Hey Loves,

I am so freakin excited to share this recipe with you! I seriously heart these pancakes. I have been making them for years and now I am going to share them with you! They are the perfect breakfast to refuel with after a sweaty workout. You know, when all you want is a filling, indulgent treat because you worked out and you earned it.

Right? Right.rp_075-1024x768.jpg

Well, these pancakes are that, and they’re also healthy. High protein, low fat and filled with ingredients you can feel good about. So you can feel indulgent without your breakfast negating all the work you just did.

Cause a doughnut will. Just saying.

Protein pancakes are made at least once a week in my house. Not only do they make a great breakfast, but they also make a perfect on-the-go snack. Just spread one with almond butter, or any other nut butter you like, maybe add some sliced fruit, roll up and go. So good.

Wait, wait! I’m not done! Just this past week I found a trick that makes my darling flap jacks even better than they already are!

If you’ve ever made some kind of protein pancake before you might have noticed they are denser than regular pancakes. This is fine except when you’re craving a fluffy, light, buttery batch or you are making them for whoever slept over the night before 😉 The chef in my case, who sleeps over every night. We live together. Jeez.

The extra step of whipping the egg whites makes the texture of these pancakes super fluffy!

Healthy, delicious, fluffy.

(Drops mike)

Done.

 

Ultimate Protein Pancakes

Makes 4-6

1 medium banana

2 tbsp ground flax

2 scoops vanilla protein powder

2 tbsp oat flour

1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

5 tbsp vanilla almond milk

1 tsp vanilla

1/2 cup egg whites

In a medium size bowl mash the banana with a fork. Add in the next 8 ingredients (everything but egg whites) and mix to combine. In a separate bowl (or in a stand mixer) whisk egg whites until they develop stiff peaks, about 5 minutes. Add half of the whipped egg whites to the pancake mixture and stir. Gently fold in the rest of the egg whites. Be careful not to over mix.

Heat a non-stick pan to medium and coat with cooking spray. Pour in batter and flip when you see bubbles. Only flip once for really fluffy pancakes.

Top with almond butter and blueberries. At least that’s what I would do 😉

067

THEY’RE SO FLUFFFFYYYYYY!!!!!!!!!!!! <—shameless Despicable Me reference. I had to.

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