Sorry for my absence, but a recent addition to our family has been taking up the majority of my time.
Ladies and …well…ladies. I’m pretty sure there aren’t any gentlemen that read my blog, meet Capone, 12 pounds of love covered in fur.
In the spirit of the new year and all of the resolutions that come with it, I bring to the table a pancake with actual nutritional value. Miraculous, right? A protein pancake that is moist, flavorful, and doesn’t have the consistency of chalk in your mouth! While I’m not going to lie to you and tell you that these taste anything like a greasy-spoon diner pancake, I will let you know that they are tasty in that healthy granola type of way, and that they definitely keep you full all morning.
Grab 2 bowls and your measuring cups/spoons. These Pourfect bowls were a gift from my BFF for Christmas, and I’m telling you, they are an absolute delight.
In a medium bowl, combine all dry ingredients and mix well.
In a smaller bowl, combine all wet ingredients and whisk until appearance is consistent.
In the meantime, make bacon in the less-mess Martha Stewart approved way (baking sheet, parchment, 400 degrees, 15-18 minutes). I suppose this isn’t necessary for the pancakes, but bacon IS delicious.
After mixing the wet and dry ingredients together, pour batter by the 1/4 cup full onto a lightly oiled frying pan or skillet and flip after 2-3 minutes.
yields 4 small pancakes
- 1/4 cup whole wheat flour
- 1/4 cup almond flour (you may sub additional whole wheat flour)
- 2 tbsp ground flax
- 2 tbsp rolled oats
- 1 scoop vanilla whey protein powder
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- stevia to taste (optional)
- 2 egg whites
- 1/4 cup vanilla almond milk
- 2 tbsp. non-fat greek yogurt
- 1/2 tsp. vanilla extract
Combine dry ingredients in a bowl and stir to combine. In a smaller bowl, combine wet ingredients and whisk until just combined. Pour wet ingredients into dry ingredients. On a skillet or frying pan heated to medium heat rubbed with vegetable oil or sprayed with cooking spray, pour batter by the 1/4 cup full. Cook approximately 2-3 minutes per side. Serve with fresh fruit or a bit of maple syrup.
for entire recipe (approximately 4 small pancakes…2 will likely fill you up on a regular morning)
Fat: 26.6 grams
Carbs: 46.3 grams
Protein: 43 grams
Dietary Fiber: 13 grams