Protein Packed Pancakes Recipes

Steps:

• Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
• Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
• Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

Steps:

• Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
• Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.

Steps:

• Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.
• Add the dry ingredients to the wet ingredients and stir together until well combined.
• Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.
• Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
• After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.
• Top pancakes with blueberries, and enjoy.
• Nutrition Information.
• Serves: 2 | Serving Size: 4 (4" pancakes).
• Per serving: Calories: 297; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 196mg; Sodium: 676mg; Carbohydrate: 35g; Dietary Fiber: 1g; Sugar: 9g; Protein: 20g.
• Nutrition Bonus: Potassium: 146mg; Iron: 12%; Vitamin A: 6%; Vitamin C: 8%; Calcium: 21%.
• Energizing Tips (optional).
• •Serve with 1 tablespoon of peanut butter for more calories, fat and protein. (Per serving: Calories: 402; Total Fat: 17g; Carbohydrate: 38g; Dietary Fiber: 2g; Sugar: 10g; Protein: 24g).
• •Serve with 2 tablespoons maple syrup for more calories and sweetness. (Per serving: Calories: 401; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 1g; Sugar: 33g; Protein: 20g).
• •Serve with 1 ripe medium banana for more calories and natural sweetness. (Per serving: Calories: 402; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 4g; Sugar: 23g; Protein: 21g).