Protein pancakes are a trend I caught on to somewhat late in the game. I remember seeing pictures plastered across the insta-web, wondering what the appeal was off powdery pancakes? Gross. Well, of course, flour is quite a similar consistency and I’ve never complained about that in my pancakes, so why not give it a go I recently concluded.
As you may have guessed, considering I run a part food blog, I’m not one to follow a recipe. it’s actually quite funny, If I find a delicious recipe in one of my many cookbooks (my shelf is pimped to the nines with the best in the biz) I can’t help but change it. It becomes an entirely different commodity, which is exactly what happened here. Initially following a standard protein pancake recipe, I then decided a ‘Nutella’ flavour was necessary, grounding hazelnuts into a flour to mix in with the chocolate protein powder and cacao. I should note that the difference between a good and bad protein pancake recipe, other than the recipe itself, is the protein powder. If you don’t like the flavour to begin with, no good recipe can save it. It does change it ever so slightly, becoming one powerful flavour mixed in with many – but it doesn’t hide it.
When it comes to finding the right protein powder, it was a long old journey for me, as I’m not a huge fan of a lot of the plant based brands out there. I have however got a few favourites which I’ll be writing about in more detail soon, as it really is a minefield out there. Form Nutrition is my recent favourite, as well as long term loves Vega Protein and Sun warrior.
Once you’ve found your PP of choice, and done a obligatory pre-protein pancake workout – there isn’t a better breakfast. Enjoy!
1 whole eggs
2 egg whites
1/3 cup oats
1/4 cup hazelnuts
1 scoop chocolate protein powder
1 tbsp cacao powder
2 tsp baking powder
Coconut oil for cooking
Add the oats and hazelnuts to a blender and ground down until its a flour like consistency. Add all the other ingredients into the blender and blend them all together until smooth!
Add a pan with a teaspoon of coconut oil to a medium high heat. Using 1/8 of a cup or 2 tablespoons of the mixture pour the pancake onto the pan and cook for about 2 minutes on each side, until golden and cooked through. Repeat with the rest of the mixture.
Serve with raspberries and cacao nibs!