High Protein Pancake Tacos
Made with just a few simple ingredients, these high-protein pancake tacos are easy to make and can be stuffed with your favorite fruit and fixings. These fluffy pancakes are ready quickly and each serving (3 tacos) has over 21 grams of protein. So grab your favorite whey protein and mix in blueberries, chocolate chips, or whatever else you love!
Servings: 12 pancakes
Ingredients
- Pancake Taco Fillings: sliced fruit, nut butter, whipped cream, vanilla Greek yogurt see notes for filling ideas
- 1 cup all-purpose flour
- ½ cup vanilla whey protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 2 large eggs
Instructions
- Pancake Fillings: Prepare any pancake fillings first, placing sliced fruit out on the table in bowls. Once the pancakes are cooked, you'll want to have everything ready to eat!
- Mix: In a large bowl, mix 1 cup all-purpose flour, ½ cup vanilla whey protein powder, 1 tsp baking powder, 1 tsp baking soda, and ¼ tsp salt. In a separate bowl, whisk together 1 cup milk and 2 large eggs. Pour milk mixture into flour mixture and stir just until combined.
- Cook: Heat a large nonstick skillet over medium heat. Working in batches, pour ¼ cup portions of batter onto the skillet. Flip once bubbles form on top, cooking until both sides are golden brown.
- Shape: While pancake is still very warm, gently shape it into a taco (if pancakes crack when you fold them, cover them in a damp paper towel while you finish cooking them to help steam them, making them more pliable).Stuff with your favorite fillings and enjoy!
Video
Notes
Flavor Ideas:
Strawberries with vanilla Greek yogurt and sliced almonds
Blueberries with whipped cream and lemon zest
Sliced bananas with almond butter and cinnamon Can the protein powder replace all of the flour? Some protein pancakes use only protein powder instead of flour. But, I found that adding a little bit of flour helps make them fluffy and provides some carbohydrates to keep you energized. With all the protein powder, the pancakes can otherwise become gummy. Storage: These pancakes can be stored in the fridge in an airtight container for up to 5 days. Or, they can be frozen for up to 6 months. To reheat them, pop them in the microwave, in the oven, or put them on a skillet to warm them up.
Blueberries with whipped cream and lemon zest
Sliced bananas with almond butter and cinnamon Can the protein powder replace all of the flour? Some protein pancakes use only protein powder instead of flour. But, I found that adding a little bit of flour helps make them fluffy and provides some carbohydrates to keep you energized. With all the protein powder, the pancakes can otherwise become gummy. Storage: These pancakes can be stored in the fridge in an airtight container for up to 5 days. Or, they can be frozen for up to 6 months. To reheat them, pop them in the microwave, in the oven, or put them on a skillet to warm them up.
Nutrition
Serving: 1taco (without fillings) | Calories: 85kcal | Carbohydrates: 10.9g | Protein: 7g | Fat: 1.7g | Saturated Fat: 0.7g | Cholesterol: 43mg | Sodium: 203mg | Potassium: 329mg | Fiber: 0.7g | Sugar: 1.8g | Calcium: 80mg | Iron: 1mg
