High Protein Pancakes with Whole Wheat Flour, Greek Yogurt & Optional Sourdough Discard🥞🍯🥚🌾

We were laying in bed Saturday morning wondering what to make... and when we have some time on our hands, I love to experiment crafting new recipes! These high protein pancakes made with whole wheat flour, greek yogurt, and optional sourdough discard (but highly recommended!) are sure to become a staple. They came together so quickly and beautifully! The combination of whole wheat flour, cinnamon & greek yogurt provides a hearty and sweet base, while the optional sourdough discard adds a unique depth of flavor. They're soft on the inside, browned on the outside, and have a great balance of moisture and fluff. Perfect for a leisurely weekend breakfast (or dinner - BRINNER!)

Author: The Honey Buckle

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 (makes 8 pancakes)

Nutrition per serving (2 pancakes): 250 calories 16g protein (if using whey protein powder),10g protein (if using honey) 7g fat 62g carbs

I like to make them with honey, but feel free to substitute a scoop of whey protein for an extra protein boost!

• Made with Whole Wheat Flour (I mill my own for maximum, nutrition - read more here!): Light and fluffy, yet packed with nutrients.

• Protein-Packed: Thanks to eggs, greek yogurt, and whole wheat flour, these pancakes are loaded with protein.

• No Refined Sugar: Sweetened naturally with honey or whey protein powder for a guilt-free meal.
  

This recipe makes approximately 8 quarter-cup pancakes, around 125 calories each, with 8 grams of protein if you used whey protein powder, or 5 grams if you used honey. Have a breakfast of three sourdough discard pancakes for 375 calories and 24g of protein (350 calories and 23g of protein if sourdough discard is not included)!

Ingredients:

• Dry Ingredients:

  • 120g whole wheat flour (freshly milled or Bob's Red Mill whole wheat flour)

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

• Wet Ingredients:

  • 1/2 cup 5% Greek yogurt (150g)

  • 150ml water

  • 90g sourdough discard (optional)

  • 30ml honey or 1 scoop (30g) vanilla whey protein powder

  • 1 egg

  • 1/2 tsp vanilla

  • 1 tbsp olive oil
    

Instructions:

1. Mix the Dry Ingredients:

   • In a small bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, & whey protein powder if using.

2. Prepare the Wet Ingredients:

   • In a large bowl, whisk together the Greek yogurt, water, sourdough discard (if using), egg, vanilla, olive oil & honey if using.

3. Combine the Ingredients:

   • Pour the dry ingredients into the wet ingredients and mix until just combined. Let the batter sit for 5 minutes to thicken.

4. Cook the Pancakes:

   • Meanwhile, heat a griddle or large skillet over medium heat or to 375°F if using a griddle. Coat generously with butter or olive oil.

   • Once hot, drop or pour a heaping 1/4 cup of batter onto the griddle. Cook until the edges look set and you notice holes in the pancake's surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes.

   • Coat the griddle or skillet with butter or nonstick spray again, if needed, for each batch of pancakes.

5. Serve and Enjoy:

   • Enjoy your pancakes warm with your favorite toppings. Fresh fruit, peanut butter, a drizzle of maple syrup, or a dollop of Greek yogurt are all great options.

Storage:

• Store any leftovers covered in the fridge for up to 5 days.

#BreadDifferent