Protein Pancakes
“Maybe we could sleep in, make you [protein] banana pancakes, pretend like it's the weekend now”- Jack Johnson
Weekends are blissful around here--slow starts, snuggles, taking our time at the gym, big breakfasts when we get back and then whatever else we want to fill the day doing. I love weekend morning routines, but I love that they don’t feel like routines. These pancakes; however, should be a part of everyone’s Saturday routine and once you make them it’ll be clear why.
Typical pancakes are virtually 100% carbs and leave me feeling very sluggish, full and sleepy. This recipe is a great combination of mostly protein with enough carbs to fuel the start of your day or replenish your energy levels post workout. I think I knew the recipe was a winner when my nephew, Tom, preferred them over his normal breakfast and kept asking for more (nothing warms an aunt’s heart more than giving her nephew whatever he wants, especially when it’s healthy).
This recipe is gluten-free since it’s made with coconut flour, and has the potential to take on lots of different flavor combinations with different protein powder flavors, nuts, or berries mixed in. I went through a phase when ‘breakfast for dinner’ was all I wanted and I would pair these with a side of roasted brussell sprouts and turkey bacon for a savory/sweet combination that made an appearance at least three times a week :/
I hope you enjoy! (I always do, obviously).
Protein Pancake Recipe (this recipe makes 2-3 pancakes and is perfect for one person):
- 3 TBS Liquid Egg Whites
- 2 Tbs Bob's Red Mill Coconut Flour
- 1 Scoop EAS 100% Whey Protein Powder (Vanilla)
- 2-3 Tbs Water
- ½ Tsp Vanilla Extract
- 1/4 Tsp Baking Powder
Toppings Pictured:
- 25 Grams Strawberries
- 15 Grams Blueberries
- 1 Tbs PB2 Powdered Peanut butter mixed with Walden Farms Sugar-Free Syrup
Calories: 213 Carbs: 17g Fat: 4g Protein: 26g
