Who doesn’t love a delicious stack of pancakes for breakfast? Especially if you love having something sweet to start your day, you probably enjoy eating pancakes for breakfast or brunch on a regular basis (although you can certainly make savoury versions as well!
Unfortunately, traditional pancake recipes are usually not very nourishing. Which is why prepackaged protein pancake mixes have recently gained a lot of popularity, especially in the fitness community. People are also swapping out plain white flour for, for instance, oat or coconut flour.
I found that pancakes from protein pancake mixes often turn out a little too sweet for my taste, and that they burn quite easily. On the other hand, just changing the flour type in regular pancake recipes results in a meal that won’t keep me full for long enough.
I decided to take the best of both worlds and create a pancake recipe that combines both fibre-rich oat flour and extra protein in the form of whey. On top of that, I added different types of seeds for healthy fats and even more fibre and protein. This ensures these pancakes are not only delicious (they don’t skimp on fat, which is essential for making your pancakes taste delicious.
I topped the pancakes with (seasonal) fruits and nuts, and optionally with a homemade, naturally sweetened vanilla cream.
For 2 servings:
- 1 cup oats or oat flour
- 2 scoops of whey protein* (e.g. vanilla flavour)
- 2 tbsp flax seeds
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- 1 tsp baking powder
- Optional: 1 tsp ground cinnamon
- Optional: 1 tsp vanilla extract
- About 1 cup of (regular or plant based) milk
*) Might also work with a vegan protein powder, but I haven’t tried that.
Making this batter is super easy. Simply add all of your dry ingredients to a blender and blend well, so that the oats have become oat flour and everything is well combined.
Then, add the vanilla extract and the liquid, slowly to control the consistency of the batter. You’ll want it to be thin enough that it spreads slightly (and you don’t have to “shape” the pancakes) but not so thin that it’s too liquid to stay in place.
Warm a non stick skillet over medium heat and spray with some cooking spray (a tiny bit of oil or butter will work too). Make sure the pan is at temperature before adding 1/4 to 1/3 cup of the batter (depending on how much you’ve thinned the batter and on how large you want the pancakes).
When the top of the pancakes are no longer fluid, you can turn the pancakes and bake them shortly on the other side. They need way less time on this side.
It’s important you remain patient and don’t turn the heat too high, as they will burn before the inside is cooked that way.
For toppings, you can make it as wild as you’d like. My personal favourites are apple with cinnamon, raisins, and walnuts – especially in the fall (use leftover pie filling!) – and sweetened yoghurt with berries and mixed nuts in spring and summer.
For the sweetened yoghurt/vanilla cream, simply mix some Greek yoghurt with a bit of honey(or other sweetener of your choice) and some vanilla extract. This healthy cream ensures you get in some extra protein and just tastes absolutely amazing, especially combined with the fruits and nuts.
I encourage you to try out any toppings that you like (let me know in the comments which ones I should try!). Healthy options include fruits, nuts and seeds, dark chocolate and peanut butter.
Let me know if you’re going to try this recipe!
What’s your favourite pancake topping?
Until next time,