Sweet as Cake and Great for Any Meal: Protein Pancakes

Let me start by saying that as a healthy eater and fitness advocate, carbs are not the enemy. My favorite meal of the day is breakfast. I want something sweet and “carb-y” when I wake up which is a plus because if you have sweets in the morning, you’re less likely to crave them later in the day. If you’re anything like me, you might crave sugary cereals and sticky buns; anything and everything loaded with calories and sugar. But never fear, because I have a recipe that will come to your sweet morning rescue: protein pancakes.

These pancakes taste even better than traditional pancakes and are also good for you. Even though these are protein pancakes, you don’t even need protein powder. Of course you can add it in if you wish, but it’s not necessary. I’ve adapted my own recipe after finding some inspiration online, and these pancakes almost taste like cake batter. In fact, if you really want to impress, put some jimmies in the batter and they will be pretty close to eating a sweet treat for breakfast.  Another beautiful part about this recipe is  that you can adapt it and add in whatever you want. You can have a different protein pancake flavor for every day.

Ingredients:

1/4 cup oats (instant, steel cut, or rolled)

1/2 cup egg whites

1/4 cup Greek yogurt (this is where the protein comes from!)

1.5 tbs flour (coconut and whole wheat are the healthiest!)

1 tsp baking soda

1 tsp vanilla extract

Procedure:

Combine all ingredients in a blender, or mix by hand, and cook just like you would a pancake. If you have a skillet, those work well and I recommend one, but since being at college allows for limited space, I just use a pan on the stove.

These pancakes bubble like a “real” pancake. The smell of the delicious pancakes will fill your kitchen instantly, a sure way to wake up every one on your floor and have them asking for some.  Here is what a plate of my chocolate peanut butter protein pancakes look like:

I simply just added a table spoon of cocoa powder to the batter and topped with natural PB and Ghirardelli 60% cacao chips!

Depending on how big you make your cakes, this recipe can yield anywhere from 3 to 6 pancakes. Though I topped mine with peanut butter, I’ve also put things on top like sugar free syrup, fluff, honey, etc. The possibilities are endless.

As far as variations for this recipe go, your imagination is key. For more of a cake batter flavored pancake, sub the 1.5 tbs of flour for cake mix and add some jimmies onto the pancake after you pour it in the pan. You can add chocolate chips, bananas, blueberries, and pumpkin, or whatever other toppings you enjoy. If your batter is too thick because of add-ins, add some almond milk or water until the thickness is just right.

I have a confession: I make these pancakes at least 3 times a week. They’re so easy and so delicious that I can’t stop! I experiment a lot with add-ins and flavors. These are an awesome alternative to traditional pancakes execept with nutritional value. Honestly, they taste a million times better.

HCXO,

Alli Murray