Snickerdoodle Protein Pancakes & Whey vs Casein

I was looking through some of my old pancake recipes recently and realized I haven’t posted the one I’ve been making the most: Snickerdoodle Protein Pancakes!

Other things have changed. I’ve been using PEScience protein powder for all of my protein powder recipes, and I’m obsessed. The great thing about this powder is that it’s a mix of whey and casein.

Whey: A liquid by-product of cheese production (appetizing, I know- it tastes nothing like cheese). It is quick digesting and easily absorbed. Whey is best used anytime of day, especially as a protein source post-workout. Whey protein comes in a few forms, but the best is “whey protein isolate”.

Casein: Casein is another milk-based protein. It has a slower rate of digestion compared to whey protein, so it provides a more steady release of amino acids to the body over a longer period of time. This protein is a good option anytime of day, but is used a lot before bed (to prevent protein breakdown overnight).

So, the combination of both of these proteins is ideal. Plus, casein tends to act like a thickening agent- and thick batters make awesome pancakes!

Also, PEScience has amazing flavors including Snickerdoodle and Blondie that are unique AND delicious.

Print Recipe

Snickerdoodle Protein Pancakes

Servings

serving

Ingredients

• 1/2 medium finely chopped zucchini I use my Ninja food processor
• 1/3 cup oatmeal
• 2 tablespoons coconut flour
• 2 tablespoons PEScience Snickerdoodle protein powder
• 1 teaspoon psyllium husk
• 1/2 teaspoon baking powder
• 1/4 cup egg whites
• Stevia to taste
• Almond milk as needed or any milk

Servings serving Ingredients 1/2 medium finely chopped zucchini I use my Ninja food processor 1/3 cup oatmeal 2 tablespoons coconut flour 2 tablespoons PEScience Snickerdoodle protein powder 1 teaspoon psyllium husk 1/2 teaspoon baking powder 1/4 cup egg whites Stevia to taste Almond milk as needed or any milk

Instructions

1. Cook the zucchini in the microwave for 1 minute. Set aside.
2. Preheat a large pan over medium high heat.
3. Combine all ingredients in a food processor including zucchini (I think the Ninja food processor is best for this). Batter will be THICK. Add enough almond milk until it's a pudding-like texture. (~1/4 cup).
4. Coat skillet with cooking spray. Add batter by the spoonful to the pan. Flatten slightly with the back of a spatula. Cover and cook about 4-5 minutes (or until the edges set). Flip pancakes and cook ~3 minutes until cooked through.