Protein Pancakes

This recipe is perfect not only as a delightful breakfast but also as a pre-post workout meal. With 10 grams of protein in each serving, you'll be sure to recover from that delayed onset muscle soreness (DOMS) in no time!

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 236kcal

Equipment

Food Processor (see review about Best Blender Food Processor Combos)

Ingredients

For the blueberry chia jam (topping):

1 cup blueberries mashed
2 tbsp chia seeds
2 tbsp maple syrup or to taste
2 tsp lemon juice

For the pancake batter:

4 tbsp ground almonds
2 1/2 cups soy milk
3 cups quinoa flour
3 ea medium banana mashed
3 tbsp maple syrup
1 tsp salt
coconut oil as needed for frying

For the stack (between the pancakes):

1 cup coconut yogurt or Greek yogurt
3 tbsp pistachio nuts or pumpkin seeds chopped, toasted if you like
2 tbsp hulled hemp seeds
2 cups mixed berries

US Customary - Metric

Instructions

Make the jam by mashing the blueberries, using a fork, in a pan set over a medium-low heat.
When the mixture becomes bubbly and syrupy, remove from the heat and stir in the chia seeds, maple syrup, and lemon juice. Set aside to cool slightly.
Make the batter by putting all the ingredients (except for coconut oil) in a blender or a food processor. Blitz until smooth and thick.
Heat a teaspoon of coconut oil in a large frying pan over a medium heat. Then, add a few dollops of batter into the pan. Cook for a minute or two on one side, or until the edges are starting to brown and bubbles are starting to form on top.
Once the pancake turns into a nice golden brown color, flip it over with a spatula and cook for another couple of minutes. Set aside and keep warm while you repeat the process with the remaining batter, adding a bit of coconut oil with each batch. You should make about 24 to 36 pancakes.
Assemble your stack by layering the pancakes with a teaspoon of jam and yogurt. On the final layer, dollop any remaining yogurt and jam. Sprinkle with some nuts, seeds, and berries to serve.

Notes

You can make quinoa flour by simply tossing quinoa grains right into a high-powered blender or food processor.
For a low-calorie and low sugar/glucose alternative, remove the almonds and banana from the pancake batter. Fruits like blueberries provide more sugar when they’re converted to liquid. Thus, instead of topping the pancakes with some blueberry jam, garnish them with low-fat Greek yogurt, fresh blueberries, and chia seeds.
Freezing the entire stack of pancakes will end in a sloppy meal. Thus, if you're planning on freezing them for later use, freeze them separately. If the yogurt has separated, just whisk them vigorously until they're homogenous once more.

Nutrition