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Jump to RecipeFresh milled flour protein pancakes are a nutrient dense and a delicious way to start off your day. These pancakes are equal parts fluffy and dense – to keep your belly full without being heavy. Nothing is better than pancakes fuel and energize your body each step of the way! These pancakes have a whopping 7 grams of protein each.
It is no secret that we are breakfast people in this house. We could eat breakfast for any meal and at any time of the day.
Pancakes make it onto our menu at least once a weekend – either as apart of Shabbat morning or Sunday dinner. These are a ‘winner’ in our books because it is a guaranteed meal everyone will devour.
And as someone who was formerly gluten free, nothing makes me happier than eating the same pancakes as my family. Managing a griddle got much easier once I started eating sourdough and grinding my own flour.
Like all other pancakes – these fair well on their own. Or if you like, you can add in any topping of your choice. Our kids prefer chocolate chips and sprinkles – AKA the ‘unicorn’ pancake.
Prepare these pancakes the day of or bake them in advance. We even have tips on how to make this a fresh milled flour protein pancake mix so you can have the dried mix ready in the freezer.
This recipe truly could not be easier. I see a lot of pancakes on your radar. 🙂
Why you will love this
Kitchen Equipment
All you need to make pancakes is a large bowl, a whisk and a griddle (or pan). A measuring cup can come in handy to portion the pancakes, too.
To grind our grains we have a Mockmill 100. If you do not have a grain mill, you can use whole wheat flour, all purpose flour or buy wheat berries and grind them fresh in a powerful blender (like a Vitamix).
Ingredients for freshly milled protein pancakes
The two most important ingredients in this recipe include freshly milled flour (we used soft white wheat) and some form of “powdered” protein (collagen or protein powder). For a full list of ingredients, please refer to the recipe card located at the bottom of the blog.
Soft White Wheat: The grain we milled within this recipe was soft white wheat. When converting a recipe to use freshly milled flour, we find soft white wheat berries work great in a 1 to 1 ratio. You can use any kind of “soft” grain, including spelt. Spelt would even have an additional protein boost.
Protein powder: We used collagen for protein within this recipe. The brand we use is Vital Proteins which has an unflavored beef collagen option. Our family has found that this is one of the easiest non-detectable proteins to add into baked goods, without impacting texture or flavor. You can use any type of protein powder. Just be sure if it has a flavor you are ok with that in your pancakes.
And, because this is a sourdough good blog of course, you can include up to 1/2 cup of sourdough discard within this recipe. There will be minimal changes to both taste and texture!
How to make fresh milled flour protein pancakes
Step 1: Grind your grains
Step 2: Stir together dry ingredients
Step 3: Stir in wet ingredients
Step 4: Preheat griddle while batter rests
Step 5: Scoop batter
Step 6: Add inclusions
How to store fresh milled flour protein pancakes
To store fresh milled flour protein pancakes, put them into a ziplock bag for up to 5 days in the fridge. If you are baking ahead in bulk, you can put these in the freezer for up to three months.
To prevent the pancakes from sticking together in the freezer – put the pancakes in the fridge overnight. If there is any additional moisture in the bag, simply wipe it out before placing in the freezer. You can also put parchment paper between the pancakes to prevent them from sticking.
Additional Pancake Recipes
If you love pancakes as much as we do – we have a few other pancake recipes you might want to try. Both options contain sourdough. These include our high protein sourdough (waffles) that can be made as pancakes or our green pancakes (dye free – green from spinach).
Frequently Asked Questions
Fresh Milled Flour Protein Pancakes
Equipment
- 1 Large Bowl
- 1 Whisk
- 1 Griddle or pan
Ingredients
- 7 ounces Freshly milled flour Converts to 198 grams. We love soft white wheat.
- 0.5 ounces Protein Powder We used beef collagen which has no flavor.
- 2 tsp White sugar
- 1/4 tsp Salt
- 1 tsp Baking powder
- 1 tsp Avocado oil
- 1 cup Milk
- 1 tsp Vinegar We like apple cider vinegar and rice vinegar. If you use buttermilk, forgo this.
- 1/2 tsp Vanilla extract
Instructions
- Using your grain mill, to grind your grains according to your grain mills instructions.
- Combine the milk and vinegar. Allow this to sit for 5 minutes before adding vanilla extract. Stir until combined.
- Add the salt, protein powder, sugar, and baking powder to the bowl.
- Add the wet ingredients to the dry. Combine until smooth – being sure not to over mix.
- Heat your griddle and allow the better to rest for 10 minutes. This will allow the grains to absorb any additional moisture and provide the fluffiest pancakes.
- Scoop 1/4 cup of batter to a greased griddle or pan.If desired, add inclusions to the top of your pancake. Allow the pancake to cook until the bottom is golden brown, and the bubbles are appearing on the top of the pancake. Flip the pancake and cook until done.
- Serve with of choice. We love adding a dollop of butter while they are hot and add maple syrup at the table.
Notes
- Refined sugar free option
If you desire to use a liquid sweetener in replacement of sugar, you can swap with agave, honey, or maple syrup. This is not for texture it is for taste. There is no need to alter the liquid in the rest of the recipe. - Adding more protein
If you would like to add additional protein, consider adding an egg or two to the batter. This will give not only more protein, but fluffier pancakes. - Protein Powder
Be considerate of the protein powder use within this recipe. If yours has a flavor, the pancakes will definitely taste like that. Our preferred protein is Vital Proteins unflavored collagen (made from beef). - Blueberry Pancakes – how to get them to cook through
If making blueberry pancakes, consider using small blueberries or ones thaw out frozen blueberries for 5 minutes before baking. The batter surrounding blueberries occasionally has a hard time cooking. While I do not recommend patting down your pancakes, as it will impact the height of your pancake, you may need to do so if you find your pancakes are not cooked around the blueberries.
Nutrition
What is your favorite pancake flavor? We love blueberry and granola or chocolate chips. Let us know your favorites in the comments below!
Love making high protein recipes that taste like dessert! Thank.you for sharing!
I love how soft and fluffy these pancakes are! Sometimes we use a little extra water to have them be more like ‘flapjacks’ and they turn out great.