High Protein Freezer Pancakes
These high protein freezer pancakes are the perfect back to school recipe. Simply make a large batch, freeze and reheat as needed throughout the week. These pancakes are loaded with protein so you and family will feel full and satisfied all morning long.
Servings: 9 pancakes
Calories: 88kcal
Equipment
- 1 Black + Decker kitchen wand with hand mixing and chopping attachments
- 2 mixing bowls
- 1 ladle
- 1 skillet
- 1 baking tray lined with parchment
Ingredients
High Protein Freezer Pancakes
Dry Ingredients
- 1 cup rolled oats buzzed into powder
- 2 tablespoons ground flaxseed meal
- ¼ cup protein powder plant based protein, 1 scoop
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 small banana peeled, smashed using a fork
- 2 large eggs
- ½ cup 2% milk
- 1 teaspoon vanilla
Instructions
How to Make High Protein Freezer Pancakes
Combine the Dry Ingredients
- Grab your BLACK+DECKER kitchen wand with chopping attachment and add one cup of rolled oats. Buzz until they are in powder form.
- Grab a mixing bowl and combine the buzzed oats, protein powder, salt, baking powder, and ground flaxseed meal. Whisk well and set aside.
Combine the Wet Ingredients
- Grab a second mixing bowl and add the peeled banana. Using a fork smash the banana. Next add the milk, eggs, and vanilla. Using your BLACK+DECKER kitchen wand with hand mixer attachment, whisk the wet ingredients together until they are well combined.
Make the Batter
- Next, you’ll pour the dry ingredients into the wet ingredients. Gently fold everything together until it’s well combined.
Make the Pancakes
- Heat a large non-stick skillet over medium, high heat. Spray the skillet with olive oil cooking spray. Pour the batter into the pan. Cook the pancakes for 2-3 minutes per side or until they are golden brown and cooked through. I was able to make 9 small to medium sized pancakes.
Freeze the Pancakes
- Place the cooked pancakes in a single layer on a baking tray lined with parchment paper.
- Freeze the pancakes for 1 hour on the baking tray before adding them to a freezer safe bag.
Reheat the Pancakes Through the Week
- Heat 1 pancake in the microwave for 30-60 seconds. Additional pancakes make increase the microwave time. Do not stack the pancakes when reheating.
- Cooking time may vary based on the strength of your microwave. Top with butter, syrup or whatever you enjoy most.
Nutrition
Serving: 1pancake | Calories: 88kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 139mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg