Welcome to what is, without a doubt, a recipe for one of the best protein pancakes I’ve ever made – they’re fluffy, moist, and and full of flavor. They don’t contain protein powder but, rest assured, they contain a fair amount of protein… POW! along with some extremely nutrition-dense ingredients (like gojis and flax).
I’m actually really happy with it (happy verging on delirious) because I wasn’t sure whether the recipe would work. You see, I was trying to make my famous Goji-Berry Protein Pancakes last night (I say famous because everyone who knows me has, at some point or another, asked me for a copy of the recipe) but I didn’t want to use any dairy or oats. So I used a gluten-free flour mix that a family member bought over the holidays to make gluten-free protein pancakes with and I killed the cottage cheese. What I ended up with was last night then was a stack of absolutely sublime protein pancakes (evidence here). They were so good that I decided to make them again this morning!
I really hope you give this recipe a go. It’s 100% family friendly too and perfect for breakfast – or brunch if you want to go all feral with your toppings like I did today. There are a few topping ideas and variations included in the Directions below to further inspire you to set your stack on fire. Before we go into that though, allow me to present to you The Recipe:
1. Using a food processor or blender (to make sure your berries get blended together with the rest of the ingredients).
2. Heat up a nonstick pan with some PAM, low-calorie cooking spray, or coconut oil (I used coconut oil). Get the pan to hot hot hot.
3. Pour the mix onto the pan and turn the heat down to medium. I like making little pancakes because they’re easier to flip but it’s up to you what size you run with. Feel free to make Mickey mouse or whatever shapes you want out of the batter too. If you want to get ridiculous and make some pigs, check out this thing. Check out what this guy did too! Kind of cool, nah?
4. Sandwich or top your pancakes with almond butter, peanut butter, cashew nut butter, banana pieces, a bit of protein ice cream, calorie-free syrup, maple syrup, or if you want to go cuhraaaayze, caffeinated maple syrup. I used almond butter because I think it compliments the flavor of the pancakes beautifully! Then I added a tiny scoop of vanilla vegan ice cream. Result? Dot dot dot WAAAAA!!!!!!!!!!!!!!!!!!!!!!!!!!
Macros per 1 whole stack of pancakes (which is good enough for two people): 400kcals, 24g protein, 51g carbs and 9g fat.
1. To make these pancakes, I used this flax mix – the same flax mix I used to make my Low-Carb ‘Breaded’ Gluten-Free Chicken. Like I wrote then though, you can use any kind of flaxmix you like. You can also make your own by combining milled flaxseed with ground-up nuts and/or seeds. You can use plan flaxseed too though.
2. The gluten-free flour I used contains rice flour, tapioca flour, and potato flour. If you don’t want to use it or can’t find it anywhere, you can go ahead and use just ground-up oats. The flour, however, makes the pancakes a lot fluffier than they’d be with just the oats.
PS: To up the protein content of your pancakes, consider topping them with Protein Fluff! Or some delicious protein ice cream?