
Weekends are made for enjoying pancakes. Period.
But, breakfast is the one meal where people tend to have low protein intake, leaving total daily intake be inadequate, or skewing the overall intake toward the end of the day.
Both scenarios are sub-optimal for weight loss, muscle gain (toning) and/or training recovery. With this recipe we can have our (pan)cake and eat it too.
High Protein Blueberry Pancakes Serves 1

What you'll need
¼ cup liquid egg whites (around 4 eggs)
1 scoop (25g) of vanilla whey powder
½ banana, mashed
Almond milk, if needed
¼ cup (25g) fresh or frozen blueberries
½ tsp. coconut oil
How to make it
Whisk together the egg whites and protein powder.
Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick, add a splash of almond milk to thin it out.
Heat the coconut oil in a pan to low-medium. Pour in the pancake mixture and cook until little bubbles form (about 5 minutes).
Make sure the pancake has set enough before you try flipping it, then flip over. Cook the pancake for another 2-3 minutes.
You can also make 3 small pancakes instead of 1 large. Just manage the use of coconut oil to minimise unwanted excess calorie intake.
Serve with your favourite toppings.

Leave a comment to let us know how you like it. Or share a similar favourite of your own.
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