Gluten-Free, Kid-Friendly, Anti-Inflammatory Diet, Soy-Free, Kosher
Orange / Yellow, Purple / Blue
Under 30 Minutes (Under 1 Hour)
Admit it. You love pancakes but you’re kinda thinking twice every single time you’re gonna make or eat them. That sluggish feeling after that delightful experience? That’s sugar rush and crash, folks! Sugar rush and crash!
With that amount of flour, syrup, whipped cream… Well, that sounds yummy but is it really worth eating?
Today, we’re gonna show you the way to get the best of both worlds!
With this protein pancakes recipe, you’ll be sure to get that nutrition, not to mention the fiber and protein it provides, without having to suffer from that dreadful sugar crash.
What makes this recipe different?
Well, we changed the traditional heavy syrup with some homemade blueberry-chia jam. It’s still sweetened with maple syrup though, but at least, it’s a lot healthier. And, instead of using our go-to all-purpose flour and whole milk, we used quinoa flour and soy milk to give it up some protein. Lastly, instead of butter, we used coconut oil for pan-frying the pancakes.
All these fiber and protein content will surely make you full for a longer period of time. Not only that, but it’ll also help in repairing those worn-out muscles right after hitting the gym.
So, whether you’re trying to revamp your breakfast or looking for a yummy pre or post-workout meal, be sure to try this protein pancakes recipe down below.
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