Snickerdoodle Protein Pancakes

Name: Snickerdoodle Protein Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey or plant protein powder; 6 large Egg whites; ½ cup (~50g) Oat flour; 2 tsp (divided) Cinnamon; 1–2 tbsp (for cinnamon-sugar topping) Sugar-free sweetener (granular); 1 tsp Baking powder; ¼–⅓ cup Unsweetened almond milk; pinch Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteinsnickerdoodlecinnamonSugarcookieInspiredsweetbreakfast

Nutrition (per serving)

460Calories

52 gProtein

38 gCarbs

14 gFat

6 gSugar

400 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey or plant protein powder
6 large Egg whites
½ cup (~50g) Oat flour
2 tsp (divided) Cinnamon
1–2 tbsp (for cinnamon-sugar topping) Sugar-free sweetener (granular)
1 tsp Baking powder
¼–⅓ cup Unsweetened almond milk
pinch Salt

Method

In a bowl, mix protein powder, oat flour, baking powder, 1 tsp cinnamon, and salt.
Add egg whites and almond milk. Whisk until smooth.
In a small bowl, mix remaining 1 tsp cinnamon with sugar-free granular sweetener for topping.
Let batter rest 5 minutes.
Heat non-stick pan over medium-low. Lightly grease.
Pour ¼ cup batter per pancake. Immediately sprinkle a little cinnamon-sugar mixture on top.
Cook 2–3 minutes until bubbles appear and edges set.
Flip and cook 1–2 minutes more until golden and cinnamon-sugar is toasted.
Serve with extra cinnamon-sugar dusting or sugar-free syrup.