Kenyan-Inspired Protein Pancakes
15min
15min
1
333
Chef's Note
For authentic Kenyan flavor, try adding a pinch of cloves or ginger to the batter. To keep the pancakes light and fluffy, be careful not to overmix the batter - a few small lumps are perfectly fine. The corn adds a delightful sweetness and texture that complements the protein-rich base.
Tags
Ingredients
1 scoop (30g) protein powder (unflavored or vanilla)
3 large egg whites
1 large whole egg
1/4 cup corn kernels (fresh or frozen, thawed)
1/4 cup oat flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/2 teaspoon vanilla extract
2 tablespoons Greek yogurt (0% fat)
1 spray cooking spray
1 tablespoon sugar-free maple syrup (optional)
Instructions
- 1
In a medium bowl, whisk together 3 large egg whites and 1 large whole egg until frothy.
- 2
Add 1 scoop (30g) of protein powder, 1/4 cup oat flour, 1/2 teaspoon baking powder, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom to the bowl. Whisk until just combined (don't overmix).
- 3
Stir in 1/4 cup corn kernels, 1/2 teaspoon vanilla extract, and 2 tablespoons Greek yogurt until evenly distributed throughout the batter.
- 4
Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
- 5
Pour about 1/4 cup of batter for each pancake onto the hot skillet.
- 6
Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- 7
Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- 8
Repeat with remaining batter to make about 3-4 pancakes.
- 9
Serve warm with 1 tablespoon sugar-free maple syrup if desired.
Nutrition Information (per serving)
333
33g
25g
11g
Reviews (0)
No reviews yet
Be the first to review this recipe!