IHOP Protein Pancakes Recipe
Protein pancakes don’t have to taste like cardboard, and this IHOP-inspired version proves it.Using a mix of oat flour and whey protein keeps them from turning dense while still packing in plenty of protein.I always separate the eggs and whip the whites before folding them into the batter. A little mashed banana or Greek yogurt helps keep them moist without making them too heavy.Cooking them in a lightly oiled pan instead of butter keeps the edges from getting greasy while still allowing a golden-brown crust.
Ingredients
- 1 cup Pancake Mix Protein-based
- 1 cup Milk
- 1 Egg
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
- 1 cup Strawberries sliced
- 1 cup Bananas sliced
Instructions
- In a large bowl, combine the pancake mix and milk until smooth.
- Make sure there are no lumps for an even texture.
- Crack the egg into the mixture.
- Add sugar and vanilla extract.
- Mix thoroughly.
- Heat a non-stick pan on medium heat.
- Grease lightly with butter or cooking spray.
- Ladle 1/4 cup of batter onto the hot pan for each pancake.
- Sprinkle banana slices onto the batter.
- Cook until bubbles form on the surface, then flip.
- Cook on the other side until golden brown.
- Repeat with remaining batter.
- Serve pancakes warm, topped with strawberry slices.
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