recipe for them? There's so many different variations, I don't even know what to begin trying. I have all the ingredients you'll probably require in your recipes.

See the Myofusion review in my signature. I think the recipe is in there for Donuts but it is the same recipe I use for pancakes. They are excellent and very macro friendly!

[DieHards77]

Personally I just wing it. I put in as much water/protein/whole wheat pancake mix to meat my macros and get a good somewhat liquidy consistency and then cook them up.

[iwanagetbig]

Good, fluffy, protein pancakes.

-1/2cup oats(blended to powder)
-1 apple(chopped)
-2 eggs(or 1 egg, 1 egg white)
-1tsp cinnamon
-dash of vanilla
-1/2 scoop of protein

Blend all then pour batter on pan, and make it like a normal pancake. you don't need any syrup for these either imo

**the key is limiting the protein powder. too much protein powder will make the pancake all rubbery and make it taste like shyt lol. In the recipe i just posted, i tasted 0 protein(mine tastes horrible lol)

[chevro1et]

100g Bob's Red Mill pancake mix
1 egg
1 scoop vanilla protein
~100ml milk (start with a little, add as needed to achieve proper consistency)
39p/86c/10.5f
**Walden Farms 0cal pancake syrup ftw

[1JFS3]

**Walden Farms 0cal pancake syrup ftw

This a lot.

[Saintzfan]

Yeah it sounds like people either put cottage cheese or oats in theirs. Which is better? I was thinking a recipe of:
1/2 cup egg beaters
1/2 cup oats
1/2 cottage cheese
1/2 tsp baking powder
1/2 tsp vanilla extract
2 tsp cinnamon

[1JFS3]

Yeah it sounds like people either put cottage cheese or oats in theirs. Which is better? I was thinking a recipe of:
1/2 cup egg beaters
1/2 cup oats
1/2 cottage cheese
1/2 tsp baking powder
1/2 tsp vanilla extract
2 tsp cinnamon

You gonna put protein powder in there? lol

[Saintzfan]

You gonnna put Protein in there? lol

Top it off with protein+cocoa powder with water as a topping

[1JFS3]

Top it off with protein+cocoa powder with water as a topping

I'm not so sure how CC, egg whites, and oats will do for a batter consistency. It sounds a lot like my pancakes but without the protein powder and mine comes out perfect so I think yours will be far too liquidy. Cinnamon and baking powder won't do much binding or absorbing.

[iwanagetbig]

Yeah it sounds like people either put cottage cheese or oats in theirs. Which is better? I was thinking a recipe of:
1/2 cup egg beaters
1/2 cup oats
1/2 cottage cheese
1/2 tsp baking powder
1/2 tsp vanilla extract
2 tsp cinnamon

you need both, the oats as your flour like substance, and cottage cheese as moisturizer/binder.

you can use these instead of cottage cheese too:
-apple or MAYBE a banana?
-greek yogurt
dont know any others

[Saintzfan]

I'm not so sure how CC, egg whites, and oats will do for a batter consistency. It sounds a lot like my pancakes but without the protein powder and mine comes out perfect so I think yours will be far too liquidy. Cinnamon and baking powder won't do much binding or absorbing.

Sounds like a good point, how much powder do you recommend so it doesn't get rubbery? And should I take something out so there aren't too many ingredients?

[1JFS3]

Sounds like a good point, how much powder do you recommend so it doesn't get rubbery? And should I take something out so there aren't too many ingredients?

I don't think it has to do with the amount of protein, I think it has to do with the company/type. Isolates are always rubbery and tough, as well as Optimum Nutrition. I've use two scoops of Phase8, Giant, MTS, Dymatize Elite XT and Myofusion in recipes and they always come out smooth and creamy--never rubbery. I think the CC does a good enough job of making the dough moist, preventing rubber.

[Saintzfan]

I don't think it has to do with the amount of protein, I think it has to do with the company/type. Isolates are always rubbery and tough, as well as Optimum Nutrition. I've use two scoops of Phase8, Giant, MTS, Dymatize Elite XT and Myofusion in recipes and they always come out smooth and creamy--never rubbery. I think the CC does a good enough job of making the dough moist, preventing rubber.

That blows because I only have OP right now haha

[1JFS3]

That blows because I only have OP right now haha

hahaha everytime I've used ON they've been baddd, really tough and dry. If you use pasteurized, cartoned egg whites then I recommend using no more than one full scoop of protein and undercook them a bit. It won't hurt you at all and it will leave them kind of mushy on the inside which will eliminate dryness. I do this all the time and it makes them realllly fuggin good.

[Saintzfan]

hahaha everytime I've used ON they've been baddd, really tough and dry. If you use pasteurized, cartoned egg whites then I recommend using no more than one full scoop of protein and undercook them a bit. It won't hurt you at all and it will leave them kind of mushy on the inside which will eliminate dryness. I do this all the time and it makes them realllly fuggin good.

Okay I'll do that, thanks man

[1JFS3]

Okay I'll do that, thanks man

no problem bro

[MulattoRance]

This is my all-time favorite recipe, accompanied with a couple personal photos (peanut butter and various Walden Farms condiments added):

2 eggs
1 cup (226g) Fat-Free Cottage Cheese
1 cup Old-Fashioned Oats (80g)
60g Banana
2 tablespoons of Splenda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder

I use a blender.