American Protein Pancake
5 min prep5 min cookEasy

American Protein Pancake

A classic thick pancake with cocoa cream, PB, and protein glaze

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A thick, golden American-style pancake made from egg whites, whole wheat flour, and vanilla whey protein. Topped with three layers of flavor — a dark cocoa cream, reconstituted peanut butter, and a smooth white vanilla protein glaze drizzled over everything. Finished with fresh forest berries for color and freshness.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/12

Pancake Base

  • 80gLiquid egg whites
  • 20gWhole wheat flour (or oat flour)
  • 10gVanilla whey protein powder
  • ½ tspBaking powder
  • a pinchZero-calorie sweetener (optional)
  • as neededZero-calorie cooking spray

Sauces & Toppings

  • 10gVanilla whey protein powder (for glaze)
  • 10gPowdered peanut butter (e.g., PB2)
  • 30gPlain non-fat (0%) Greek yogurt
  • 5gUnsweetened cocoa powder (high-quality)
  • to tasteZero-calorie sweetener
  • 40gMixed forest berries (fresh or thawed)

👨‍🍳Method

1

Prepare the Cocoa Cream

1 min

In a small bowl, mix the plain non-fat Greek yogurt, unsweetened cocoa powder, and a dash of zero-calorie sweetener until smooth and rich. Set aside.

💡This doubles as a chocolate spread — make it thick. It should hold its shape when spread on the pancake.
2

Prepare the Peanut Butter

1 min

In another small dish, slowly add about 1 tablespoon of water to the powdered peanut butter, stirring until it reaches a spreadable consistency.

3

Prepare the Protein Glaze

1 min

In a third small dish, mix the 10g of vanilla whey protein with 1-2 tablespoons of water until it forms a smooth, pourable liquid glaze.

💡The glaze should be thin enough to drizzle — think icing consistency. If it's too thick, add a few more drops of water.
4

Mix the Batter

1 min

In a medium bowl, whisk together the liquid egg whites, whole wheat flour, 10g of vanilla whey protein, baking powder, and sweetener. Stir until a thick pancake batter forms.

5

Cook the Pancake

5 min

Heat a non-stick skillet over medium-low heat and coat it lightly with zero-calorie cooking spray. Pour the batter into the center of the pan to form one large, thick American-style pancake (or two smaller ones). Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

💡Wait for bubbles to form and pop before flipping — that's how you know it's ready. Don't press down on the pancake.
6

Assemble

1 min

Transfer the warm pancake to a serving plate. Spread the cocoa cream and reconstituted peanut butter over the top. Drizzle the vanilla protein glaze generously over everything, and finish by scattering the mixed forest berries on top. Serve immediately.

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