Regular pancakes are high carb plus add to it all the sugar from maple syrup and they can easily wreak havoc on your blood sugar. Not only are these pancakes super fluffy, but they help keep your blood sugar regulated with some added pea protein powder and substituting out some of the all-purpose flour with whole grain oat flour. Plus there is no added sugar within the pancake!
3/4 cup all purpose flour
1/4 cup oat flour
2 scoops Original or Vanilla Pea Protein
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
2 tablespoons white vinegar
2 tbsp butter, melted
cooking spray or butter
In a medium bowl, combine milk with vinegar and set aside for 5 minutes to "sour".
In a small bowl, combine all the dry ingredients and mix with a whisk.
Whisk egg and melted butter into the soured milk.
Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Don't overmix
Heat a griddle to 325 degrees F, coat with cooking spray or butter.
Pour 1/4 cupfuls of batter onto the griddle and flip with a spatula when bubbling around the edges. Cook until golden brown on the other side.
Serve with your choice toppings like fruit, nut butters and/or a splash of maple syrup.
Can substitute egg for 3 egg whites
- Serving Size
- 1 of 8 pancakes
- per serving
- 7 grams
- 12 grams
- 4.6 grams
- 0.5 grams