How Protein Pancakes Saved Me

As a child, I always looked forward to the smell on Saturday mornings when dad woke us up for pancakes. I could no longer sleep in as soon as that unmistakable aroma hit my nostrils and my senses kicked in on overdrive. When you become an adult, you often feel like you’re missing out on all the fun. I remember for years I was eating boring lean grilled chicken breasts, tuna in a can, and plain egg whites all the time to ensure I got plenty of protein in to maintain my lean physique. Several years ago, I got tired of eating bland food and wanted to add some spice in my life, especially in the kitchen. So I began concocting some different, healthier versions of recipes to stimulate my taste buds and satisfy my occasional (actually frequent) very strong urges for sugar and processed “comfort” foods.

If you look at the basic ingredients for pancakes: white flour and syrup, and if you enjoy a glass of OJ, too, we’re talking A LOT of sugar! This just means added weight and a huge crash (and nap) after breakfast. But, you might be excited to learn, it doesn’t have to be that way. You CAN actually get in shape by eating pancakes! WHAT? Yep, that’s right. It’s like a dream come true!

Now, I have to be honest… They don’t taste QUITE as awesome as those fluffy buttermilk cakes dad used to make, but you might be surprised at how good they really are. They’re a pretty darn good substitute, as you can’t beat something that tastes good AND is healthy to boot! Please enjoy this fun, quick recipe I know you’ll love on Saturday mornings with your kids.

Ingredients
1/2 level cup whole wheat flour
vanilla protein powder (1/3 cup for women, 2/3 cup for men)
1/2 tsp baking powder
1/4 teaspoon cinnamon (optional)
1 whole egg
1/3 cup apple juice
1/3 cup water
1/4 tsp vanilla
1 tsp agave or maple syrup
pinch of sea salt
1 tsp canola oil (for pan only)

Directions
Pour canola oil in a non-stick skillet and place on medium-low heat. Next, combine all ingredients in a large mixing bowl and blend thoroughly with a whisk until lumps are gone. Pour 1/2 cup of the batter into the pan. When you see bubbles and the edges look solid (about 2 minutes), flip it over and cook on other side until done (about 30 seconds more). These are sweet enough on their own, but you can add some sliced strawberries and/or drizzle a little agave or real maple syrup on top for added sweetness. (Stay away from Aunt Jamima!) Makes 3-4 pancakes.

Chef’s Tip: Hold your bowl over the pan when scooping out the batter so that it doesn’t drip on the stove.