Protein Pancakes


This is one of my most used recipes. It is a great, low cal breakfast option that will keep you full all day. Super easy to make, they’re versatile and full of fiber. I like to top mine with fruit, but either almond butter or peanut butter are great options as well. For those of you that ask, these have approximately 125 calories, and 30 grams of protein. They’re also vegetarian, gluten free, and can easily be made vegan.

You’re gonna need:

1 scoop vanilla protein powder

1/3 c psyllium husk (available in health food stores and some grocery stores)

1 egg white (I use the free run egg whites in a big carton)

Healthy shake of cinnamon

Splash of vanilla

1/8 c of water or almond milk

 

Grab yourself a bowl, and mix together all of your dry ingredients.

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Add your liquids. For a more crepe-like pancake, add some extra water. This really is a personal preference thing—just play around with it and see what you like!

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As you’re mixing your batter together, coat a frying pan with Pam, and turn it to medium heat (I usually go with about a 5 or 6 on my stove).

When your frying pan is good and hot, pour in your batter. The cooking time of your pancake depends on it’s thickness, but I’d estimate about two minutes for your first side, and a minute for the other. Keep watch of it, and let each side get golden brown.

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And voila! Top with whatever you fancy and enjoy!

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