Maple & Flax Whey Protein Pancakes (Gluten-Free)
Once upon a time, in a small town in the South,
there lived a girl with blue hair and a big big hungry mouth.
At the gym she liked to spend, her downtime lifting weights
Going there from light to heavy, and from one to three, four plates.
But because of all this lifting, her appetite had blossomed
And copious food she needed, the chef had just been cautioned.“She needs more than salad, protein you must feed her!
Delicious food she wants from us and that you must deliver”
These pancakes inspired the ‘poet’ within, what can I say? They’re really fluffy and absolutely goaaaaaag’es! And they’re a nutritional powerhouse too, brimming as they are with fiber and nutritious goodness from the flax, oats, dates, and protein. The end product really is nomnomnomnommmmmmmmmmm-worthy! I think you’re going to love them. Check this out:
1/8 cup of flaxseed
3 big medjool dates (54g in total)
1/2 cup rolled oats (gluten-free or regular)
1/4 cup unflavored organic whey (I used this one by the Organic Protein Co)
1/2 cup of liquid egg whites
1/8 cup of almond or cartoned coconut milk
1 tsp natural maple flavoring (optional but lovely!)
1. Whisk everything together.
2. Fry up on a nonstick pan further nonsticked with some coconut oil or low-calorie cooking spray (I suggest you make them small so they’re easier to flip).
3. Flip when the bottom has started to brown.
4. Top with syrup, fruit, nut butter and/or bacon and BAM! That’s breakfast sorted.
Macros per 1/2 batch: 323kcals, 24g protein, 45g carbs (out of which 8g is fiber!!!), 7g fat