I have searched high and low for a perfect breakfast food. I used to have a protein shake every morning, but when I had my daughter I stopped using the blender in the morning (when a baby is sleeping you do NOTHING to risk waking that baby :)). I was looking for ways to use my beloved Usana protein powder to make a breakfast I enjoyed. I wanted something that tastes good, is high in protein, low in calories, is simple to make and fills me until lunch. Enter my new love – the protein pancake.
Oh. My. Gosh. Seriously, I can’t stop talking about these things. So much so that my husband finally said, “Can’t you just blog about this?” so I would stop telling him all the reasons I love them! I can whip up a single batch in less than five minutes, or I can spend ten minutes making a bunch and freezing them for breakfasts and afternoon snacks later in the week. They travel really well so you can grab one on the go if needed. They go great with coffee (another one of my breakfast requirements!) and it feels like you are eating a treat, when they are really so good for you! With 14 grams of protein and only 150 calories and 2 grams of fat, this is a healthy and low-carb treat you will love.
Don’t go in expecting big fluffy pancakes. These beauties are thin and very dense. I have seen recipes for these online where folks add a lot of flour and baking powder so they resemble more traditional pancakes. That just ends up being too much work for me, but feel free to play around! I use this egg white protein powder because I don’t have to mess with separating eggs and finding something to do with the extra yolks, but you can substitute two egg whites beaten for the egg white protein powder. You may need to cut the water in half if you do this. I have served them with maple syrup and bananas and Nuttzo nut butter and almond butter. I prefer the nut butter myself, and when I add 1 tablespoon to a single pancake I have my perfect breakfast! You could also mix in dried cranberries, chocolate chips, flax seeds or any other goodie you like.
Seriously, you HAVE to try these! Let me know how you like them!
Jessica’s Perfect Protein Pancakes
Makes 1 pancake (1 is usually enough for me for a meal or snack, and my husband prefers 2)
One scoop protein powder (I prefer Usana Nutrimeal Free, but I’ve also made them with Chocolate Nutrimeal in a pinch)
Two tablespoons egg white powder (or two beaten egg whites) – I use NOW Foods Eggwhite Protein
1/4 cup water
One tablespoon gluten free flour (regular flour would be fine, or almond meal for a carb free option)
Dash of cinnamon
Dash of sea salt
Directions: Whisk all ingredients together in a small bowl until lumps are gone. Heat a small pan on the stove over medium heat, sprayed with non-stick spray. Pour the mixture into the pan (it will be very thin, so I use my smallest fry pan so it forms the perfect size). Cook for 1 1/2 minutes. Flip and cook for another 1 1/2 minutes. Serve with fresh fruit, maple syrup, almond butter, Nuttzo, or any toppings you prefer!
These will keep in the fridge 2-3 days, and in the freezer for a month.
Nutrition stats per pancake:
150 calories, 13.7 grams protein, 2.3 grams fat, 18.6 grams carbohydrates
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