Fluffy Protein Pancakes

Protein pancakes have a reputation for being dry and rubbery. These are not. Keeping some flour in the batter and cooking them a little lower than usual is what makes the difference.

The vanilla in Kultra means the batter already tastes like a proper pancake, no extra sugar needed.

Makes 6 to 8 small pancakes · 15 minutes · About 42g protein per batch

What you need

• 2 scoops (33g) Kultra Goat Whey Protein, Vanilla
• 60g plain flour (or oat flour)
• 1 tsp baking powder
• A pinch of salt
• 1 large egg
• 120ml milk
• Blueberries and maple syrup, to serve

How to make it

1. In a bowl, mix the Kultra, flour, baking powder and salt.
2. Whisk in the egg and milk until you have a thick, smooth batter. Leave it to rest for 5 minutes.
3. Heat a lightly oiled non-stick pan over a medium-low heat.
4. Add about 2 tablespoons of batter per pancake. Cook for 2 minutes, until bubbles appear on top, then flip and cook for 1 more minute.
5. Stack, then top with blueberries and a little maple syrup.

Tips

• Cook lower than you would normal pancakes. Protein browns faster, so a medium-low heat keeps them golden, not dark.
• If the batter is too thick to pour, add milk a tablespoon at a time.
• Leftovers reheat well in a toaster.

Protein figure is approximate: 26g from the Kultra, about 6g from the egg, about 6g from the flour and about 4g from the milk.

Shop Kultra Goat Whey Protein, Vanilla