Protein Pancakes
April Preisler · tasteofhome.com · 2024 · 4 servings
Against 802 pancake recipes
More liquid than 99% of recipes and no sugar, unlike 92%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 99% of recipes: 255% of the flour weight against the typical recipe's 159%.
- No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
- More leavening than 99% of recipes: 13% of the flour weight against the typical recipe's 5.4%, about 2.5 times as much.
- Egg in the middle half of recipes: 52% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 1 cup almond flour≈ 96 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/4 teaspoon ground cinnamon≈ 0.7 g
- Dash salt≈ 0.4 g
- 1 to 2 tablespoons protein powder, optional≈ 22 g
- 1 large egg, room temperature, lightly beaten≈ 50 g
- 1/3 cup mashed ripe banana≈ 75 g
- 1 cup fat-free plain Greek yogurt≈ 245 g
- 1-1/2 teaspoons olive oil≈ 7 g
flour 96 gbatter 508 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid255% · 100th percentile · median 159%
- Egg52% · 74th percentile · median 40%
- Sugar0% · 4th percentile · median 16%
- Fat7.1% · 28th percentile · median 16%
- Leavening13% · 100th percentile · median 5.4%
- Salt0.4% · 37th percentile · median 0.9%
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