- 1/3 cup (40 grams) vanilla, cinnamon, or maple protein powder
- 1/4 cup baked, mashed (or pureed) sweet potato or pumpkin
- 2 tablespoons Greek yogurt or cottage cheese
- 1 tablespoon liquid egg whites
- 1/2 cup oats
- 1 tablespoon coconut flour
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 to 4-plus tablespoons water
- Throw everything into a blender or food processor until well blended.
- Heat a pancake griddle to medium heat, and make sure it's ready by dripping a little water on it to see if it sizzles.
- Spray the griddle with cooking spray, and scoop pancakes on the pan 2 tablespoons at a time (I just use a 1/4 measuring cup and pour half of it out.) If the griddle is the right temperature, about 30 seconds per side should be about right, but watch closely!
- Serve hot, with some berry compote (just heat up 1/4 cup frozen berries), a little light agave syrup (my suggestion would be a good calorie-reduced version), or a bit of light aerosol whipped cream.
More from Protein Powder Cooking:Protein Powder Cooking...Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More by Courtney Nielsen © 2016 Ulysses Press.
In Protein Powder Cooking…Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More, Courtney Nielsen demonstrates that protein powder isn’t just for shakes. Readers can create quick-and-easy protein packed meals, snacks, and desserts with 200 recipes that incorporate protein powder into them. If you’ve been looking for ways to add more protein to your diet and still enjoy tasty foods, this book is perfect for you. The following excerpt is from Chapter 3, “Pancakes and Waffles.”
Nutrition Per Serving:
- 351 calories
- 37 g fat
- 6 g carbs
- 0 g fiber
- 39 g protein