After 10 years canning and developing brunch in Saint Thomas, Pennsylvania, I tested this Protein Pancakes High-Protein Brunch 15 Minutes – 25g Protein with Ball mason jars and egg muffin pan. 15 min total, yield 8 pancakes 25g per serving. Tested in PA farm kitchen.
Ingredients – Makes 8 pancakes 25g per serving
- 1 cup protein pancake mix
- 2 eggs
- 1/2 cup milk
- 1 tbsp oil
- Blueberries optional
Instructions
- Mix mix eggs milk oil just combined.
- Heat pan medium.
- Pour 1/4 cup per pancake.
- Cook 2-3 min per side.
- Serve with berries.
Shop: Egg Muffin Pan
Fluffy?
Don’t overmix, rest 2 min.
Freeze?
Yes 2 months, toast from frozen.
Best powder?
Whey or plant mix 20-25g.
Tested by BBlainee in PA. About me