I love pancakes! I’ll eat them from the inside out because I think the middle tastes better than the edges. But pancakes aren’t generally good for you and since it’s almost summer, I’m trying to watch my waistline. Swapping out a few ingredients in the recipe adds whole grains, healthy fats, and protein. Here’s how to make scrumptious protein pancakes.
Ingredients:
1 cup whole wheat pancake mix
1/4 cup steel cut Irish oatmeal
3/4 cup almond milk
1 scoop vanilla vegan protein powder
1 egg
1 tbsp extra virgin coconut oil
Directions:
Add all the ingredients together except the coconut oil. Mix well. Add the coconut oil in liquid form. Beat until mixed thoroughly in. Heat skillet to 350 degrees. Pour 1/4 cup of the pancake mix onto the griddle. Cook for 3-4 minutes until small bubbles form on top of the pancake. Flip over and cook another 1-2 minutes. “Butter” the pancakes with coconut oil, not butter, and serve with agave or maple syrup.
This recipe makes 9 pancakes and each pancake is about 104 calories without toppings. Freeze leftovers for quick breakfast meals later on in the week.
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