High Protein Pancakes Recipes

Steps:

• 1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
• 2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
• 3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
• 1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
• 2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.

Steps:

• Combine all ingredients in blender or food processor. It is imperative that you use a blender or food processor, otherwise it will not be a smooth batter.
• Heat a pan over medium heat, spray with oil.
• Pour or spoon about 1/4 cup into a pan, shape into a pancake if needed.
• These will cook rather slowly, about 2 minutes on each side until slightly browned. Enjoy!

Steps:

• Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
• Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.

Steps:

• Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
• Spoon onto preheated, oiled griddle and cook as usual.
• Serve with butter and low-carb syrup, or sour cream and berries.
• Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
• Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.

Steps:

• In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
• Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
• Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
• Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
• Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.