[I made a double batch today for me and my husband, which I’m not used to doing, hence the random half a pancake lol 😂]
Okay so as the title says this has truly been a quest of mine! If you’ve seen a few of my posts here, y’all know that I usually have the same thing for breakfast most days (why fix what ain’t broken hehe) but sometimes I shake it up with some protein pancakes ‘cause I have a bit of a sweet tooth 🤓. I’ve been tinkering with the recipe for a couple weeks now and today’s batch turned out absolutely perfectly so I thought it share it with y’all in case anybody wants to try it [see pic #2 for ingredients list and make sure to click on it so you don’t miss the last 3!]. I know a lot of us already know how to make pancakes, but for anybody who doesn’t, I go through it for you down below ⬇️💜
These pancakes are super tasty, thick and fluffy (that’s what took most of the work to achieve lol), and crazy filling thanks to all the fiber, protein and healthy fats 😋.
For the protein powder, you can use whatever you have on hand, just make sure to log your ingredients because your protein powder might have slightly different calories than the one I used. I used my premier pumpkin spice latte flavor and used the scoop that came in the container (23g worth of powder for my fellow weighers). I also added a sprinkle of cinnamon, ground cloves, nutmeg, and allspice to the batter for some extra flavor.
If you don’t have any of the sweetener on hand, you could just omit it. I just like to add it because it completely neutralizes the slight sourness of the Greek yogurt and makes them taste even more like regular pancakes.
Just measure out and mix all the dry ingredients together, then mix the wet ones in a separate bowl. Add the Greek yogurt directly to the dry ingredients then follow that with the bowl of wet ingredients and mix thoroughly. Then let the batter rest for 5-10 minutes (THIS IS IMPORTANT!! Gotta let the psyllium husk work some magic 🪄) while you heat up your nonstick pan. I use nonstick so I don’t have to use any butter to cook the pancakes in, though, sometimes I still use 1 tbsp just for flavor xD. That’ll add you an extra 100 cals so it’s totally up to you and what your needs are for the day.
This recipe technically makes 2 servings but I eat the entire batch for the macros specified on the 3rd slide (remember that NET CARBS, if you don’t know, are the total grams of carbs (24g) minus the grams of fiber (8g) AND the grams of sugar alcohols (over 8.5g so I rounded up to 9g) and that’s how we got to 7g of net carbs for the entire batch).
The whole batch makes 2-3 thick pancakes depending on how large you make them. I’d recommend using a 1/3 measuring cup to scoop the batter if you want 3 similar sized pancakes.
Use med-low heat on your stove top (mine is marked on a scale from 1-6 and I turn the dial to just under 3) and use the back of a spoon to gently spread the thickened batter into an even disc size. Cook until the edges are firm and the bubbles that come to the surface of each pancake pop but DON’T refill with liquid batter. That’s how you know it’s time to flip them. Once you flip them, let them cook on the new side for ~2 minutes then use your spatula to make a small indentation in the pancake so that you can see the inside. You’re checking to make sure the inside is cooked through and not liquid. Once you’ve confirmed it’s cooked through, you can remove it from the heat and pour the next one.
Once all your pancakes are cooked you can serve them with some low cal sugar free syrup, some berry compote, a little melted peanut butter (this is super tasty if you’ve never tried it), a scoop of Greek yogurt or a dusting of powdered sugar.
Enjoy everybody! Thanks for reading this far lol I’m quite proud of this recipe and put a lot of effort into creating it xD
by Elfie_Mae