Description
Were you ever looking for a protein pancake recipe that’s easier than…well…pancakes? German Pancake with Protein is it! It comes together in a blender within minutes and gets baked in the oven, puffing up to an impressive height and tasting just incredible with crispy edges and soft, spongy middle. If there are pancakes in heaven, I’m reasonably sure this is the one. And did I mention it has added protein?
Ingredients
- 3 eggs (large)
- 1/2 cup all-purpose flour
- 1/4 cup protein powder (I used MyProtein Whey)
- 3/4 cup oat milk (alternatively use full fat milk or any other full fat plant based milk)
- 1/4 tsp kosher salt
- 1 tbsp olive oil (or a few sprays)
- 2 tbsp butter (unsalted)
Optional Toppings:
- 1 tsp icing sugar
- Mixed fruit such as blueberries (raspberries, banana, kiwi, strawberries)
- Maple syrup
Instructions
- Start by setting your oven rack to the middle of your oven, add your cast iron pan and pre-heat your oven to 450°F/225°C.
- Meanwhile either in a blender or a bowl using a whisk, mix all your ingredients except the butter and, if using, olive oil, until you have a smooth batter. Don’t overmix. Let it rest for a while until your oven and pan are hot.
- Using Oven gloves, take out your cast iron pan and set it onto the hob at medium/high temperature, spray with a little olive oil, ideally at your pans hot spots. Mine are mostly in the middle. Then melt the butter. Pour in your batter and transfer back into the oven.
- Bake for about 18 minutes, turning the pan once about halfway through, so you get even browning and rise on all sides. It should be golden brown and puffed up when ready.
- Take out of the oven, transfer to a serving platter and top with anything your pancake loving heart desires. I particularly love it with fresh fruits and icing sugar. But of course extra butter and maple syrup can’t go wrong either. Or can I interest you in one of my all-time favourite pancake toppings: Nutella, bananas and advocaat? So, so good! Who needs dessert when you can have breakfast like this?
Notes
You could mix the pancake batter in the evening, keep it in the fridge overnight and just pour it into the hot pan in the morning.
The ready baked pancake is best eaten fresh, but I have often re-heated half of it in the microwave the next morning, as it’s a rather large portion to eat alone. Keep it covered with clingfilm in the fridge, so it doesn’t dry out if you choose to do the same.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: German
Nutrition
- Calories: 476
- Sugar: 9
- Sodium: 538
- Fat: 27
- Saturated Fat: 11
- Carbohydrates: 36
- Fiber: 2
- Protein: 24
- Cholesterol: 298
