When I hear the word pancakes, the words Sunday Morning comes to mind. Why is this? Sunday mornings are best known for the day we can all sleep in, take a longer stretch, cook a big breakfast, and start the day off slowly. Pancakes is one of the most popular breakfast foods in America. The sweet delicious taste of the batter when all mixed together, bubbling on the hot skillet awaiting its flip. My mouth waters just thinking about the idea of Sunday mornings. However, along with the delicious taste, comes with the high calorie and fat intake of every pancake bite. Is there any possible way to create this breakfast food, and yet stay with your diet?
Fueling your body with a nutritional breakfast is important any day of the week. Using protein supplements can increase your metabolism, and give your body just enough energy to get you through any obstacle of the day. (Even on Sunday’s). So why not mix protein with your pancakes?
To do so is a very easy process. It is also a way to get creative and use different flavors and toppings. Here are my top five FAVORITE protein pancake recipes that leave me feeling full and energized!
Vanilla Protein Banana Pancakes
- 1 large banana (it should yield about 1/3 – 1/2 cup, mashed)
- 2 eggs
- 1/8 teaspoon baking powder (optional but recommended)
- 2 tablespoons of G6 Vanilla Isolate Protein Powder
- (optional; you can also add a touch of vanilla extract instead)
- Place a medium skillet over medium heat on the stove. Let it heat up while you prepare the pancakes. Its ready when water dropped into the pan sizzles.
- To prepare the pancakes, mash the banana well with a couple of forks. Add the eggs, baking powder, and protein powder (if using) and whisk until well combined. Spray the skillet with nonstick cooking spray before adding in 2-3 tablespoons of the pancake mixture (I used a sprayed metal ring to make mine so round — if you don’t want to bother, they’ll just be a little wonky shaped.)
- Let the pancakes cook for 25-30 seconds before flipping and letting the other side cook for the same amount of time. Remove to a plate and serve with nut butter, sugar-free syrup, butter, fruit, or whatever you’d like!
Cinnamon Roll Protein Pancakes
- 1/3 C instant oats, dry
- 1 scoop G6 Vanilla Isolate Protein Powder
- 1/4 C liquid egg whites
- 1/4 C + 1 T fat free Greek yogurt
- 1/2 small banana
- 1 t vanilla extract
- 1/2 t cinnamon
- 1 T reduced fat cream cheese
- 1-2 T unsweetened almond milk
- 1 packet sweetener
- PAM Original nonstick spray
- In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, vanilla, and cinnamon. Blend until smooth.
- In a large skillet coated with PAM, begin cooking the pancakes over medium-high heat, about 4-5 minutes on each side.
- While the pancakes are cooking, spoon the remaining tablespoon of Greek yogurt and cream cheese in a small bowl. Microwave for 10 seconds to soften and stir until smooth. Add almond milk until your “icing” reaches the desired consistency and sweetener until it reaches the desired sweetness.
- Stack your cook pancakes, pour on the icing, and bask in your last moments of relaxation before starting the weekday grind.
Chocolate Banana Protein Pancakes
- 2 scoopsof G6 Chocolate Isolate protein powder
- 2 tablespoons gluten-free baking mix
- 2 tablespoons ground flax seeds
- 1/2 teaspoon baking powder
- 2 eggs, lightly beaten
- 1 banana, mashed
- 4 tablespoons almond milk
- In a mixing bowl, combine all dry ingredients together with a whisk.
- In a separate bowl, combine the egg, banana and almond milk.
- Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.
Chocolate Peanut Butter, Banana Protein Pancakes
- 1 cup Old Fashioned Oats
- 1 teaspoon Cinnamon
- 1 scoop G6 Vanilla Isolate Protein Powder
- 1 teaspoon Pure Vanilla Extract
- 1 cup Plain Greek Yogurt
- 1/3 cup Milk
- 2 tablespoons Granulated Sugar, or honey
- 1 Egg
- 1/4 teaspoon Baking Powder
- Peanut Butter
- Pure Maple Syrup
- Add all of the ingredients to a blender. Blend until smooth.
- Heat a large skillet or griddle to medium heat.
- Spray with non-stick spray. Pour about 1/4 cup of batter onto hot surface.
- Cook for 2-3 minutes until bubbles start to form. Flip, and cook for an additional 2 minutes.
- Serve with desired toppings.
Pumpkin Spice Protein Pancakes
- 1 scoop G6 Vanilla Protein powder
- 1/2 cup Pumpkin (not pumpkin pie filling)
- 1/2 tsp Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
- 1/2 tsp Baking powder
- 2 Egg whites
- 1/2 cup Oats
- 1/2 cup+ 2 tbs water
- 3-5 pkts Stevia (or 1/2-1 tbs sweetener of choice)
The estimated total time to make this recipe is 15 Minutes.
- Put all of the ingredients in a blender and blend until smooth!
- Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!
To purchase the G6 Vanilla Isolate please visit: www.g6sportsnutrition.com/products