These pancakes are pure and utter perfection. Seriously. Moist. Fluffy. Soft. Fwaaaa…But let me start this post off by moving in a different direction. Let me tell you about what happened when I started cooking with protein powder and making protein pancakes:
It was a good ten years ago now, when I was a student and all I had in my cupboard (besides cans of tomato, tuna, and condiments) was whey protein powder. I knew that whey was great for making pancakes so I went ahead and made a bunch of stacks. Pancake stacks that, more often than not, had the texture of… cardboard, shoe soles. You know, dry, hard, and far away from regular pancakes that they might as well be called something else?
Something like, I don’t know, Protein Panboards?
I made a lot of those by first substituting the flour in regular pancakes with whey protein powder and then by using whey and flour in the batter. It took me a few years and probably hundreds if not thousands of subpar protein pancakes to realize that the secret behind a great stack of protein pancakes is using what I like to call a ‘moisturizer.’ Something like bananas, pumpkin puree, cooked sweet potatoes or a combo of those things. Those ingredients get rid of whey’s natural propensity to dry up pancake (and pretty much ALL other bakes protein foods!) batters.
By the time my first cookbook was published and then my second, I’d found a method to make whey protein pancakes soft and fluffy, like ACTUAL pancakes, you know? You can have it now too:
1/8 cup (around 12g) ground gluten-free oats (aka oat flour)
1/8 cup (9g) whey protein (use our amazing creamy all-natural & hormone-free whey!)
1 big tbsp. (9g-10g) coconut flour
1 small pre-baked-till-soft sweet potato* and 1 small banana
1/4 cup (132ml) liquid egg whites
1. Blend everything together.
2. Fry up on a HOT (properly) nonstick pan with some low-cal spray on it or coconut oil.
3. Turn the heat down to medium and flip when bubbles start to appear on the pancakes’ surface.
4. Serve plain (they’re moist enough!) or top with your syrup or topping of choice!
Macros for all the pancakes: 269kcals, 29g protein, 39g (out of which 8g is fiber so net carbs: 31g), 2.1g fat!
*Every Sunday, I preheat my oven to 220 C (around 430 F), line a cookie tray with foil, and stick 8-10 (washed) sweet potatoes on it. I cook them for as long as it takes for my kitchen to smell like heaven! Which is usually when they’re soft enough for a fork to go through them. I then take them out and let the cool before undressing them all and sticking them in a tupperware. They last me a good week! I use them to make protein pancakes, cakes, and eat them topped with almond butter! Absolutely delicious and fantastic for advance meal prepping!