Protein pancakes are all the rage right now. People love their pancakes but want a way to make them healthfully. Making protein pancakes with protein powder seems like the obvious answer. Though, I have come up with a recipe that uses all whole foods to make the fluffiest protein pancakes you can imagine. Their nutritional profile is out of this world. Puncakes, as I like to call them, have become a weekend staple in my house as of late and I am so excited to share them with you. They are loaded with fiber, awesome fats, and a ton of protein to energize a grueling workout or keep you full until lunch! You will flip for my Puncakes!
What you will need: Makes 6 Puncakes
1/2 cup ground or milled flax seeds
1 tablespoon chia seeds
3 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon stevia extract (or to taste)
Your favorite frozen berries
Measure 1 1/2 cups egg whites into a large measuring cup with a spout. Stir in flax and chia seeds until combined. Add the rest of your ingredients and allow to set for 1-2 minutes. The batter will thicken up as the seeds absorb some of the liquid. Heat a skillet, I prefer cast iron for this, over medium heat. Spray with non-stick cooking spray, I use Coconut Oil Spray from Trader Joe’s (no funky ingredients!). Add 1/6th (approximately) of your batter to your preheated skillet. This batter cooks very similarly to traditional pancakes; it will begin to bubble and that when you know it is time to flip! It will take about 2 minutes per side to cook through. Repeat six times, or until you have used all of your batter!
I like to top my Puncakes with frozen berries that I toss in the microwave for a couple of minutes. They soften up and create their own sauce, its berry good! Finish off your Puncakes with a dollop of Greek yogurt, coconut cream or even whipped cream if you are trying to rev up your fats! Enjoy one of the best low carb breakfasts EVER!
Where do pancake live? In a flat!