Prep Time: 5min
Cooking Time: ~5-10min
1 Heaping Scoop NSF Certified for Sport Vanilla Protein Powder (*I used Garden of Life)
1 Egg, beaten
1/2tsp Baking Powder
1Tbsp Flaxseed, ground
1/4tsp Vanilla Bean Paste (*or you could use extract)
1/8tsp Cinnamon, ground
~1/4 Cup Non-Fat-1% Milk or Non-Dairy Alternative (*enough to get the consistency of pancake batter)
1Tbsp Blueberry Maine Stonewall Syrup
1Tbsp Almond Butter
In a large liquid measuring cup or bowl, beat egg and add in the baking powder - stirring until evenly incorporated into the beaten egg. Then incorporate the protein powder, ground flax, vanilla bean paste, cinnamon and milk - incorporating enough milk that you get a pancake-like consistency. If you wanted, you could incorporate blueberries or chopped up fruit into your batter to give it a little surprise on the inside.
Heating up a medium-sized skillet on Low-Medium heat, spray your skillet with non-stick cooking spray. Once the skillet as heated up, use a large spoon and scoop batter onto the skillet - forming about a 4"-6" circle. Allow the batter to cook on the stovetop, watching for bubbles to form on the top. Then flip the pancake over and cook for about 20-30 seconds longer. Remove from the skillet and place the pancake on a plate. Repeat the process over until the batter is used up.
*You could use any toppings you desire. Containing less carbohydrate than usual pancakes, you could either add dry oats to your pancake batter to give them some fiber and/or incorporate fresh fruit on top! This is highly recommended for my endurance athletes, those refueling after a long practice/training session/game, and for those using this recipe as a meal. However, the recipe alone may be a good bedtime snack, 1.5-2hours before bed, for my elite athletes!
Nutrition Facts (serves 1):
415 Calories, 19g Fat, 2.5g Sat Fat, 188mg Cholesterol, 336mg Sodium, 27g Carbohydrate, 5g Fiber, 0g Added Sugar, 33g Protein
Jessica G. Anderson, MS, RD, LD, ACSM EP-C