Protein pancakes: gluten, grain, and lactose free!

20130827-120632.jpg I’ve finally come up with a protein pancake recipe that is tasty, thus actually worth sharing! I was pleasantly surprised that they have no grains, flour, lactose, or gluten! These pro-cakes boast 9g fiber and 36g protein!

    Makes 1 hearty serving (about 6 small pancakes)


    1 scoop whey protein powder (I used cytosport isolated/concentrated chocolate flavor)
    1/2 banana
    1/4 cup applesauce
    2 Tbsp nut butter (I used almond)
    1 flax egg* (or real egg if you prefer)
    1/2 tsp ground cinnamon
    1/8 tsp baking soda

    *To make a flax egg mix 1 Tbsp flaxseed meal with 3 Tbsp water and let sit for at least 5 minutes, until the mixture thickens.

    For a healthier alternative to using all syrup for the topping try using a 1:3:3 ratio of water: nut butter: syrup.
    For example:
    1 tsp water
    1 Tbsp PB2
    1 Tbsp pure maple syrup


    Blend all ingredients until well combined, scraping down sides to ensure thorough mixing.
    Skillet method: Heat skillet on medium and add spray or oil of choice. Slowly pour mixture on skillet to form pancakes of desired size, smaller ones are easier to flip! Keep in mind these will be thinner than your normal buttermilk fatty pancakes! Onces bubbles appear, flip and cook for a minute or two more. Enjoy!
    Baking method: Preheat oven to 350F. Line baking sheet with parchment paper (this is imperative to get the right results, not even a silpat will yield proper procakes). Bake for 10 minutes! In the picture below the pancake on the right is how they look right out of the oven, but when you flip it over (left pancake) you can see the under side is beautifully golden brown! These yield a bit thicker than the skillet method. Both taste the same!


    Nutrition info (not including topping):

    Using traditional nut butter: 440 cals, 21g fat, 32g carbs, 9g fiber, 36g protein
    Using PB2: 305 cals, 7g fat, 31g carbs, 7g fiber, 34g protein
    Topping: 72 cals, 1g fat, 15 carbs, 1g fiber, 3g protein


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