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Hi everyone! So, school is back it session and we are easing into fall, right? But how do you get those little ones to eat a good breakfast before school? Well, there have been a few recipes that I have detailed this month that you can even make ahead of time or freeze. But this is how to make protein pancakes step by step. This is also a recipe that can be frozen and heated up in the air fryer like by French toast sticks
Let’s Break It Down
Dairy Free Protein Pancakes Step By Step
Step 1
Combine all the dry ingredients in a large bowl.
Step 2
Add all the dry ingredients all at once.
Step 3
Add the buttermilk and stir to combine until it resembles pancake batter.
Step 4
Preheat the oven to 350• and using a cookie scoop add one scoop of pancake batter to each cupcake cavity of a jumbo muffin tin lined with liners.
Step 5
When the muffin/pancakes come out of the oven, flatten them down with you hand while still hot.
Step 6
Let them cool and then cut the in half to make the flatter.
Is Honey Better Than Maple Syrup?
So I have a confession. I really don’t like maple syrup. But I love honey. But is honey actually better than maple syrup? Health wise, I would say the answer is absolutely yes.
So what is organic honey? Honey is a product that is made by bees and nothing else is added. It also has a low glycemic index making it great for weight loss. It can also relieve coughs, boost energy, improve memory and help the health of your skin and nails as well.
On the flip side you have pure maple syrup which is also a pure substance that comes from maple trees. But that isn’t what people usually have on pancakes. They usually have pancake syrup which is just corn syrup and sugar which in my opinion. is way too sweet. And not very good for you at all.
FAQ
Cooking Dairy Free Protein Pancakes From Frozen In The Air Fryer
These pancakes are incredibly easy to freeze. Just pop them in a freezer bag and in the freezer they go. And then to cook you can pop them in a 375• air fryer or 350• oven for 10 minutes.
How To Make Pancakes Fluffier
When figuring out how to make pancakes fluffier, you have to consider what you are using to incorporate air. That can come from a few different ingredients.
Baking Powder
Does pancakes need baking powder? The answer is yes. If you want them to be fluffy that is.
You can make them without it. Just add some whipped egg white to your pancake batter.
Baking powder when combined with liquid and then exposed to heat will give off gas, causing your pancakes to rise and become fluffy.
Buttermilk in Pancakes
Another way to make your pancakes fluffier is using buttermilk. Buttermilk is milk that has a small amount of acid incorporated in, this again giving off gas and making your pancakes soft and fluffy.
How To Make Pancakes Without Eggs
In pancakes, much like any other baked good, eggs are a binder. If you want to make pancakes without eggs, you can use one of the following ingredients:
- applesauce
- buttermilk
- banana
- almond milk
- 1 Tbsp of Flax Seeds with 3 TBSP of water
- silken tofu
- yogurt
What Kind Of Sugar Should I Put in My Pancake Recipe
When it comes to sugar, you can use so many types. You can just do the typical granulated sugar or you can use brown sugar for a deeper and richer flavor. Also, for a low calorie option, you can try ethritol or a date. Just do not use Stevia because it makes the recipe grainy.
Other Varieties And Flavors Of This Recipe
The great thing about this recipe is that it’s so easy to make different flavors. Just add extra ingredients for the different flavors and take out the PB2.
Banana Protein Pancakes
For Banana protein pancakes, just take out the pb2 and replace it with another cup of buisquick. Then add a slice of banana to the top of the batter in the muffin tin cavity. Or you can add an overripe banana to the dry ingredients.
Lemon Pancakes
To make lemon pancakes just replace the 3/4 cup of PB2 with 1 cup of buisquik and 1 Cup of lemon juice.
Chocolate Chip Pancakes
Chocolate chip pancakes are the easiest to make because all you have to do is combine some chocolate chips with some flour so that they don’t sink to the bottom of the batter and the just add them in.
Mochi Pancakes
Mochi pancakes are ones that are a little bit chewier than other pancakes and all you have to achieve that with this recipe is replace the PB2 with 1 cup up rice flour.
Low Calorie Pancakes
One of the main focuses of this recipe was health. That’s why this is dairy free and used PB2 instead of regular peanut butter. Also there is a little but of protein powder. But to save on calories you could use all purpose flour instead of the buisquik and omit the protein powder. And then for the milk, you can use almond milk.
Protein Pancake
To bulk these pancakes up a tad, I used protein powder but that isn’t the only way to make a protein pancake. Here are some things that can be used to make a protein pancake.
- Greek Yogurt – This is a dairy product so if you are going on dairy, you can use vegan greek yogurt but it won’t have the same protein content.
- Whey Protein Powder – Whey protein is also a milk product so not non dairy. Whey protein powder is my personal favorate.
- Cottage Cheese – Cottage Cheese would be delicious ontop of your pancake, not necessarily in it.
- Nut Butter – Almond butter, peanut butter, cashew butter, etc. are all great sources of protein.
- PB2 – PB2 is just peanut butter without all the oil so it is less fattening.
If there are any question, please let me know but and that’s pretty much it! That’s how to make a very easy homemade French toast sticks recipe to cook in the air fryer for a quick breakfast. Thank you so much for joining me and make sure to come back next Saturday for another cozy easing into fall recipe. Leave me a comment for any questions that you might have or any suggestions for any other recipes that you would like to see next. I can even do another back to school recipe if you like. Follow me on Facebook, Instagram, pinterest, twitter and snapchat to see what I’m up to next. Remember, don’t be afraid to “bake” a mess. And I’ll see you next time.
Baked Mini Buttermilk Protein Pancakes
Baked pancakes that are cupcake width
Ingredients
- 2 Tbsp's of Crisco
- 1 Cup of Buisquick
- 1 Cup of Buttermilk
- 2 Eggs
- 1 tsp of Baking Soda
- 1 Tsp of Baking Powder
- 1/2 Cup of Sugar
- 3/4 of a Cup of PB2
- 1 Scoop of Vegan Protein Powder
- 1/2 tsp of Salt
Instructions
- Prepare a jumbo cupcake tin buy adding a cupcake liner to each cavity.
- Whisk the sugar and the crisco until light and fluffy.
- Add the eggs and whisk to combine.
- Sift in the dry ingredients all at once. Beat to combine.
- Add in the buttermilk all at one and beat until combined.
- Using a cupcake scoop, Add 1 scoop to each cupcake liner. Then stack another cupcake liner insider and repeat the process until all the batter is gone.
- Bake at 350• for 20 minutes.
- While still warm, flatten down the pancakes with your palm. Let cool
- With a serrated knife, cut each pancake in half to make it flatter.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.