Protein Pancakes

This is a recipe I’ve been making for years but sort of forgot about sharing. It’s funny the easy recipes sort of fall by the wayside since sometimes they seem just too simple to post. However, when I made these pancakes the other day I realized I wasn’t being fair keeping this delicious little recipe all to myself!

Although protein pancakes are nothing new, this version gets me every time! I love this recipe for a post workout breakfast since it’s packed with all of the things my body needs like fiber (important for managing weight and a healthy digestive system), complex carbs (great for energy and muscle repair), protein (needed to build muscle and strengthen joints), potassium (good for heart health), and lots of much-needed vitamins and minerals.

I love using this vegan vanilla protein for this recipe. It’s packed with a blend of 5 pure organic vegan proteins with a full amino acid profile, and a high dose of 7 mushrooms and adaptogens. This is best vegan protein for muscle repair without the chalky after taste many proteins have. It’s also perfect for those with sensitive stomachs!

These pancakes can be topped with all of your must-have healthy add-ons. My go-to is almond butter and chia jam. What will you top your with?


Protein Pancakes

Author: The Hungry Happy Mama

Gluten-free/Dairy-free/Nut-free/Soy-free

Yields: about 6 small pancakes

Prep time: 5 minutes

Cook time: 10 minutes

INGREDIENTS

  • 1 c gluten-free old fashioned oats
  • 1 banana
  • 1 scoop vegan vanilla protein powder
  • 1/2 c egg whites
  • 1/2 c unsweetened almond milk
  • 1/2 tsp cinnamon
  • Toppings of choice: maple syrup, agave, nut butter, jam, berries, banana, etc.

INSTRUCTIONS

  1. Preheat your skillet over medium-low. Add a small amount of ghee or dairy-free butter to coat pan.
  2. Add the oats to your blender and pulse until a you achieve a fine flour.
  3. Pour the oats into a separate dish and add the remaining ingredients to the blender with oat flour last (I find it blends easier when the flour is not stuck on the bottom). Pulse until smooth.
  4. Ladle about 1/4-1/3 of a cup of the batter onto the warm pan and cook until golden. Flip and cook the opposite side.
  5. Repeat for the remaining batter.
  6. Serve pancakes warm topped with your favorite ingredients.

Storing: pancakes will keep best for up to 3 days in the fridge in an airtight container.


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