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Blend oats in a blender for a minute until it turns into flour, and then blend again after adding baking powder, protein powder, Greek yogurt, eggs, vanilla extract, coconut oil, and maple syrup. Step 2- cook the pancakes. Heat a nonstick skillet at medium heat, apply oil, or coat it with cooking spray.
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How to make protein pancakes. Blend your oats. Add rolled oats to your blender and blend for 10-15 seconds or so until it is broken down into a flour consistency. Combine your dry ingredients. Add processed oats, protein powder, coconut flour, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
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In a large bowl, stir together protein powder, almond flour, Besti, baking powder, and salt. Whisk in the eggs, almond milk, melted coconut oil, and vanilla. Set aside. Using a stand mixer or hand mixer in a large bowl, beat 2 egg whites on medium speed for 3-5 minutes, until soft peaks form. Set aside.
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Add the egg, coconut oil, vanilla extract, and milk. Stir until just combined; being careful not to overmix. A few lumps are ok. Cook the pancakes. Heat a non-stick skillet over medium heat. Pour batter on the hot skillet and cook the pancake for about 2 minutes. Flip and cook on the other side until golden brown.
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Whisk protein powder, oat flour, egg, baking powder, and 1/4 cup almond milk in a medium-size bowl. Add almond milk two tablespoons at a time until you have a smooth, slightly running pancake batter. Heat a skillet or pancake griddle to medium and add cooking spray to the pan.
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Pour the batter in the center of your pan, and cook until your pancake can flip easily -- about 3-4 minutes. Flip and cook the other side for about 2 minutes. You'll know your pancakes are done when they're golden brown and cooked through. Place on a plate and while you continue cooking the rest of the batter.
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The Instructions. Simply mix together all your ingredients in a mixing bowl, then transfer to a glass jar or sealable container. When ready to make protein pancakes from the protein pancake mix, combine 3/4 cup of the protein pancake mix with 1/4 cup milk or water. If the batter is too thick, slowly add a little extra liquid 1 tablespoon at a.
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Instructions. To make the pancake mix, in a bowl place the protein powder, almond flour, flaxseed meal and baking powder. Mix to combine. Store in a sealable container or a jar in a cool, dry place. To make the pancakes, give the pancake mix a good shake then measure 5 tablespoons and add in the bowl. Add the almond milk and mix to combine.
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Lightly coat the pan with cooking oil. Once the pan is hot, scoop the batter using a 2-ounce cookie scoop. Once the bottom is browned, flip and cook the other side. Avoid overcooking, but note that these pancakes will be a slightly darker color. Once cooked, remove from the pan and repeat for the remaining batter.
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Instructions. Heat skillet to medium heat and spray with butter or coconut oil and let melt. While the skillet is heating up, mix eggs, protein powder, baking powder, and water in a large bowl. Let sit for 5 minutes. Pour batter onto the skillet using a ¼ measuring cup.
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Combine the protein powder and the pancake mix in a bowl. 1 cup of Krusteaz's pancake mix, 1 scoop protein powder. Add in the milk and gently whisk the mixture until it becomes even. The batter should be thick enough to drip from your whisk but still have a few lumps here and there. 1 cup of whole milk.
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Peel the banana and discard skin. Add the banana, cracked eggs and protein powder into a food processer or blender. Secure the lid. Blend until a thick, yet pourable and smooth, batter. If it's too stiff, add a splash of water. If it's too runny, add a sprinkle of protein powder. Add batter into a milk jug.
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Instructions. In a large bowl, sift together oat flour, protein powder, baking powder, salt, sugar, and milk powder. In another bowl, whisk together milk, egg, and oil. Pour wet mixture into bowl with dry ingredients. Stir to combine until there are no longer any dry streaks of oat flour.
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Slowly pour 1/4 cup circles in the pan, pouring into the center of the circle for symmetrical pancakes. Cook for about 2 minutes before checking the edges. If you can see the golden brown ring around the edge, flip and cook for another 1-2 minutes until the pancakes are cooked through. Top with butter, syrup, and your choice of toppings.
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Instructions. In a large bowl, mash bananas. Mix remaining ingredients for pancakes together until just combined. Heat butter in a large frying pan over medium heat. Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter.
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Place a non-stick skillet on the stove over medium heat. Spray with cooking spray or use a little butter or coconut oil and let melt. Mix the eggs, protein powder, and baking powder in a large bowl. Add the sour cream or Greek Yogurt and mix to combine. Using a ¼ cup measure, pour out the batter into the skillet.
