Protein Pancakes Recipe

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

1. If you have whole chia or flax seeds, blend them in your blender first.
2. Warm up your frozen raspberries in the microwave for about 1 minute.
3. 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.
4. 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.
5. 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.
6. Repeat the process until pancake mixture is all used.
7. 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. 🙂