Protein pancakes are my thing.
- Saturday breakfast – pancakes.
- Sunday breakfast – pancakes.
- Any fricking excuse – pancakes.
I love pancakes. But not just any pancakes, Protein pancakes.
For many reasons, we rarely get our required amount of protein. As someone who works out a lot, it’s vital that I have more than the average person of my shape and size. Sure, I could down a load of egg whites, eat a few tins of tuna or chew on some chicken breasts. But why would I want such bland, boring meals when I can make these awesome pancakes instead?
How did your protein pancake obsession start?
It all started back when someone at my previous job told me about banana and egg pancakes. What is this wizardry? I thought there was only one legit way to make pancakes and that was with flower, sugar, milk and eggs. Oh, I was wrong.
2 ingredients and bosh, fluffy pancakes! How awesome. Totally low calorie, low fat and pretty damn healthy. However, I couldn’t help but play around with the recipe slightly.
Using MyProteins Golden Syrup Protein Pancake Mix, some bananas, egg whites, baking powder and a sprinkle of oats I have perfected the most amazing, moist and fluffy pancakes ever.
PLUS if you add some spinach into the mix, not only does it make them bright green and hulk like, but it packs in, even more, nutrients. Green protein pancakes are totally awesome for a st Patrick’s day party or even for Halloween, it’s great because spinach is practically tasteless.
How to make my fluffy protein pancakes
- 2 Banana’s
- 15g of oats
- 50g of Protein pancake Mix
- 5 Egg whites
- A few spoons of coconut oil
- pinch of baking powder
- (optional) spinach and toppings
- Place the oats, baking powder and protein powder in a blender/food processor to create a fine floury powder.
- Add the banana’s (and spinach should you wish) bit by bit.
- Crack eggs in a separate bowl and beat until foamy
- Fold the foamy egg whites into the pancake batter
- Heat a non-stick frying pan or add a small spoon of coconut oil, heat and then slowly add a ladle of batter to the pan.
- The batter shouldn’t cover the entire pan as these pancakes can be hard to flip. It’s best to keep them small and thick like American style pancakes instead of crepe style.
- Once bubbles start popping, flip over to seal up the other side.
- Repeat this until all the batter has been used.
- Depending on the size of your pancakes you can usually make about 12. So that’s a stack of 6 pancakes each
- The final step is to add your topping. Check out my Instagram feed for some pancake-topping-spiration
If you are following a low carbohydrate diet it is possible to omit the oats (you may also want to add fewer egg whites – as it may be a bit runnier than usual) I add the oats in to add some balance and some fibre to the pancakes but they are not totally necessary.
Also, why not check out why I’m giving up my beloved protein pancakes for Lent this year…