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Candy Cane Protein Pancakes

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteincandyCanepeppermintholidayfestivechristmasBreakfast
Candy Cane Protein Pancakes

Nutrition (per serving)

460Calories
52 gProtein
40 gCarbs
14 gFat
6 gSugar
390 mgSalt

Ingredients

  • 2 scoops (~60g) Vanilla whey protein powder
  • 6 large Egg whites
  • ½ cup (~50g) Oat flour
  • 2 tbsp Sugar-free peppermint candy (crushed)
  • ½ tsp Peppermint extract
  • 1 tsp Baking powder
  • ¼–⅓ cup Unsweetened almond milk
  • few drops (optional for swirl) Red food coloring (natural)
  • pinch Salt

Method

  1. In a bowl, whisk together protein powder, oat flour, baking powder, and salt.
  2. Add egg whites, peppermint extract, and almond milk. Mix until smooth.
  3. If using red food coloring, divide batter in half and tint one portion lightly red. Alternate spoonfuls of white and red batter for swirl effect.
  4. Gently fold in crushed peppermint candy.
  5. Let batter rest 5 minutes.
  6. Heat non-stick pan over medium-low. Lightly grease.
  7. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles appear and edges set.
  8. Flip and cook 1–2 minutes more until golden.
  9. Serve with sugar-free peppermint syrup or extra crushed candy cane on top.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.