I have been trying to perfect my protein pancake making and it really is not working too well! Whenever I don't have any flour in the mixture, it is very difficult for me to keep the pancakes from going to complete mush when I flip them. I don't like when my food turns out looking like baby food! What can I do to make my protein pancakes stay whole? They always stick to the bottom of the pan, even with spray and low heat.
However, I did make some protein pancakes that were pretty delicious. They had carbs, but I am ok with that today because I need the energy. It is supposed to be around 97-99 degrees today, plus I will be going to the gym soon for an arm and cardio session.
This lovely giant protein pancake topped with whipped peanut butter, half a banana, flax seeds and chia seeds ended up being about 500 calories, but it was filling and will give me the protein and carbs I need to fuel my workout. To make two servings of batter:
- 1/2 cup of oats
- 1/2 cup of cottage cheese
- 4 egg whites
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 a large banana
Put all the ingredients about in a food processor and blend. I had attempted to make half the batter without wheat flour, but it ended up making a mess (a delicious mess, but I like pretty food, not mush). I added 1/4 a cup of wheat flour to the second half of the batch and they turned out like the photo above. A beautifully formed pancake. You can make them either way, and they will both be delicious.
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