Nutty Protein Pancake

 

Yes, like most humans, I do have those days where I am madly craving pancakes. I mean honestly who doesn’t love a soft stack of fluffy edible pillows. If you aren’t a fan of pancakes (GASP!), I have nothing more to say to you.

Here’s the truth, I have been trying for too long to make a good pancake batter. I tried to use the different types of healthy alternatives to regular flour. Quinoa flour, flaxseed flour, and a few more I can’t recall anymore but I have failed to make a delicious stack. Probably due to my lack in baking skills, the texture never ends up right or it ends up tasting a little funny. Unfortunately (or maybe fortunately), my cravings for pancakes has never subsided. Thus, here I was walking down the supermarket aisle, tempted to have another go at a healthy batter. To my avail, I came across Bob’s Red Mill 10 Grain Pancake & Waffle Whole Grain Mix. This is where my pancake success story begins! (I don’t know if my excitement is translatable, but I AM MAD EXCITED that I’ve finally found a healthy pancake mix).

What you need:

  • large mixing bowl

  • small bowl

  • whisk

  • frying pan or griddle

  • paper kitchen towel

  • spatula

What goes in:

Toppings:

  • chia seeds

  • agave nectar (honey or maple syrup works well too)

What to do:

  1. Crack the egg open and separate the yolk from the white. Use the cracked egg shell to separate the yolk from the whites. Hold the yolk in one side of the shell and then passing it on to the other half of the shell; allowing the whites to drop into a bowl.

  2. Add the pancake mix, protein powder, and a pinch of baking soda into a mixing bowl and set aside.

  3. Lather some coconut oil onto the frying pan using a paper kitchen towel and leave the pan or griddle on low heat. This is to ensure the batter doesn’t stick to the pan or griddle. (I suggest scooping a tablespoon of coconut oil or pouring some into a small dish before using the kitchen towel to soak the coconut oil).

  4. Whisk the egg whites for a few minutes until it turns into a foam. Add the yolk in and whisk again. Once whisked well, pour the egg into the mixing bowl.

  5. Add the peanut butter and start whisking the mixture. Then pour the milk into the bowl. Note: If the mixture is too thick, add more milk. If the mixture is too watery, add more flour.

  6. Turn up the heat to medium heat. Wait 2-3 minutes before pouring the batter. Slowly pour the batter onto the pan or griddle. Pour towards the center of the pan or griddle, making sure there is enough space for the pancake to expand into a circle. Pour the desired amount for the desired size. Note: The more batter you pour, the thicker and larger the pancake becomes. Also, once the batter has been pour onto the pan or griddle, do not add more batter to the same pancake.

  7. Wait until the pancake starts to bubble all over, then that’s when you know it’s time to use the spatula to turn the pancake over. Pay attention to the sides of the pancake to judge whether the pancake is cooked through and ready to plate.

  8. Drizzle agave nectar onto the pancake and sprinkle chia seeds to top it off. Honey or maple syrup works well here too.

Enjoy these fluffy beauties!