Ingredients
Servings: ￩￫
| 1.5 | cups All-purpose flour |
| .25 | Cup whey protein powder (optional, use 1/4 less flour) |
| 2 | tsp baking powder |
| .75 | tsp salt |
| 2 | tbsp white or turbadino sugar |
| 2 | tsp Vanilla Bean Paste (or extract) |
| 1 | cup milk (add more 1 tbsp at a time if batter too thick) |
| 2 | large eggs, whisked |
| 3 | tbsp butter, melted |
| 1 | tbsp chia seed (optional) |
| 1 | cup fresh berries (optional) |
Instructions
Mix all of the dry ingredients in a measuring cup, set aside. Whip eggs in a stand mixer for approximately five minutes. Add milk and mix another 2-3 minutes then add vanilla and butter, mix a couple minutes until combined then add dry ingredients. Let stand for a few minutes, add more milk if the batter is too thick.
Pour 1/4 cup batter on hot griddle. Add fresh berries if desired. Flip when edges brown and bubbles form on top.
Serve warm with fresh whipped cream, pure maple syrup, or for an extra protein boost, your favorite high-protein yogurt (we like Siggi’s) between two cakes with a honey drizzle.
Strawberry shortcake version
Mix half a tablespoon of finely grated lemon zest with 1 tablespoon sugar, toss with three cups halved strawberries and let macerate while you prepare the pancakes. Prepare pancakes as directed above. Layer pancakes with your favorite yogurt (we prefer Siggi’s high-protein yogurt) or maple-infused whipped cream and the strawberry mixture, ending with some of the strawberries on top. Drizzle with honey before serving. The lemon, strawberries, and honey combine in a wonderful way that tastes just like strawberry shortcakes! The strawberry mixture and honey also tastes great on top of your favorite french toast, especially english muffin french toast.
