Savory Mushroom Protein Pancakes – Topped with Ham & Cheese

If you’d run into me today and decided to spend the day with me, not five minutes would have gone by before you’d hear me either humming or flat-out shout-singing (depending on how well I knew you) about how “life is a waterfall, we’re one in the river and one again after the fall.” Why? Because, after ten years of freedom from the clutches of this song, it’s once again stuck in my head. What does this completely trivial fact have to do with today’s recipe? Nothing. Well, nothing directly. Indirectly though, it has EVERYTHING to do with today’s recipe. How? because the song I am referring to above always comes hand in hand with another song: the Kombucha Mushroom people, and these pancakes? well, they’re mushroom-based ;-)


1/2 cup egg whites
1/4 cup pea protein
1 cup  mushrooms
1 teaspoon sea salt
1/2 teaspoon nutmeg and coriander (you can sub this with any herb actually – e.g. tarragon, rosemary, etc, etc, etc?)


Blended together and fried up on a nonstick pan

Macros per all 3 pancakes (the mix above yields 3 pancakes; remember, though, that you COULD always just make a giant one and fold it over too):

28.2g protein
6g carbs (2.7g sugars)
1.3g fat (0.1g sat)
1g fiber

They pancakes are ‘toppable’ with pretty much anything and everything (as long as your topping is savory because I’m just not sure sweet things would work here, sorry.) I make them a lot and like to top them with smoked salmon, pâté, hoummus, or, like I did today, with good old ham and cheese (and some dried parsley sprinkled on top). The sky’s the limit, really. They’re kind of like a mushroom-egg-white-omelete-flatcake, all thanks to the pea protein which is what gives them a smashing body and a nice pancakey BOOM, try it :-)

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