Lemon Cream Pie Protein Pancakes

I hadn’t even planned on making pancakes, but my brother had been asking me to show his girlfriend how I put together some of my recipes. I decided to use this opportunity to experiment. My mom had bought wheat bran a while back and never used it. So, I thought – why not try it out in some pancakes? Well, this is what happened. So, as promised, I am posting the recipe!

Print Recipe

Lemon Cream Pie Protein Pancakes

Servings

Ingredients

• 1/4 cup Wheat Bran I used Bob’s Red Mill
• 1 scoop vanilla whey
• 1/2 teaspoon baking powder
• 2 teaspoons lemon sugar-free pudding mix
• Stevia to taste
• 1 tablespoon yogurt
• 1/4 cup + 2 tablespoons egg whites
• Ingredients for Filling:
• Plain Greek yogurt + Stevia to taste

Servings Ingredients 1/4 cup Wheat Bran I used Bob’s Red Mill 1 scoop vanilla whey 1/2 teaspoon baking powder 2 teaspoons lemon sugar-free pudding mix Stevia to taste 1 tablespoon yogurt 1/4 cup + 2 tablespoons egg whites Ingredients for Filling: Plain Greek yogurt + Stevia to taste

Instructions

1. Mix together dry ingredients in a small bowel. In a separate bowl, mix together the yogurt and the egg whites.
2. Gradually add the wet ingredients to the dry ingredients and mix until combined. DO NOT over mix!
3. Heat a skillet over medium-high heat. Add batter by the tablespoon.
4. Flip pancake when the outer edges are cooked and you start to see some bubbles. Cook for about a minute or two on the other side.
5. Combine filling ingredients and layer filling between pancakes.
6. EAT!