DIY Protein Pancake Mix
DIY Protein Pancake Mix
Fluffy, protein-packed pancakes made easy with a make-ahead mix—perfect for busy mornings.
Ingredients (Mix)
- 1 cup oat flour
- 1 cup whey protein powder (about 3 level 30 g scoops; plain or vanilla)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- Pinch of fine sea salt
To Cook Each Serving
- ½ cup pancake mix
- 1 large egg
- ¼ cup milk (plus 1–2 tbsp as needed)
- Optional add-ins: 1 tbsp mini chocolate chips, blueberries, or chopped nuts
Directions
- Make the mix. Whisk oat flour, whey, baking powder, cinnamon, and salt in a bowl until evenly combined. Transfer to an airtight jar.
- Make the batter. For each serving, whisk ½ cup mix with 1 egg and ¼ cup milk until just combined. Batter should be thick and scoopable—add a splash more milk if needed. Rest 5 minutes to hydrate oats.
- Cook. Heat a lightly greased skillet over medium heat. Scoop ~¼ cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set; flip and cook 1–2 minutes until golden.
- Serve. Enjoy warm with fruit, nut butter, or maple syrup.
Waffles: For one 7–8" waffle, use the same batter and add 1 tsp neutral oil; cook per your iron’s instructions.
Tips & Variations
- Plant-based: Swap whey for a fine plant protein; start with 2–3 extra tbsp milk if batter feels thick.
- Banana pancakes: Mash ½ small banana into the batter and reduce milk slightly.
- Extra fluffy: Separate the egg, whisk the white to soft peaks, and fold in.
- Make-ahead: Stir dry mix with 1 tsp vanilla sugar for a subtly sweet base (great for kiddo add-ins).
Keep the jar tightly sealed at cool room temp up to 1 month. Always use a dry scoop.