Admittedly, protein shakes are not always my favorite. They can get monotonous, most are too sweet, and half the time I forget my shake container for a few days which leads to one of the most foul smells at cleaning time. (Seriously, my neighbor actually called the gas company, because she thought there was a gas leak one time. True story.) But, skipping regular protein is just not an option for me, so I have been doing some research into alternative options. Pinterest has been a surprisingly amazing resource!
I recently found a recipe for a Protein Powder Pancake, using only two ingredients – protein powder and water. Not only did it look simple to whip up, it also cooked in 1-2 minutes per side, making it an attractive breakfast option before I run out of the house. But I think we are all familiar with Pinterest fails – such as my banana pancakes seen here – so I was curious whether this recipe would actually work.
I would think that the basic receipe would work well with a flavored protein, but I had a sneaking suspicion that my unflavored Isopure pancakes would just taste like whey if I didn’t kick it up a notch. After some trial and error this week, here is my jazzed up Protein Pancake Recipe, which features cherry and almond flavors. The texture is definitely not like a moist, tender pancake – think of a slightly dry flatbread consistency. But, I actually think that the texture makes these pancakes a perfect alternative to an English muffin or bagel. I hope you enjoy!
- 2 scoops of your favorite protein powder (I like Isopure Zero Carb Unflavored)
- 1/8 teaspoon of cinnamon
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Pinch of salt
- Cooking Spray
- Your favorite toppings: fake butter, jam, almond butter, peanut butter, cottage cheese, hummus – the possibilities are endless!
- Optional: 1 packet of Truvia (if you want a sweeter pancake)
Preheat a skillet over medium heat. Start with two scoops of your favorite protein, add in the cinnamon, salt, sugar substitute (if you want a sweeter pancake – I left this out for the above pancake, but have added it in for different variations), and enough water to create a pancake batter consistency. There will be lumps, and that is totally fine. Next, mix in your extracts.
Spray the pan with your cooking spray to make sure that the pancakes don’t stick. Pour in the “batter” and cook for 1-2 minutes per side. The above receipe makes two medium sized pancakes, which can be eaten separately or put together to make a sandwich. Top with your favorite condiments, and enjoy!
The best part about this recipe is the ability to customize it to match your tastes. Cherry and almond are two of my favorite flavors, so I topped my pancakes with some fake butter and plum cherry preserves from Sarabeth’s Bakery in NYC. Earlier this week, I made these pancakes into an almond butter and jam sandwich. Want a dessert pancake? Try swapping in a very small amount of mint extract and some cocoa powder, and top with low fat whipped topping. Looking for a lunch variation? Try some hummus and grilled veggies for a high protein, vegetarian meal.
What are some of your favorite toppings?
xoxo – SavvySleever