Super tasty, sugar-free protein pancakes

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Pancakes! Easily one of the best foods out there. I have been searching for such a long time for a simple recipe for protein pancakes that taste good, are made with an alternative flour, don’t fall apart or stick to the pan, and don’t take ages to make. I found no such recipe.

The other day I woke up with a real bad craving for protein pancakes; I was also feeling creative, so decided to make a recipe up on the spot. Normally when I do this, it goes horribly wrong. I end up with whatever I’m trying to make turning into a gooey mess that makes me question whether I should be allowed in a kitchen unsupervised. However by some chance, this time it worked really damn well.

As you’ll see, the macros are pretty damn sweet as well, so they more than qualify as a healthy breakfast… So without further ado, here’s my protein pancakes recipe:


TOTAL NUTRIENTS PER SERVING

400 kcal / 13g fat / 36g carbs / 34g protein


Ingredients (Serves 2)

  • 100g porridge oats (I used Tesco Everyday Value Oats, which are 75p for 1kg!)
  • 2 sachets (or according to taste) sweetener (I used Sweet’n’Low)
  • 2 scoops (50g) whey protein powder/enough to give you 40-50g protein*
  • 1 tsp cinnamon powder
  • 1 tsp baking powder
  • pinch salt (I used pink Himalayan salt)
  • 1 medium egg
  • 100ml unsweetened almond milk
  • 100g natural yogurt**
  • 1/2 tbps coconut oil, melted (plus more for greasing)

*I used maple syrup flavoured MyProtein Impact Whey, but I think it would work well with any similar flavour, especially vanilla. I haven’t tried this recipe with a different type of protein powder, e.g. pea protein, so I don’t know how well anything other than whey would work – if you try something different please leave me a comment and let me know how it goes!

**I used Co-op Protein Yogurt, which has 70kcal & 10g protein per 100g, so if you use a yogurt with less protein, take that into account if you’re tracking cals/macros.


Method

  1. Mix all the dry ingredients together in a medium mixing bowl.
  2. Add the egg, milk and yogurt then mix until a smooth consistency is formed.
  3. After melting the coconut oil (30 seconds in the microwave will do it), add that in and stir again.
  4. Heat a frying pan on a low heat and grease with a tiny bit of coconut oil.
  5. Time to make some protein pancakes! Pour small circles of the batter into the pan and leave until the top starts to bubble and go a bit dry, then flip with a spatula until the other side is cooked.
  6. Stack ’em up & smother them in your favourite topping (I’ve written some ideas below), then gobble them down eat them slowly and mindfully, appreciating the fluffy texture and beautiful flavour.

Some ideas for toppings:

  • Natural, greek or coconut yogurt, almond butter & a tiny bit of maple syrup
  • Yogurt & berries
  • Maple syrup & berries
  • Jim Jams chocolate/chocolate-hazelnut spread 
  • Bacon & maple syrup 

I made mine with the first suggestion and this is how they looked:

So there you have it, delicious, healthy, macro-friendly, protein pancakes.

Thanks for reading and I hope you enjoy them – leave me a comment and let me know how you get on!

 

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