Protein Pancake Muffins.
All the syrup-y, fluffy comfort of a pancake in a portable muffin. The breakfast my toddler asks for by name.
These are the breakfast I make on Sunday and pull from the fridge every weekday morning until they're gone. They taste like pancakes, slightly maple-y, fluffy in the middle, with a barely-crisp top, but they have real protein, so my kids don't crash an hour later.
You can use any clean protein powder you like. My two favorites: Paleovalley Chocolate Bone Broth Protein when I want something richer, and Four Sigmatic Vanilla Adaptogen when I want something classic-vanilla.
I bake them in stainless steel muffin pans with parchment liners, no aluminum, no silicone. Worth the upgrade.
What you'll need.
- 1 cupoat flour (or finely blended oats)
- ½ cupvanilla protein powder (Paleovalley or Four Sigmatic)
- 1 tspbaking powder (aluminum-free) (the one I use)
- ½ tspbaking soda (the one I use)
- ¼ tspsea salt
- 1 tspcinnamon
- 2pasture-raised eggs
- 1 cupwhole milk or unsweetened almond milk
- ¼ cuppure maple syrup (grade A)
- 3 tbspmelted butter or coconut oil
- 1 tspvanilla extract
- ½ cupblueberries or mini chocolate chips (optional)
— InstructionsHow they come together.
- 01Preheat & line. Heat oven to 375°F. Line a 12-cup stainless muffin pan with parchment liners.
- 02Mix dry. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- 03Mix wet. In a separate bowl, whisk eggs, milk, maple syrup, melted butter, and vanilla until smooth.
- 04Combine. Pour the wet into the dry. Stir just until no streaks remain, overmixing makes them tough. Fold in your add-ins.
- 05Scoop. Divide evenly into the 12 liners.
- 06Bake. 13-16 minutes, until tops spring back and a toothpick comes out clean. Cool 5 minutes in pan.
- 07Serve. Eat warm with a tiny extra drizzle of maple syrup or grass-fed butter. Freeze the rest, they thaw beautifully on the counter or 20 seconds in the microwave.
Aneesa's tip
Read your protein powder ingredient label. If you see sucralose, artificial flavors, or "natural flavors" with no source, swap it. Paleovalley and Four Sigmatic are the two I trust for baking, both real ingredients, both bake without that weird protein-powder aftertaste.
Happy fueling, xx Aneesa
