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!
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
1 tsp vanilla extract
Fresh fruit (ex: blueberries, slices banana, sliced strawberries)
1 tsp cinnamon
Mix all wet ingredients together in a medium size bowl, then add in dry ingredients.
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.
Melt a tablespoon of butter on a non-stick pan over medium heat. Portion out the pancakes, about 2-4 per pan.
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.
Let the pan cool between batches to avoid burning pancakes.
Refrigerate left over pancakes and re-heat them in the toaster.