Talk about two birds, one stone! Be a pancake hero, and up the protein by beating No Yolking™ – 100 % Egg White Protein Powder until stiff, then folding it into gluten-free pancake batter. This will make them super fluffy and up the protein to keep everyone fueled. The added protein will also help to even out blood sugar levels from the carbs and sugars, so go ahead, add a drizzle of maple syrup to that stack!
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: about 16 pancakes
1/4 cup (60 mL) Muskoka Mornings® No Yolking™ – 100 % Egg White Protein Powder
2 cups (500 mL) gluten free pancake batter (homemade or store-bought)
2 tbsp (30 mL) coconut oil or organic butter, melted
Nut or seed butter, such as peanut, almond, sunflower etc.
Canadian maple syrup or local honey
- Beat egg white powder, using a hand blender or stand mixer, on high speed with 1/4 cup (60 mL) water for 2 to 3 minutes or until whites hold a stiff peak. Stir one-third of the whites into the prepared pancake batter until well combined. Gently fold remaining whites into batter until only a few streaks remain.
- Heat a flat griddle or non-stick skillet over medium heat; brush with some melted oil. Pour 1/4 cup (60 mL) portions of batter into rounds on the griddle. Cook for 2 to 3 minutes or until small bubbles begin to form and pop on the surface. Flip and cook for an additional 1 to 2 minutes or until golden brown.
- Hold cooked pancakes in a low, warm oven until ready to serve. Garnish with an assortment of your favourite toppings before serving.
Tip: Cooked pancakes can be stacked between sheets of wax paper and stored in an airtight container. Store in the fridge for up to 3 days or the freezer for up to 1 month. Reheat gently in the toasted before serving.
Serve with one of our Hot Beverages, such as our No Yolkings™ Protein Matcha Latte.