Protein pancakes are becoming a very popular dish. What’s makes pancakes and other breakfast foods so trendy are the multitude of different ways each dish can be made. An added bonus is that you can eat breakfast any time of the day! At least I think so. However, the other big push right now is adding extra protein on your “healthy recipe.” This is ok to do, as long as you know which protein powder is the best to use.
Whey is a natural substance, the liquid part of fresh milk that is left over from making cheese. 24 centuries ago Hippocrates, our founding father of medicine, stumbled upon it as an alternative way to treat patients. Galen, another founding father of medicine, also advised his patients to use whey.
In the early 1700’s, a patient, who could not be cured by traditional doctors, went to the Swiss mountain village of Gais where he was healed by drinking whey on a daily basis. Word spread and people flocked to Gais to benefit from the miraculous properties of whey protein. Health spas soon spread across Eastern Europe, utilizing whey protein for its clients.
Today, however, much of the whey available in packaged form is chemically treated and has lost its healing properties. Make sure when considering protein powders that you look at ingredients that contain no additives, dyes, preservatives, heavy metals or natural flavoring.
In testing out a way to make pancakes healthy, my alternative ingredients include using almond meal/flour, either almond butter or smart balance butter, and no protein powder. Almonds themselves have added protein that will give your pancakes a boost. Here is my recipe for Blueberry Almond Pancakes:
- 1 banana mashed
- 1 egg
- Just under a 1/3 of a cup of almond meal/flour
- 1 tablespoon smart balance butter at room temperature (alternative almond butter)
- ¼ teaspoon cinnamon (alternative, use orange zest instead of cinnamon. It’s a great compliment to the blueberries).
- ¼ teaspoon almond extract
- ½ cup blueberries
- ½ tablespoon coconut oil (or alternative vegetable oil)
- maple syrup (try to use real maple syrup—like NY Maple)
The reason I use pure maple syrup is for the natural ingredients and it’s a nutritious sweetener. Not only are we supporting local farms, but we are helping to reduce pollution by using pure ingredient productions like NY Maple. Using pure takes away all the added preservatives and chemicals that many manufacturers use to keep shelved maple syrup “fresh” and longer lasting.
(1 tablespoon vanilla protein powder if desire)
- Mix all ingredients in a bowl, adding blueberries last so they don’t get mushy.
- Grease a griddle or large nonstick pan with coconut oil or smart balance butter.
- Using ¼ cup measuring cup, pour batter onto griddle. Cook until undersides are browned. This will take longer than your typical pancakes due to the almond flour. Flip carefully and cook until pancakes are set all the way through. Be aware that using almond flour or meal causes pancakes to stay slightly more separated. The bonding agent is weaker than white flour, so they may fall apart more easily. However, if cooked long enough (typically 4 minutes per side on low heat) it will form a perfect round pancake.
- Serve with pure maple syrup.