High Protein Eggless Pancakes


Have a craving for pancakes but all out of eggs? Have a little eater that is allergic to eggs? These pancakes will please all members of your family. Plus, they have 5 grams of protein per pancake! If you are cooking for kids under two years old, use full-fat dairy like whole milk and full-fat Greek yogurt. If your kids are older and you prefer low-fat dairy, go right ahead. The protein content will be the same! The recipe makes 8 small pancakes, or 6 medium sized pancakes. The leftovers are great for snacks as a bread substitute. For example, spread nut butter on a pancake and sprinkle blueberries or raisins on top!

Ingredients:

  • 1 cup whole milk (plus extra if needed to get desired consistency)

  • ½ cup whole fat Greek yogurt

  • 2 T melted butter (plus extra for pan)

  • 1 T ground flax seed

  • 1 cup whole wheat flour

  • 1 T baking powder

Optional Ingredients:

  • 1 tsp vanilla extract

  • Fresh fruit (ex: blueberries, slices banana, sliced strawberries)

  • 1 tsp cinnamon

Directions:

  1. Mix all wet ingredients together in a medium size bowl, then add in dry ingredients.

  2. Mix all ingredients with a whisk. Add additional tablespoons of milk, if need, to reach a desired consistency that is easy to pour but not too thin.

  3. Melt a tablespoon of butter on a non-stick pan over medium heat. Portion out the pancakes, about 2-4 per pan.

  4. Wait until pancakes begin to form bubbles, then flip the pancakes. Allow the pancakes to cook for an additional 2 minutes or so. Check for doneness.

  5. Let the pan cool between batches to avoid burning pancakes.

  6. Refrigerate left over pancakes and re-heat them in the toaster.

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