Five people have now seen me eating this protein pancake and have asked for the recipe, so I figured it was time to bring it to the masses (10 people count as masses, right?!).
There’s a lot of protein pancake recipes out there, but I combined a couple of my favorites to create the “perfect” one. Mostly, because there’s nothing better than chocolate and peanut butter. Especially if you’re on a diet, because it doesn’t feel like diet food at all.
– 1/3 c. oatmeal
– 2/3 c. egg whites
– 1 tbsp. special dark cocoa powder
– 1 tsp. cinnamon
– 1 tsp. vanilla
– 1/4 tsp. cayenne pepper
– 1 scoop chocolate protein powder
First, blend all ingredients in a blender until smooth. It should be the consistency of pancake batter (maybe just a little more liquid-y).
Next, set stove to medium heat. Spray a nonstick skillet with coconut oil cooking spray (or use olive oil). Wait for the skillet to heat up.
Then, pour the batter into the skillet. Cook until the edges are hard and the inside begins to firm up (about 3 minutes). Flip and cook a minute on the other side.
Finally, remove from the skillet and top with honey, peanut butter, Nutella or another favorite spread.
Protein Pancake Cooking Tips
I use about a 10 inch skillet and pour all the batter in and make one giant pancake. Usually I’ll make 2 or 3 in a row, let them cool and throw them in gallon zip locks so they’re easy to grab and take to work in the morning.
You can also omit the cocoa and cayenne and sub chocolate protein powder for vanilla. If I do that I add 1/2 tsp. cloves and a handful of nuts and blueberries. I call this a “Fruit & Nut pancake”. So creative, I should win an award.