High Protein Baking Batter

Great for pancakes, muffins, and cakes- this batter is also higher in protein with fewer ingredients unlike most pre-packaged protein mixes.

I am still working on upping the protein without lower how fluffy they turn out or altering the texture. The key I have found to fluffy pancakes is baking powder and greek yogurt. Which is a good thing since we buy the Oikos Triple Zero yogurt regularly AND it is 0 fat, but super high in protein and fiber so the yogurt being the base for this recipes just made a lot of sense. BONUS-if you get the flavoured versions you really don't have to add sugar to the batter! If you want more carbs (or sweetener) you can add it in the form of toppings which gives you complete control of breakfast each and everytime.

Ingredients

2 cups non fat vanilla yogurt
2 cups flour
2 cups egg whites (6 whole eggs)

1/2 cup water
1 tbsp baking powder
1/2 tsp baking soda
1 tsp vanilla
(a few optional add-ins)
-1 tbsp cinnamon
-replace 1 egg with a 1/4 cup of fruit puree
-1/4 cup chocolate chips

Mix all wet ingredients together first. Like, mix them really well.

Add in the dry ingredients in order of quantity. The reason for this is if you add the baking soda and powder to just the liquids, the yogurt reaction that helps to make the pancakes fluffy will happen too quickly and you lose the fluffiness before you even get to baking.

Mix gently and let sit for 10 minutes. 

If making pancakes,  make as you usually would. 

Wanting to make muffins? Heat the oven to 400 degrees F. Once at temp drop to 375 and let bake for twenty minutes. Test with a toothpick. If additional bake time is needed add 5 minutes at a time until done. 

Top with anything and everything! 

A note about the macros:

 The entire recipe makes 15 regular size pancakes (roughly 1/4 cup of batter). If you are making them into muffins the macros will be cut in half as standard muffin tins hold 1/3 cup of batter, however this muffins will puff up a lot so use 1/8 cup in the tin.

Macros of title photo:

3 pancakes w/ 2 tbsp honey= 280 calories, 43g carbs, 6g fiber, 4g fat, 20g protein4 muffins w/ Kirkland raspberry preserves= 264 calories, 47g carbs, 4g fiber, 2g fat, 13g protein