Blueberry Protein Pancakes (Egg-Free)

Screen-Shot-2013-04-23-at-7.23.22-PMI’ve been walking my eggs for YEARS. You see, I don’t have a car; I don’t have a license even. I like to walk and take the train. So I buy my 36-egg-cartons and I walk them home every week. It’s been like this ever since I left the family nest in Chicago to go to University in Shhhcotland. At first my friends there found this amusing, but all too quickly the sight of me walking down the street with a carton of eggs became commonplace – as did the growing pile of cartons on top of our fridge (and then our cupboards and then our trash). What did I do with all these eggs? I ate them.  I ate them and I experimented making all sorts of high-protein foods with them. Now, I won’t say I’m an egg expert (an ‘eggspert’, har har) but what I will say is that I have a lot of… eggperience (har har har). That’s why most of the recipes you see here in my blog feature either whole eggs or egg whites.

So… when people ask me for egg-less high-protein recipes I need to go back to square one and experiment all over again. There’s a lot of trial and a hell of a lot of error. But sometimes – just SOMETIMES – I stumble upon an egg-less recipe that ticks all the boxes and makes me nommmmm!!!!!!!!!!!!!!!

This recipe is one of them.

These pancakes are top notch. They’re kind of like patties, yes, in that they’re not that bready at all. But what they are is absolutely delicious! They almost melt in your mouth and, with the bursting blueberries inside? Pure old fashioned nommage.

Egg Free Protein PancakesIngredients

1/4 cup  Whey Protein Powder
1             Banana (Large)
1/2 cup  Almond Milk
1/4 cup  Rolled Oats (Gluten Free)
2 tbsp     Coconut Flour (Or casein)
38 g        Blueberries (a handful)

Directions

1. Blend all the above ingredients together and, once blended, add a handful of fresh blueberries (to give you an idea, I used 38 grams).

2. Then, get a nonstick pan (a GOOD quality nonstick pan) super hot and either spray it with PAM or grease it with a tsp of coconut oil. Once the pan is HOT HOT HOT, pour your mix on it and lower the heat to medium/low.

3. Make sure your pancakes are small. Yes, the batter with look like a mush but as it cooks, it’ll all bind together. Let them cook. Be patient. Once the bottom has browned and the pancakes no longer look like mashed potatoes, flip them (carefully). Allow the other side to cook then and… BOOM! You’re done.

4. I covered mine in Walden Farms but the pancakes would actually be really tasty solo too. They’re super moist. They kind of fall apart when forked. I would say this is a bad thing – a sign that things didn’t work out – BUT they’re so tasty that I can’t so I won’t. Just try them, OK?

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