How mysterious do these sound? Ok, there’s really very little mystery, but I’ve been tinkering around with protein pancakes for awhile now.
My first few experiments resulted in ugly faces and bites spit into the trash. Seriously, they were that disgusting. I’m also highly suspicious of recipes that come from fitspo sites. Some of these people have been deprived of delicious, gluteny, rich treats for so long that they actually believe that their concoctions taste good. That’s sad. I cry tears for these sad substitutions.
Still, I’m reining in my calories lately and don’t have a lot of wiggle room for eating pancakes on the regular unless I make them a bit less calorie laden. These help me meet my protein target AND they taste delicious. Boomshakalaka!
Here are truths that I’ve found about making protein pancakes. Man, that sounds serious for a post about breakfast food.
- Greek yogurt is the secret ingredient. It makes them have a little something something: a tang, if you will. It also seems to help the texture be thicker.
- A vehicle for protein powder that is not a smoothie was my initial purpose for making protein pancakes. However, protein powder can make your cakes really dry. Using a little extra liquid in the form of yogurt, milk, or egg helps.
- You’ll need some kind of pancake mix or flour + 1/2 tsp of baking powder. Kodiak Power Cakes have a higher protein content than most mixes. I find it at Target.
- Certain brands of protein powder give pancakes a really funky, awful taste. I haven’t yet found a whey protein powder that meshes well in pancakes from a flavor perspective. Egg white protein, at least the Jay Robb brand, blends in perfectly. (Note: I’m not affiliated in any way with Jay Robb Protein. However, I’m a big fan. Sup, Jay Robb?)
- A little bit of fruit really helps with taste and texture. Bananas in particular helped combat dryness while adding a hit of sweet.