Pancakes are my absolute favourite thing to have for breakfast. I try to make them for my family once a week for a nice treat. I have tried a few different recipes over the years but I’ve recently found one that works for me.
I think everyone has seen some form of protein pancakes somewhere on the internet. The most simplistic one I’ve used is a mashed banana, protein powder and an egg. They get the job done but they’re not quite as tasty or ‘treat-like’ as I’m used to.
So, I decided to combine my current pancake recipe with the added benefits of a full serving of protein powder! Best of both worlds! The recipe makes about ten 1/4 cup scoop pancakes and they have three times the protein as my regular recipe. Awesome!… So awesome I’ve had them two mornings in a row! Oops.
Protein Powder Pancakes (Adapted from Barefeet in the Kitchen):
- 1/4 cup (one full scoop) of your favourite protein powder – I use Progressive Harmonized Vegan
- 3/4 cup oat flour (grind up your favourite oatmeal!)
- 2 tbsp baking powder
- dash of salt
- 1/4 tsp cinnamon
- 1 egg
- 1 cup non-dairy (or dairy… whatever) milk – I usually use 1/2 cup milk and 1/2 cup water to save on ingredient costs… that stuff isn’t cheap!
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 tsp honey
- 2 tbsp coconut oil
Start by combining the dry ingredients into a medium sized bowl. Start heating your frying pan on a medium heat. I add my coconut oil to the pan and let it melt in there (it coats the pan at the same time).
Measure out your milk and add the lemon juice to it. It will kind of curdle a little and will help to activate the baking powder. Add it to the dry ingredients, along with the vanilla, egg and honey.
Your coconut oil will be melted by now, so pour it out of the frying pan (BE CAREFUL!) and into your batter.
Mix will and let stand for a few minutes while the pan gets nice and hot. The batter will thicken as it stands, so you can decide if you need to thin it out with some more milk or water.
I use a 1/4 cup measure to pour the pancakes. When they get nice and bubbly and matte on top, it’s time to flip!
Enjoy with extra coconut oil, fruit, or my favourite, 100% pure maple syrup!
Don’t forget to lick the plate… 🙂
You could omit the honey, if you want to save a few grams of sugar. I add it so that my pancakes will brown on the outside. If you leave out the sugar, yours will be a little pale. That’s normal. You can also leave out the salt if you’re trying to avoid it. I always add it to my baking!
What’s your favourite special breakfast?