Easy Protein Pancakes, Lactose-Free!
This recipe comes as an alternate version to my Easy Protein Pancake post for those who may wish to avoid the lactose in the cottage cheese. You could potentially make this recipe totally dairy-free by replacing the whey protein powder with a plant-based protein powder, but the consistency will vary and plant-based protein powders are much lower quality and not as readily absorbed and utilized by the body. If you do choose to go that route, the best tasting plant-based protein powder I have found so far is Vega’s Sport Performance Protein. You can get it here for the best deal.
- 1/3 cup Oat Flour (This is a good gluten free Oat Flour)
- 3/4 scoop vanilla whey protein powder
- 1 egg*
- 1/3 cup + 1 tbsp canned light coconut milk
- 1/4 teaspoon sea salt
- 3/4 – 1 teaspoon ground cinnamon (optional, but recommended!)
- Stevia to taste, about 3 drops (I like SweetLeaf’s liquid stevia)
Optional: 1/4 cup blueberries
*If you wish to avoid eggs, or just don’t have any, you can whish together 1 tablespoon ground flax seed + 3 tablespoons cold water in a small bowl until thickened.
- Heat large frying pan or cast iron skillet over medium-low heat, spraying with non-stick cooking spray (or use butter/coconut oil to grease pan if you prefer).
- In a large bowl, combine oat flour, protein powder, salt and cinnamon (if using). Add flaxseed mixture, coconut milk, and stevia to dry ingredients and whisk well until thoroughly combined. (Or, just throw all ingredients together in a food processor.)
- Pour batter onto heated surface, into 3, 6 inch-sized pancakes. Let cook for about 2-4 minutes until edges are dry and pancake has “set.” If using the “flax egg,” it will take closer to 4 minutes on each side.Flip and cook the other side for another 2-4 minutes.
Total Calories: 330 (without blueberries)