October 4, 2011 by Imprint Fitness
The protein pancake, a daily “dessert” for some and cardboard to others. I personally was not a fan of the protein pancake the first few times I tried making them, but with experimentation, I’ve finally learned how to make them moist and fluffy! I cannot believe how great they can be with a few small adjustments. First of all, you do not NEED protein powder to make them, (although it can be added.) I find adding it to the batter makes it too dry.
I’ve topped the “pancakes” with multiple flavors of whey protein powder, that I turn into a “syrup” with a tiny bit of water, coconut or almond milk. I will also add a few strawberries, raspberries or a tablespoon of jam and some natural almond or peanut butter on top. It may sound strange, but it is SO GOOD. A PB and J pancake! How can you not love that?
3/4 cup egg whites
2 tablespoons oatmeal
1 1/2 tablespoons oat, spelt or whole wheat flour
1/4 cup cottage cheese (adds moister)
1-2 packets stevia, splenda or truvia
cooking spray or tsp coconut oil
Whisk all ingredients together in bowl.
Set burner to medium heat. Coat a pan with a tsp of coconut oil or butter flavored cooking spray and pour batter.
Wait 2-3 minutes or until sides look firm, flip entire pancake over and wait another minute or so before transferring to plate.
Top with any and everything! Experiment, make mini pancakes with the batter, add cinnamon, nuts, berries, syrup, whatever you’d like!
Nutritional breakdown for pancake without toppings: