High Protein Dutch Pancake

Elevate your breakfast game with this High Protein Dutch Pancake, a nourishing twist on a classic comfort dish. This airy, oven-baked pancake combines the wholesome goodness of whole wheat flour with the muscle-boosting power of whey protein powder, creating a light, fluffy, and protein-packed centerpiece for your morning meal. Infused with warm cinnamon and a hint of vanilla, each bite bursts with cozy flavors, while the skillet-to-oven cooking technique ensures golden, puffed perfection. Finished with creamy Greek yogurt, a medley of fresh berries, and a drizzle of maple syrup, this recipe is not only delicious but also a healthy and satisfying way to fuel your day. Ready in just 35 minutes and perfect for sharing, it's a go-to breakfast for fitness enthusiasts and food lovers alike!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Eggs
• 1 cup Unsweetened almond milk
• 2 scoops Whey protein powder
• 0.5 cup Whole wheat flour
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Salt
• 2 tablespoons Unsalted butter
• 0.5 cup Greek yogurt
• 1 cup Fresh berries (strawberries, blueberries, etc.)
• 2 tablespoons Maple syrup

Directions

Step 1

Preheat your oven to 425°F (220°C). Place a 10-inch ovenproof skillet on the middle rack while the oven heats.

Step 2

In a large mixing bowl, whisk together the eggs and almond milk until well combined.

Step 3

Add the whey protein powder, whole wheat flour, vanilla extract, cinnamon, and salt to the egg mixture and whisk until smooth. Ensure no lumps remain.

Step 4

Carefully remove the heated skillet from the oven and add the unsalted butter. Swirl the skillet to coat it evenly as the butter melts.

Step 5

Once the butter has melted completely and is bubbling, pour the pancake batter into the skillet.

Step 6

Place the skillet back in the oven and bake the pancake for about 20 minutes, or until it is puffed and golden brown around the edges.

Step 7

While the pancake is baking, prepare the toppings: mix Greek yogurt with a tablespoon of maple syrup and set aside.

Step 8

When the pancake is done, remove it from the oven and let it cool slightly. It will deflate as it cools, creating a crater perfect for toppings.

Step 9

Top the pancake with the Greek yogurt mixture, fresh berries, and drizzle the remaining maple syrup over the top.

Step 10

Slice into quarters and serve immediately for a delicious, high-protein breakfast treat.

Nutrition Facts

Serving size	896.6 grams (896.6g)

Amount per serving	% Daily Value*
Calories	1254

Total Fat 50.20g	64%
Saturated Fat 22.10g	111%
Polyunsaturated Fat 0.70g
Cholesterol 840mg	280%
Sodium 1171mg	51%
Total Carbohydrate 106.60g	39%
Dietary Fiber 11.80g	42%
Total Sugars 48.20g
Protein 91.80g	184%

Vitamin D 252IU	1259%
Calcium 885mg	68%
Iron 7mg	41%
Potassium 1178mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 29.5%

Carbs: 34.2%