CHOCOLATE PROTEIN PANCAKES
Last night, as I was scrolling through my blog recipes, I realized that I make a LOT of cookies and muffins. Why? Because I could live on these two food groups alone! So I got to thinking, I really should start sharing my recipes for HOMEMADE pancakes, because I have a lot of those too, and while it's convenient to make pancakes from a mix, there is something so amazing about making your own. Plus, they are much healthier, considering you know exactly what you are putting into them.
So today's recipe is my standard go-to, that I make when ever I want the taste of homemade, but with an added protein punch. You can use any protein powder you want, but my go-to, for both smoothie making and for my recipe creation, is PlantFusion.
PlantFusion Complete Lean was recently rebranded - check out their new packaging! My family has actually been using Plant Fusion products for years, and we like it because it doesn't have a chalky, gritty taste like some protein powders, and the ingredients are good. It's also plant-based, and is easy on the tummy to digest. So that's, that. Let's get right to this recipe, because it's simple and it's incredible.
Makes 6-8 pancakes
1 scoop PlantFusion Complete Lean protein powder (Chocolate Brownie)
1 cup gluten-free oats
1/2 cup egg whites
5 tsp baking powder
3 tb ground flax meal
1 tsp cinnamon
pinch of salt
optional add ins: chocolate chips, blueberries, strawberries
Coat a nonstick skillet with coconut oil (or oil of choice).
In a blender, add all of the ingredients, and blend together until batter is smooth, about one minute.
Place the pan on the stove over medium heat.
Pour about 1/4-1/2 cup of the batter into the pan at a time. After about 2 minutes or so, once you see bubbles start to form, flip the pancake over to the other side and cook for about 1 minute longer.
Repeat process until all of the batter is gone.
Plate your pancakes and add your favorite toppings. I'm a sucker for cashew butter and maple syrup, but the world is your oyster, so go to town!