Tag Archives: pancakes

Protein-Packed Pancakes

protein packed pancakesI’ve yet to find a protein powder that doesn’t taste like chalky chemicals or dirt. I’ve tried the organic, pea proteins, the body builder proteins, I’ve tried the ones that taste like “cake” (aka toilet bowl water) and the ones that taste like “cappuccino” (aka toilet bowl cleaner). I’ve yet to try a protein powder that I can drink just mixed with water. But not wanting to be wasteful and knowing I couldn’t gag down another smoothie (there’s only so much berries will cover up), I started making protein pancakes. God knows what Pinterest/blog/Internet hole I fell down to find my original recipe. But here’s the one I usually use. It’s not quite your usual fluffy pancake, but it gives you almost 30 grams of protein and doesn’t taste like dirt, so that’s an improvement!

protein packed pancakes with peaches!Ingredients
1.5 scoops of vanilla protein powder
1 tbsp of vanilla extract
1 tsp of cinnamon
2 tbsp of all-purpose gluten-free flour
2 eggs
A splash of milk

2 tbsp butter
Cinnamon and honey or maple syrup for topping

Melt 1 heaping tbsp of the butter in a pan over the stove top on low. Mix the 1st 6 ingredients together in a bowl. Put about 1/3 of the batter in the hot pan. When batter begins to bubble, flip over the pancake. Repeat until batter is gone. To finish, top with butter, cinnamon and honey or maple syrup.

Easy right?

Is there a protein powder that you love? Let me know about it in the comments!

love,
melanie

Gluten-free, Puffy, Berry Pancake

pancake

After discovering my gluten-intolerance, I haven’t really missed bread, pasta or traditional desserts very much. The one thing I did miss was pancakes. Breakfast is my favorite meal of the day– and it’s the most important, right? And nothing, I mean nothing, gets me out of bed faster than a piping hot cup of coffee and a giant pancake.

Gluten-free, Puffy Berry Pancakes (adapted from Primal Blueprint Quick and Easy Meals)

Ingredients:
2 tablespoons of butter
1 cup of fresh or frozen berries (I used frozen raspberries and strawberries)
4 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees. Heat butter and berries in a 10-inch oven-proof skillet over medium heat.

As berries heat, separate eggs into two bowls, one for egg whites and one for yolks. Beat the egg whites until peaks form. Then, add the vanilla and cinnamon to the egg yolks and whisk by hand. Fold the egg yolks into the egg whites.

Pour the egg mixture on top of the fruit in the skillet and spread it out evenly. Cook on the stove for 2 minutes on medium heat. Move the pan to the oven and cook for 12 minutes or until the pancake is puffy and brown on the edges.

Remove from the oven and top with butter and powdered sugar or a drizzle maple syrup!

What is your favorite meal of the day?
love,
melanie