The first time I heard about protein pancakes was from a Facebook friend. When she told me what was in them, I all but gagged. I just could not fathom the idea that these might actually be edible.
A few weeks later, I was watching some videos on BodyBuilding.com of Ava Cowan (fitness model). I’m a big fan of hers, and was curious to see how she eats and works out. Imagine my surprise when she demonstrated how to make protein pancakes!
So I figured if my friend on Facebook and Ave Cowan can eat these, then there must be something to them other than just a high protein breakfast. So I gave it a shot.
I can tell you that not only were my husband and son impressed (guys and kids are the toughest critics!), but I was just over the moon. I’ve been eating these puppies for breakfast every morning since and I haven’t gagged even once! I swear! They are almost like eating a savory oatmeal muffin. A bit on the fluffy side, and just downright delicious!
From the Gracious Pantry archives. Originally posted: 2/18/2011
Recipe adapted from BodyBuilding.com.
- PANCAKE INGREDIENTS:
- 12 egg whites
- 1 cup quick oats
- ½ teaspoon olive oil (from an oil sprayer)
- OOEY-GOOEY TOPPINGS::
- 1 tablespoon clean peanut butter
- EXTRA FIBER TOPPINGS:
- 1 tablespoon clean hummus
- SAVORY MIX-IN SEASONINGS:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- SWEET MIX-IN SEASONINGS:
- 1 teaspoon. cinnamon
- Top with maple syrup
- Stir both ingredients together in a mixing bowl.
- Spray a non-stick pan (yes, it has to be non-stick) with about ¼ tsp. olive oil. It's not much at all. Just a very light mist.
- Ladle 3 pancakes onto your pan and cook like a regular pancake. Each pancake should be approximately 1 scant ladle full. Depending on the size of your ladle, you should get about 7 pancakes out of it.
- Spray with the last half of the oil, and ladle on your last 3 pancakes.
- You can serve this with any clean toppings you like. But I prefer to eat them plain like a piece of toast. Once they've cooled down, you can just grab and go!