Thursday, 12 September 2013

Protein Pancakes: how to not make them taste like cardboard.

If you've ever searched for a recipe for protein powder pancakes, I'm sure you'd have come by many that are solely based off of the protein powder as the "flour".

I, myself, have found that the taste and consistency just doesn't cut it. It tastes too chalky and doesn't hold when I cook them, so I've adapted  a slapjack recipe that comes out beautifully and tastes just like the real thing. 

The trick is mixing the protein powder with another flour. NOT WHITE FLOUR, no no, but brown rice flour (doesn't taste any different to conventional white flour, but avoids all the nasties). I use SUMA organic brown rice flour.


Ingredients (makes 4 medium sized pancakes):

15g/1 scoop of vanilla protein powder ( I used PerfectFit brown rice protein)
2-3 tbspn organic brown rice flour
2 whole organic eggs OR 1/3 cup egg whites
1 large, or 2 small ripe mashed banana
1/4 tspn baking soda
a teeeeny pinch of Himalayan pink salt
vanilla pod/flavouring 
french vanilla powdered stevia ( 2 packets )
a drizzle of coconut oil

Mix dry ingredients together in a bowl with a whisk to break down any lumps (though there shouldn't be any).
Add in the eggs/whites and mashed banana, adjusting the batter if need be (add more egg whites or brown rice flour depending on your preference).
The batter should be creamy, similar to "American style" pancakes rather than a crepe batter.

Heat a pan until it's medium/high heat, put about a tbspn of coconut oil into the pan and swirl to avoid the batter sticking. Keep adding a few drops of coconut oil in between each pancake.
Use a small ladle to pour in about 1/4 cup of batter into the pan. Cook until you see bubbles  in the centre (about a minute), flip, and cook for another minute. 
Top with cinnamon, PB, honey, tahini, greek yogurt with stevia, whatever you like!
I prefer mine with peanut butter, coconut flakes, and more cinnamon.

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