About a year ago, I started drinking protein “shakes” in the morning.
(And by “shakes” I mean I am too lazy to actually pull out the blender so I just mix the powder with water and call it a day.)
I was always hungry an hour after eating cereal, and with my on-the-go schedule that was unacceptable. Protein powder really fills me up and keeps me fueled throughout the morning and into the early afternoon. Now, I notice a huge difference in my hunger and blood sugar levels when I don’t drink it.
This morning, I didn’t feel like drinking my breakfast. I wanted something fun and frivolous feeling that would still fill me up. Enter the protein pancake!
I did a quick internet search for a protein filled breakfast idea and found a yummy looking recipe for protein pancakes on one of my favorite work-out sites, Blogilates.com. With a few tweaks to accommodate the altitude and to adapt to my pantry contents, this recipe delivered 3 full size, fluffy pancakes! I topped them with a little pumpkin puree (What else?!) and enjoyed a delicious, and filling, breakfast for under 200 calories!
adapted from this recipe on Blogilates.com
- 1 scoop Vegan Vanilla Protein Powder
- 1 Tbsp ground Chia Seeds
- 1/2 tsp Baking Powder
- 1 large, organic Egg, beaten
- 1/2 tsp Cinnamon
- 1/3-2/3 cup Water
- Blueberries, optional
- In a medium bowl, gently mix protein powder, chia seeds, baking powder, egg, cinnamon, and 1/3 cup water until just combined. DO NOT OVER MIX!
- Heat a skillet over medium heat.
- Scoop 1/4 cup of the batter into the warm skillet and cook about 1 minute on each side.
- As it sits, the batter will thicken (this is due to the chia seeds). Thin with remaining water as necessary.
- If using the optional blueberries, after scooping the batter into the skillet, wait about 20 seconds and then drop 4-5 berries onto the pancake.