Love pancakes? Then this week’s recipes are for you! Unlike typical pancakes, these pancakes provide a powerhouse punch of protein to keep you full without lots of fast-digesting, blood sugar crashing carbs. Try either of these recipes this week with a natural syrup by heating a small portion of berries or other fruit or sprinkle with cinnamon and a touch of honey. A delicious and nutritious start to your day, enjoy!!!
Challenge of the Week: Shake up your breakfast routine by switching out your usual breakfast with something different. This week’s protein pancake recipes are a great option! Or here are a few other ideas… try Greek yogurt or cottage cheese with fresh fruit, make a hash with eggs, vegetables and sweet potatoes, put protein powder in your coffee (think mocha!:)) and have a piece of fruit. Try something different and you just may find a new routine!
4 Ingredient Protein Pancakes
Ingredients
- 2 Eggs
- 1/2 cup Protein powder
- 1 teaspoon Baking powder
- 1/3 Cup Water or Almond milk
- Cooking spray, butter, or coconut oil for greasing the pan
Instructions
- Place a non-stick skillet on the stove over medium heat. Spray with cooking spray or use butter or coconut oil and let melt.
- Add the eggs, protein powder, and baking powder to a large bowl and start to mix with a whisk. Add the water a little at a time until the pancake batter is smooth and pourable. You may not need all of the water
- Using a 1/3 cup measure, pour out the batter into the skillet. I was able to make 3 at a time. They are ready to flip when bubble start to form on the top.
- Stack 3 pancakes on 2 plates and top with butter, sugar free syrup, and a few chocolate chips.
From jenniferbanz.com
The Best Protein Pancakes
Ingredients
- 1 cup oats
- 1 banana
- 2 eggs
- 1/2 cup egg whites
- 4 teaspoons baking powder
- pinch of salt, pinch of cinnamon
- 1-2 scoops protein powder
- 2 tablespoons flax meal
Instructions
- Run everything through the blender on medium low speed until very well mixed.
- Heat a nonstick griddle to medium high heat. Add batter in small circles – about 1/4 cup per pancake. Sprinkle with blueberries or chocolate chips if you want. When the edges start to look dry (2-3 minutes), flip and cook another minute or two on the other side.
- Top with anything you like! I like syrup and peanut butter and chocolate chips.
Notes
If the pancakes are falling apart, you may need to turn the heat up. We consistently get pancakes that hold and flip when the heat is at a high enough level and when we use a nonstick pan. You can also add more or less flax to get the consistency just right for you!
I kept the batter in individually portioned jars for easy ready made breakfast. You can also refrigerate or freeze cooked pancakes.
From pinchofyum.com