High Protein, Low Carb Pancakes
I used to make protein pancakes based off of Cassey’s Blogilates blog back in the day. I used to follow her food guides and these pancakes were definitely the highlight. However I always found they stuck to the pan and tasted pretty eggy. So I decided to try out a new recipe and came up with this one!! I warn you though, these are definitely a substitute for pancakes. If you want fluffly, delicate pancakes, you need to stick to your flour and butter filled pancakes.
While these protein pancakes don’t taste like the real stuff I personally think they’re just as good. It’s all in how you flavour it! So here’s my recipe:
This recipe makes two medium to large pancakes and is 530 calories per serving, 29g protein, 28g fat, 41g carbs. If you feel that’s too many/too few calories for you, you can adjust the recipe as you see fit!
WHAT YOU NEED
- 1 tbsp ground chia seeds or flax seeds (you can grind them in your blender)
- 1 banana
- 2 eggs (you can use egg whites if you want more protein)
- ½ scoop of protein powder
- I used 35g of an artificially sweetened whey protein powder
- If your protein powder is not sweetened, I would add 1 tbsp of sweetener (honey, agave, or whatever you prefer) and a tsp of vanilla extract
- 1 tsp cocoa nibs (or cocoa powder, or anything chocolatey)
- 1 tsp sea salt (if you don’t have sea salt, buy some!! so good)
- 1 tbsp coconut oil (or butter)
- 1/2 cup of frozen raspberries, warmed (or any fruit, really!)
HOW TO PREPARE
- If you have whole chia or flax seeds, blend them in your blender first.
- Warm up your frozen raspberries in the microwave for about 1 minute.
- Combine chia or flax seeds, banana, eggs, protein powder, cocoa (save a few cocoa nibs for later), and sea salt in a blender. If your protein powder is not sweetened, also add sweetener and vanilla flavouring. Blend until smooth, about 2 minutes.
- Heat a pan on medium. Pour half of the coconut oil on pan and let it warm up for about a minute. Pour pancake mixture into pan. I did one at a time, and made medium to large pancakes.
- Once the pancake mixture starts to bubble and the edges of the pancakes begin to brown, use a spatula to lift up the pancake and flip. If the pancake is sticking, you may want to add more coconut oil before flipping the pancake back onto the pan.
- Repeat the process until pancake mixture is all used.
- Pour warmed raspberries over your pancakes and add some extra cocoa nibs.
And VOILA! It’s easy peasy. It does make a mess in the kitchen so I reserve this for Sunday brunches. Luckily my boyfriend loves these pancakes and is willing to do the clean up after so it works out for me. 🙂
