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blissfullyprepared

Fluffy Keto Protein Pancakes - THM-Fuel-Pull (THM Baking Blend version)

A simpler version of my original THM-Fuel-Pull Protein Pancake recipe that uses THM Baking Blend.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 142
Ingredients Method Notes

Ingredients
  

Dry ingredients:
  • 6 TBS THM Baking Blend (or homemade/DIY version that I linked above)
  • 3 TBS whey protein isolate (or collagen peptides)
  • 1 TBS ground psyllium husks (I use NOW brand)
  • 1 TBS sweetener (I use Lakanto Golden)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp xanthan gum or glucomannan
  • ¼ tsp sea salt
Wet ingredients:
  • ½ cup water
  • 6 TBS egg whites (room temperature)
  • ¼ cup nonfat Greek yogurt (room temperature)
  • ¼ cup unsweetened almond milk (room temperature, I use Kirkland brand)
  • 1 tsp apple cider vinegar
  • ½ tsp vanilla extract

Method
 

  1. Mix dry ingredients and set aside.
  2. Mix wet ingredients, except water, in Pyrex glass measuring cup and set in basin of hot tap water to quickly bring to room temperature.
  3. Stir water into dry ingredients until smooth and set timer for 5 minutes to allow ingredients to absorb/expand.
  4. When timer goes off, wet ingredients should be at room temperature. Stir them into the water/dry mix batter until just mixed.
  5. Cook at med-low setting in greased (I use Trader Joe's coconut oil cooking spray) skillet or griddle. Batter will be thick so spread just a little with back of spoon (they'll expand more as the cook). I usually cover my cast iron skillet with a lid while they cook. Flip over as soon as they start holding together on bottoms (about 2 minutes). They will then rise and expand. Once the sides/edges start feeling dry to the touch, gently remove from pan with spatula, careful to not deflate them. It's best to not let these over-cook or they won't be as fluffy. It can take a little practice but you'll get the hang of it.
  6. Enjoy or freeze for later!

Notes

These make about 8 pancakes, which is 2 servings of 4 pancakes each. Each serving of 4 pancakes is roughly 142 calories, 2g net carbs, 2.9g fat, and 20.8g protein.
For blueberry pancakes, add 1/2 cup blueberries (yes it'll still be FP) to a full recipe (and omit the 1/4 cup almond milk) just before frying up your pancakes.