Popeye Protein Pancakes

The addition of spinach, yogurt, and protein powder transforms traditional batter into a healthy, moist, and fluffy pancakes that won't leave you with a sugar crash later. And no, you really can't taste the spinach in here.

How To MakeDiet Type: Classic

Freeze For 2 months

Best by 3-5 days

Shopping List

4 cups raw spinach
1/2 cup non-dairy milk
1/2 cup plain Greek or non-dairy yogurt
1/2 cup all-purpose flour (we use gluten-free)
1/4 cup of protein powder (Note 1)
3 eggs
3 tablespoons coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon moringa powder (optional, Note 2)

Instructions

Step 1: Preheat the oven to 200°F. Place a baking sheet in the warm oven (this is where we'll store our cooked pancakes so that they stay warm and soft).
Step 2: Combine all ingredients in a food processor and pulse until just combined. The batter will be a vibrant green color. Avoid over-mixing the batter.
Step 3: Heat a nonstick pan over medium heat. Melt a little smear of butter or oil in the pan. Ladle a small portion of batter onto the warm skillet, leaving a couple of inches around each pancake. Cook until small bubbles form on the surface, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more on the other side.
Step 4: Place the cooked pancakes on the baking sheet in the oven. Repeat this process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve: Add your favorite toppings and enjoy. Nut butter, sliced fruit, chocolate chips, and maple syrup are all great options.

Recipe Notes

Note 1: We like to use a pea-based protein for these pancakes. You can use whatever variety you prefer, but remember that every protein powder absorbs liquid differently, so you may need to tweak the ingredients slightly. If you would rather not use protein powder, you can substitute with an equal amount of additional flour.

Note 2: Honestly, moringa powder doesn't taste great. BUT it is very nutritious, and the taste in almost indiscernible in these pancakes.

Nutrition

Serves 3
Calories Per Serving: 265			DAILY VALUE %
Total Carbohydrate 25g	8%	Net Carbohydrate 20g
Protein 24g	47%	Total Fat 8g	12%
Fiber 5	22%	Potassium 358mg	10%
Vitamin A	87%	Vitamin C	22%
Calcium	106%	Iron	21%

Nutritional information suggested is for 1 serving, without toppings.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

The addition of spinach, yogurt, and protein powder transforms traditional batter into a healthy, moist, and fluffy pancakes that won't leave you with a sugar crash later. And no, you really can't taste the spinach in here.

How To MakeDiet Type: Plant-based

Freeze For 2 months

Best by 3-5 days

Shopping List

4 cups raw spinach
1 cup all-purpose flour (I used gluten-free)
3/4 cup non-dairy milk
1/2 cup plain non-dairy yogurt (preferably thick Greek-style)
1/4 cup of vegan protein powder
1 tablespoon baking powder
1 teaspoon moringa powder (optional)

Instructions

Step 1: Preheat the oven to 200°F. Place a baking sheet in the warm oven (this is where we'll store our cooked pancakes so that they stay warm and soft).
Step 2: Combine all ingredients in a food processor and pulse until just combined. The batter will be a vibrant green color. Avoid over-mixing the batter.
Step 3: Heat a nonstick pan over medium heat. Melt a little smear of butter or oil in the pan. Ladle a small portion of batter onto the warm skillet, leaving a couple of inches around each pancake. Cook until small bubbles form on the surface, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more on the other side.
Step 4: Place the cooked pancakes on the baking sheet in the oven. Repeat this process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve: Add your favorite toppings and enjoy. Nut butter, sliced fruit, chocolate chips, and maple syrup are all great options.

Recipe Notes

Note 1: I like to use Vega Protein for these pancakes. You can use whatever variety you prefer, but remember that every protein powder absorbs liquid differently - so you may need to tweak the ingredients slightly. If you would rather not use protein powder, you can substitute with an equal amount of additional flour, adjusting the liquid as needed.

Note 2: I won't lie, Moringa powder doesn't taste great. BUT it is very nutritious, and the taste in almost indiscernible in these pancakes.

Nutrition

Serves 3
Calories Per Serving: 236			DAILY VALUE %
Total Carbohydrate 35g	12%	Net Carbohydrate 29g
Protein 16g	32%	Total Fat 5g	8%
Fiber 6g	25%	Potassium 333mg	10%
Vitamin A	81%	Vitamin C	22%
Calcium	291%	Iron	29%

Nutritional information suggested is for 1 serving, without toppings.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

The addition of spinach, yogurt, and protein powder transforms traditional batter into a healthy, moist, and fluffy pancakes that won't leave you with a sugar crash later. And no, you really can't taste the spinach in here.

How To MakeDiet Type: Low-carb

Freeze For 2 months

Best by 3-5 days

Shopping List

4 cups raw spinach
1 cup almond flour
2 eggs
6 tablespoons milk (I used non-dairy)
1/4 cup of protein powder (Note 1)
2 tablespoons plain Greek yogurt
1 tablespoon granulated low-carb sweetener (1:1 sugar substitute)
1 teaspoon moringa powder (optional)
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 200°F. Place a baking sheet in the warm oven (this is where we'll store our cooked pancakes so that they stay warm and soft).
Step 2: Combine all ingredients in a food processor and pulse until just combined. The batter will be a vibrant green color. Avoid over-mixing the batter.
Step 3: Heat a nonstick pan over medium heat. Melt a little smear of butter or oil in the pan. Ladle a small portion of batter onto the warm skillet, leaving a couple of inches around each pancake. Cook until small bubbles form on the surface, about 2 minutes. Flip and cook 1 to 2 minutes more on the other side.
Step 4: Place the cooked pancakes on the baking sheet in the oven. Repeat this process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve: Add your favorite toppings and enjoy. Nut butter, sliced fruit, chocolate chips, and maple syrup are all great options.

Recipe Notes

Note 1: Remember that every protein powder absorbs liquid differently - so you may need to tweak the ingredients slightly.

Note 2: I won't lie, Moringa powder doesn't taste great. BUT it is very nutritious, and the taste in almost indiscernible in these pancakes.

Nutrition

Serves 3
Calories Per Serving: 347			DAILY VALUE %
Total Carbohydrate 11g	4%	Net Carbohydrate 5g
Protein 24g	47%	Total Fat 24g	37%
Fiber 6g	22%	Potassium 576mg	16%
Vitamin A	82%	Vitamin C	22%
Calcium	112%	Iron	30%

Nutritional information suggested is for 1 serving, without toppings. Calculated using the ‘low-carb’ dietary option ingredients.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

The addition of spinach, yogurt, and protein powder transforms traditional batter into a healthy, moist, and fluffy pancakes that won't leave you with a sugar crash later. And no, you really can't taste the spinach in here.

How To MakeDiet Type: Paleo

Freeze For 2 months

Best by 3-5 days

Shopping List

4 cups raw spinach
1/2 cup almond flour
1/2 cup plain non-dairy yogurt (preferably thick Greek-style)
3 eggs
33333333/100000000 cup tapioca flour
33333333/100000000 cup non-dairy milk
1/4 cup coconut flour
1/4 cup of Paleo protein powder (Note 1)
1 teaspoon moringa (optional)
1 teaspoon lemon juice or apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 200°F. Place a baking sheet in the warm oven (this is where we'll store our cooked pancakes so that they stay warm and soft).
Step 2: Combine all ingredients in a food processor and pulse until just combined. The batter will be a vibrant green color. Avoid over-mixing the batter.
Step 3: Heat a nonstick pan over medium heat. Melt a little smear of butter or oil in the pan. Ladle a small portion of batter onto the warm skillet, leaving a couple of inches around each pancake. Cook until small bubbles form on the surface, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more on the other side.
Step 4: Place the cooked pancakes on the baking sheet in the oven. Repeat this process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve: Add your favorite toppings and enjoy. Nut butter, sliced fruit, chocolate chips, and maple syrup are all great options.

Recipe Notes

Note 1: You could use pumpkinseed, hemp, collagen, or egg white protein powder for these pancakes. Remember that every protein powder absorbs liquid differently - so you may need to tweak the ingredients slightly. If you would rather not use protein powder, you can substitute with an equal amount of additional paleo all-purpose flour blend.

Note 2: I won't lie, Moringa powder doesn't taste great. BUT it is very nutritious, and the taste in almost indiscernible in these pancakes.

Nutrition

Serves 3
Calories Per Serving: 335			DAILY VALUE %
Total Carbohydrate 22g	7%	Net Carbohydrate 13g
Protein 21g	42%	Total Fat 19g	29%
Fiber 9	34%	Potassium 449mg	13%
Vitamin A	81%	Vitamin C	19%
Calcium	17%	Iron	32%

Nutritional information suggested is for 1 serving, without toppings.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.