Protein Pancake Breakfast Sandwiches | Convenient & Mess-Free!

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

cheese

🥗Healthier: avocado

💰Cheaper: cream cheese

Avocado provides healthy fats, while cream cheese is often cheaper.

Start with a mixing bowl for wet ingredients.

Add 1/2 cup of plain Greek yogurt for protein and moisture.

Pour in 1/3 cup of milk (any variety).

Add 2 tbsp of maple syrup for sweetness.

Incorporate 3 tbsp of light olive oil.

Add 1 tsp of vanilla extract and whisk until smooth.

Add 2 eggs and whisk until mixed in.

Combine 1/2 cup of oat flour, 1/4 cup of gluten-free flour, and 1/4 cup of protein powder (optional) in a separate bowl.

Add 2 tsp of baking powder, 1/4 tsp of psyllium husk, and 1/4 tsp of salt to the flour mixture and mix well.

Combine the wet and dry ingredients until well blended to form a batter.

Let the batter sit for 10 minutes to thicken.

After 10 minutes, add about 2 tbsp of milk to adjust the consistency, mixing well.

Check the batter; if it still has distinct plots, add 2 more tablespoons of milk and mix again until it spreads evenly.

Heat a pan (preferably a Hexclad hybrid pan) over medium heat.

Use a 1/4 cup measuring cup to pour batter into the pan.

Wait until bubbles form on the surface before flipping the pancake.

Flip the pancake once bubbles are visible and cook until toasted on the other side.

Transfer cooked pancakes to a board to cool and repeat for remaining batter.

Spread whipped cream cheese on one pancake, add fresh raspberries and blueberries, then top with another pancake to create a sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens