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–+ servings
stack of freshly milled flour protein pancakes on a white plate.

Fresh Milled Flour Protein Pancakes

Hailey
Fresh 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. These pancakes have a whopping 7 grams of protein per pancake!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 pancakes
Calories 161 kcal

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.

Video

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

Serving: 1pancakeCalories: 161kcalCarbohydrates: 25.1gProtein: 7.2gFat: 3.6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.4gCholesterol: 6mgSodium: 165mgPotassium: 190mgFiber: 2.6gSugar: 4.8gVitamin A: 95IUCalcium: 110mgIron: 1.4mg
Keyword breakfast, chocolate, cinnamon, fresh milled flour, fruit
Tried this recipe?Let us know how it was!