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Protein Pancakes

Protein Pancakes

Protein Pancakes
Yields 1 serving


1 Tbsp. SHILOH FARMS Psyllium Husks
1 Tbsp. SHILOH FARMS Almond Flour
2 tsp. SHILOH FARMS Organic Maple Sugar
1 tsp. baking soda
 tsp. SHILOH FARMS Himalayan Pink Salt
1 scoop (30g) vanilla whey protein powder (can substitute with plant-based protein powder of choice)
2 large eggs
¼ C. almond milk (or milk of choice)
1 tsp. vanilla
1 Tbsp. liquid coconut oil


1. Combine dry ingredients (through protein powder) in large bowl; set aside
2. In separate bowl, whisk together eggs, milk, vanilla, and coconut oil
3. Add wet ingredients to dry and mix thoroughly; add more milk to thin batter as required to achieve desired consistency
4. Drop batter by ¼ cupfuls onto a heated, greased griddle; cook 2-3 minutes, or until bottoms are golden and small bubbles start to form on top; flip and cook an additional 2-3 minutes on other side until browned
5. Top with fresh fruit, yogurt, or maple syrup and enjoy; makes approximately 3 6" pancakes

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