After many years of searching for the right method for making wheat-free protein pancakes and tweaking many recipes, I finally succeeded in making the Best Ever Pancakes. Now, I may not be a breakfast person, but I do love brunch. Here’s the recipe – enjoy!
Protein Pancake Ingredients
- 1 cup kamut flour
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 2 scps Vanilla Protein Powder
- 1 organic egg
- 1 1/2 cups unsweetened milk of choice
- 1/2 tbsp coconut butter, melted
- 1/2 cup frozen blueberries, thawed (or fresh blueberries or any other fruit)
- Optional: chia or hemp seeds for extra protein
Topping suggestions :
Sliced banana, nut butter, hemp seeds caramelized apples & cinnamon, yogurt, Maple syrup, etc.
Directions
- In a large bowl, sift together flour, protein powder, salt, baking powder.
- Beat egg and milk into dry mixture.
- Mix in the coconut butter.
- Fold in the blueberries.
- Set aside for 1 hour. (Important step! It makes the batter rise and makes fluffy pancakes!)
- Heat a lightly oiled (with coconut butter) frying pan over medium high heat.
- Pour or scoop the batter onto the griddle.
- Before flipping, wait until edges brown slightly and bubbles appear through the pancake.
- Brown both sides;
- Serve your amazing protein pancakes with your favourite toppings and a smile! 😀
Other options for these protein pancakes:
- Double or triple this recipe and freeze the extra (with parchment paper between each protein pancake. Then pop them in the toaster for a nice mid-week breakfast.
- Add 2-3 scoops of collagen for extra protein.
- Make them vegan! For egg replacer, mix one tbsp of ground flax seeds with three tbsp of warm/hot water. Stir until gelatinous and use in recipe instead of one egg.
If you’d like support creating a healthy living routine, check out my 30 Day Breakfast Club and/or book a consultation with me for more personalized suggestions.
