Best pancakes
These protein-packed pancakes combine almond flour and whey protein powder for a nutritious twist on a classic breakfast. Quick to prepare, they offer a delicious and healthy start to your day.
Cook time 15 min
Prep time 10 min
Ingredients:
2 scoops whey protein powder1 cup almond flour
4 tsp baking powder
1/4 tsp cinnamon
1 dash salt
2 eggs
1 oz cream cheese
1/4 cup flaxseed oil
1/2 tsp vanilla extract
1 short spray cooking spray oil
Pancakes are a classic breakfast favorite, and this recipe takes a healthier spin by incorporating whey protein powder and almond flour. These protein-packed pancakes are not only delicious but also nutritious, making them the perfect start to your morning.
Instructions:
In a medium mix bowl, combine 2 scoops of whey protein powder, 1 cup of almond flour, 4 tsp of baking powder, 1/4 tsp of cinnamon, and a dash of salt. Mix well until all the dry ingredients are evenly distributed.
In a separate bowl, crack open 2 eggs and whisk them lightly. Add 1 oz of cream cheese, 1/4 cup of flaxseed oil, and 1/2 tsp of vanilla extract to the eggs. Blend these ingredients thoroughly until you achieve a smooth consistency. It's best to use a hand mixer or blender for this step to ensure the cream cheese is fully incorporated.
Gradually add the wet mixture to the dry ingredients. Stir continuously until the mixture is smooth and there are no lumps. The batter should be thick, but if it feels too thick, add a splash of water or milk of your choice to reach the desired consistency.
Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with a short spray of cooking spray oil to prevent the pancakes from sticking.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes or until golden brown and fully cooked inside.
Transfer the cooked pancakes to a plate. If you're making multiple batches, keep them warm in an oven preheated to 200°F (93°C).
Serve the pancakes warm with your favorite toppings. Fresh fruits, a drizzle of maple syrup, nuts, or a dollop of Greek yogurt make perfect accompaniments.
With this recipe, you can make fluffy and flavorful pancakes that are both healthy and satisfying. Whether you are looking for a protein boost or simply want to enjoy a tasty breakfast, these pancakes are sure to become a staple in your kitchen.
Best pancakes FAQ:
Cook each pancake for about 2-3 minutes on the first side, until bubbles form on the surface and the edges appear set. After flipping, cook for another 1-2 minutes until golden brown and cooked through.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Yes, you can substitute almond flour with other gluten-free flours like coconut flour or oat flour, but the texture and flavor may differ. Adjust liquid ingredients if using a more absorbent flour.
Pancakes are done when they are golden brown on both sides and cooked through in the center. You can insert a toothpick; it should come out clean.
Cream cheese can be replaced with Greek yogurt or cottage cheese for a similar texture. This will slightly change the flavor but will still keep the pancakes moist.
Cooking Tips:
- Use a non-stick frying pan or griddle to prevent the pancakes from sticking.
- Ensure that all wet and dry ingredients are thoroughly mixed to avoid lumps in the batter.
- Let the batter rest for a few minutes before cooking to allow the baking powder to activate.
- Cook the pancakes over medium heat, flipping them when bubbles form on the surface and the edges look set.
- Serve the pancakes with your favorite toppings such as fresh fruit, nuts, or a drizzle of honey or syrup.
Nutrition Facts
7 ServingsCalories 240kcal
Protein 13g
Carbohydrates 4.92g
Fiber 2.21g
Sugar 1.00g
Fat 20g
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