I love to wake up and enjoy a fresh brewed cup of coffee. If I don’t eat breakfast first though, the coffee suppresses my appetite and I’m not hungry for breakfast and end up skipping it or eating too little, like a single piece of toast. So now, I wake up, eat breakfast right away, THEN enjoy my coffee.
Lately, in an effort to up my protein intake, I’ve been making protein pancakes for breakfast. I find it’s easiest to find one thing you like for breakfast that you can eat everyday (for at least a while before switching it up) so that it becomes automatic and you don’t have to think about, “What am I going to eat this morning?”
Ingredients (*makes one large pancake)
Oats (finely ground in the food processor, about 1/4 – 1/2 cup) I keep a container full of ground oats on hand and just scoop them out each day.
4 Egg whites or 2 Whole eggs I use “All Whites”- they come in a carton and are sold by the real eggs
Cinnamon (to taste)
*Update 4/2013- I now add a little (a few tablespoons or so?) skim milk to the batter- it makes the pancakes fluffier and less dense.
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I spray the pan with nonstick spray (now I use coconut oil in the pan instead, it makes the pancakes brown), pour all the batter in, and cook just like you would a regular pancake. Be forewarned that the texture of the final result is more dense and less “cakey” than a regular flap jack.
Also, I spread a thin layer of natural peanut butter on top (maybe a tablespoon?) and add about two tablespoons of sugar free syrup. I like it and James does too!
There are other versions of protein pancakes you can try (many add protein powder and/or cottage cheese), but I really like mine and they are so simple. I came across this one, and it looked pretty tasty (but had lots more ingredients).