I love pancakes. And I love boosting my body with protein. Protein pancakes have it all. When it comes to pancakes I like both the french crepes and the american pancakes. For breakfast I prefer the latter, and for dessert I prefer the crepes. I used to make it all the time before, but this year I have been rather pancake- free. I think I have just forgot how good it is! So now I have started to experiment again, and I must say; this is my best pancake recipe regardless of its healthiness. They are so moist and fluffy! People do not believe that they are all- natural, stuffed with protein, low- carb, gluten- free, grain- free and lactose- free- when they eat them, and neither do I..!
Fluffy protein pancakes
These protein pancakes are the perfect way to start your day with in the morning, post- work out snacks or even dinner (if you add some savory on top). They also lighten up a grey and rainy day. Just add some extra good topping, and you will feel better. If you are not that fancied of going all paleo or all- natural, or if you want an even higher protein content, you may add 1 scoop of protein powder, and remove 1.5 tablespoons of coconut flour. If you are in a hurry or are not that keen on how fluffy they are, you do not need to divide the eggs, just whisk it all togheter. The pancakes pictured below are made with this combo (added proteinpowder and no dividing of eggs), and they will turn out a bitt less fluffy. The ones pictured above are the original fluffy ones.
2 medium sized eggs
3 tablespoons coconut flour
1.5 dl soymilk/lactose- free milk/ regular milk
1/4 teaspoon grounded cardemomme
1/4 teaspoon grounded cinnamon
1/4 teaspoon vanilla sugar/extract
1 teaspoon baking powder
1 pinch of salt
Divide the eggyolk and the eggwhite. Whisk the eggyolks in a bowl, and add milk. Whisk the eggwhite to a white and stiff mass with a pinch of salt.
Mix the dry ingredients into the eggyolk- and milk mix. Whisk it smooth, and let it rest for a bit.
Blend in the stiff eggwhites (whisk them a bit more just before blending) carefully with a balloon whisk (pictured above). Whisk it as little as you can, but make sure the blend is smooth in the end. Let it rest a couple of minutes. If you feel that the batter need a bit more liquid, add some more milk or water.
Fry the pancakes on high temperature on both sides in a heated pan, preferably with a lid (they will then rise more). I use a teflon pan, so I do not need any fat. If you do use another type of pan, add some coconutfat or wathever fat or oil you prefer. I always cover up the pancakes, so that they keep warm. It will be approx 4 pancakes (10 cm in diameter) depending on how big you make them.
Add your topping of choice, sweet or savory; berries, bananas, cottage cheese, agave syrup, greek yoghurt, chocolate chips (!), whipped cream, cream cheese, salmon, brie and so on. If you need a sweetener a good option is agave syrup, maple syrup or honey if you want to go clean. For my breakfast I prefer something fresh and as a nightsnack I prefer to sprinkle some natural agave syrup on top (pictured above). The options are endless when it comes to toppings!
Guilt- free facts:
- By adding some grounded cinnamon and cardemomme you add some antioxidants and these spices also help regulate the digestion.
- By eating all the pancakes bare, by yourself you will get 296 kcal, 30 grams fibre (!!!), 23 grams protein , 20 grams fat (3 grams saturated fat, when made with soy-milk) and 11.5 grams carbohydrates. Dig in!