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FOR THE DRY MIX. In a blender or food processor, pulse oats until they form a flour. Add in remaining ingredients and continue to pulse until blended. Store in an airtight container, refrigerated, for 3-4 months.
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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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1. Add the oats, protein pancakes and baking powder to a food processor or high powered blender. 2. Blend until the oats are flour consistency, then transfer to a mixing bowl. 3. Stir in the yogurt, eggs, vanilla and 1/4 cup water. 4. Add more water a little at a time until you get pancake batter consistency.
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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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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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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. 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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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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Using a 1.5-tablespoon cookie scoop, pour six to eight mounds of the batter into the griddle (or use a large 12-inch nonstick skillet and cook three or four pancakes at a time). Cook the pancakes over medium heat until they bubble on top, one minute or even less. Flip and cook them for just a few more seconds.
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1. Increase the Amount of Liquid. As mentioned, adding protein powder to a pancake mix can change the pancakes' texture. Since protein powder absorbs more water, it can leave you with dry pancakes. To avoid this, add an additional one or two tablespoons of water or milk for every scoop of protein powder.
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For the pancakes: For one serving, whisk together 1 cup of dry mix with the milk and egg until just combined. Heat butter or oil in a large pan on medium heat. Pour a scoop of the batter into the hot pan. Cook for 2-3 minutes or until little bubbles start to form. Flip and cook for 2 minutes on the other side. Serve with fruit, chocolate chips.
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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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These contain right around 22 grams of protein per serving (3-4 pancakes). This will likely change though based on what protein powder you choose to use.-You can use a mix of white whole wheat flour and all-purpose flour if you don't care about keeping these 100% whole grain. If you use all all-purpose, you will likely need less liquid.
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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. Pour a ladle of the batter on a skillet, preheated to 320°F (160°C).
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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.
