If you're anything like me, then I feel bad... but you also probably hate the taste of protein bars. Especially the ones that flat out lie and deceptively contain a photo of a delicious looking lemon bar or raspberry cheesecake, only to not even remotely taste like what it's pretending to be. So lately I've been making some actually delicious protein pancakes just to get it down my throat. Other then, ya know... just making a smoothie.
What You'll Need:
-1 cup of instant pancake mix (I used Krusteaz Light & Fluffy Blueberry)
-3/4 cup milk (The directions on the pancake mix will tell you to use water, but use milk instead to make them fluffier and more spongey)
-1/2 cup of whey protein (I used RYSE Jet-puffed marshmallow protein powder. Try to stick with protein powder that would compliment the taste of pancakes such as this or peanut butter, or any fruit flavored one. Just try to avoid candy flavors.)
-Ghee (If you don't know what that is, it's clarified butter. You can find it in most baking aisles. If you don't have Ghee or can't find it, just use regular butter)
Step 1:
In a medium sized bowl, add all ingredients and whisk with a fork to combine. Batter should be lumpy and a bit runny. If the batter looks too thick, continue to add small splashes of milk until it looks just right. Batter Should easily slide off the fork.
Step 2:
On medium-low heat, use a medium sized skillet or griddle to cook your pancakes. First add a knife spread amount of ghee to your pan until fully melted. Pour slightly less than 1/4 cup batter per pancake onto skillet/griddle. I also add a little shake to the skillet to help the batter move around and flatten out.
Step 3:
Cook for 30 seconds to a minute until golden brown on the bottom. Flip and repeat on both sides. I typically will press down after flipping once to make the pancake more flat and crispy. The ghee really helps crisp up those edges. Repeat steps 2 and 3 until all batter is gone, making sure to add more ghee after every pancake so the pan stays greased.
Step 4:
Top pancakes with your favorite toppings and enjoy!
Note that these pancakes are NOT for losing weight, just an easier means of getting some more protein in your diet.
What You'll Need:
-1 cup of instant pancake mix (I used Krusteaz Light & Fluffy Blueberry)
-3/4 cup milk (The directions on the pancake mix will tell you to use water, but use milk instead to make them fluffier and more spongey)
-1/2 cup of whey protein (I used RYSE Jet-puffed marshmallow protein powder. Try to stick with protein powder that would compliment the taste of pancakes such as this or peanut butter, or any fruit flavored one. Just try to avoid candy flavors.)
-Ghee (If you don't know what that is, it's clarified butter. You can find it in most baking aisles. If you don't have Ghee or can't find it, just use regular butter)
Step 1:
In a medium sized bowl, add all ingredients and whisk with a fork to combine. Batter should be lumpy and a bit runny. If the batter looks too thick, continue to add small splashes of milk until it looks just right. Batter Should easily slide off the fork.
Step 2:
On medium-low heat, use a medium sized skillet or griddle to cook your pancakes. First add a knife spread amount of ghee to your pan until fully melted. Pour slightly less than 1/4 cup batter per pancake onto skillet/griddle. I also add a little shake to the skillet to help the batter move around and flatten out.
Step 3:
Cook for 30 seconds to a minute until golden brown on the bottom. Flip and repeat on both sides. I typically will press down after flipping once to make the pancake more flat and crispy. The ghee really helps crisp up those edges. Repeat steps 2 and 3 until all batter is gone, making sure to add more ghee after every pancake so the pan stays greased.
Step 4:
Top pancakes with your favorite toppings and enjoy!
Note that these pancakes are NOT for losing weight, just an easier means of getting some more protein in your diet.
Category Photography / Tutorials
Species Unspecified / Any
Size 2000 x 1505px
File Size 3.42 MB
FA+

Comments