Viral Scrambled Pancakes are all the rage right now, and for good reason. I knew I had to give it a try but with my own protein tweak. These high-protein pancakes are a breakfast game-changer, offering a delightful twist on the classic recipe. Imagine fluffy scrambled pancakes, light and airy, combined with the sweet, juicy flavor of peach slices. It’s the perfect combination of fun and nutrition, ideal for those busy mornings or lazy weekends.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Author: Ritisha
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 379.2kcal
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Ingredients
Wet:
1Whole Brown Egg(Vital Farms)
85gNonfat Greek Yogurt(Siggi’s)
30mlUnflavored Plant Milk(Good Karma)
15mlSugar Free Syrup(Mrs Butterworths)
Splash of Vanilla Extract
Dry:
30gAll Purpose Flour(King Arthur)
15gUnflavored Protein Powder(Quest Baking)
Pinchof Salt
½tspCinnamon
½tspBaking Powder
Coconut Oil(spray)
Toppings:
90gYellow Peach(sliced)
5gPowdered Sugar(Whole Foods)
15gSugar Free Syrup(Mrs Butterworths)
5gSliced Almonds
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Instructions
Waffle:
In a bowl, mix together your wet ingredients until smooth.
Then add in the dry and incorporate until a thick smooth batter has formed.
30 g(0.25cups) All Purpose Flour, 15 g(2tbsp) Unflavored Protein Powder, Pinch of Salt, 1/2 tsp Cinnamon, 1/2 tsp(1tbsp) Baking Powder
Spray a medium pan with coconut oil and add a dollop of your batter. I did it in 2-3 batches or if your pan is large enough, you can pour it all out and spread into a large flat circle.
Coconut Oil
Once it slightly starts to cook, get in there with your spatula and break it up. Scramble it as you would eggs. Let it sit and cook until all the edges crispy up. Repeat until all the batter is done.
Stuffings:
Serve with your favorite toppings! I did peaches, syrup, powdered sugar, and sliced almonds.