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Easy Prep Healthy Protein Pancakes

Base Prep 10 minutes | Prep & Cooking 10 minutes | Base Recipe serves 7


The last thing I feel like at 7 in the morning when its 1 degrees outside is a cold breakfast smoothy. So I made a decision this morning to change up my routine to make sure I can keep fully enjoying the experience of my day’s first meal.





You don’t look at pancakes and think “that’s a simple and quick thing to have in the morning” but give this bad boy a chance.


This brake down quick prep recipe makes it super easy for you to prepare this meal in advance and then make and have them ready on the table to eat within 15 minutes.


These pancakes are also packed full of nutrient goodness with high fibre and high protein to start you off right in the morning. 


In line with making healthy meals as quick and as easy as possible for all us busy folk, I suggest that the base of this recipe is prepared once a week or if you’re super keen once a month. 


 

BASE


Ingredients 


¼  cup x Lupin flour 

¼ cup x Protein powder (I use Prana, Vanilla/Maple) 

½ cup x Coconut Flour 

½ cup x Almond meal 

½ cup x Golden flaxseed meal 

2 tbsp x Baking powder

2 tbsp x Chia seeds  

1 tbsp x Xylitol (plant-based sweetener) 

1 tsp x Himalayan salt 

2 cups x Blueberries (fresh or frozen)

2 cups x Raspberries (fresh or frozen)

1 tbsp x Cinnamon 

2 tbsp x Chia seeds


Preparation 

  • Add all base ingredients into a bowl and thoroughly mix and then store in an airtight container. 

  • You can choose if you would like to add Xylitol to your pancake mix, I don’t always add this to the mix and it tastes just a delicious.

  • Mix cinnamon and chia seeds for and store in an airtight container. 

  • Combine blueberries and raspberries and store in the freezer.


 

SING SERVING - TWO PANCAKES



Pancake Ingredients 


1/4 cup base mix

1 x large egg 

¼ cup x Almond milk 


Topping Ingredients


½ sliced x Banana 

¼ cup x Blueberries (frozen or fresh)

¼ cup x Raspberries  (frozen or fresh) 

¼ tsp x Cinnamon  

1 tsp x Chia seeds


Preparation

  • In a small mixing bowl add a ¼ cup of base mix. 

  • Add the egg and almond milk 

  • Whisk together thoroughly. 

  • In a fry-pan add a tbsp of unsalted grass-fed butter or coconut oil.

  • Once melted pore mix onto pan dividing it into two pancakes. 

  • On medium heat cook for two one minute, flip and cook for a further 1- 1 ½ minute. 

  • Place cooked pancakes on a plate and top with banana, berries and cinnamon-chia mix. 

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