4 Scoops Whey Protein Powder
2 Teaspoons Baking Powder
3/4 Cup Almond Milk
Add all ingredients to a mixing bowl, then mix until incorporated.
Heat a skillet over medium heat. Use non-stick spray or a bit of butter or coconut oil to coat the pan.
Measure out about 1/4 cup pancake batter for each pancake.
Pour into the hot skillet. Cook each side 1 – 2 minutes. You’ll know it’s ready to flip when little bubbles start forming.
Remove from skillet and allow to cool before storing.
Serve with berries, monk fruit syrup, or nut butter.
*Nutritional info is calculated using whey protein powder and is for the pancakes only.