By Chef Adam McLaughlin
Protein Packed Pancakes
I add 30 grams of protein powder to boost the protein in these.* I have kept the yolks inside the recipe as they contain good fats and will help to moisten the pancakes.
It’s true coconut oil is pure fat but it is a good fat promoted inside the medical and fitness industry for reducing risk of heart disease, cancer and infections due to harmful bacteria, viruses and yeasts. The ground cinnamon used here is also healthy to treat type 2 diabetes, reduce cholesterol and also has antioxidant effects.
The main ingredients are for the heart and antioxidant properties. It is a positive way to start the day and give you that boost of energy you need. Pair it with a glass of superfood grapefruit juice and you have a healthy morning breakfast. This recipe can be adjusted for athletes in competition training or keep it as is for the off season.
These pancakes are best eaten fresh and warm. If you make them, try to freeze them or store them in a refrigerator layered up with moist paper towels as they can become dry easily because of the low fat content.
Dry Ingredients
100 g ground oatmeal
40 g ground almonds or dissicted coconut
6 g baking soda
5 g ground cinnamon
Wet Ingredients
2 egg yolks
30 g coconut oil
40 g water
6 egg whites
Method
Sift together the dry ingredients. Mix together the wet ingredients. Make a meringue with the egg whites. Combine the dry ingredients to the wet ingredient using a whisk. In three additions fold in the meringue to the mix, being careful not to completely fold through after the first and second time. This will deflate the air. Cook pancakes like normal (I use a non-stick fry pan on medium/medium-high heat greased with a 1 calorie spray olive oil).
Ingredients For Topping
400 g nonfat, sugar-free Greek yogurt
40 g orange blossom water
10 g ground cinnamon
2 g (pinch) ground nutmet
Mix all ingredients together
Additional Topping
Blueberries, raspberries and fresh mint.
© healthy magz.
Protein Packed Pancakes
I add 30 grams of protein powder to boost the protein in these.* I have kept the yolks inside the recipe as they contain good fats and will help to moisten the pancakes.
It’s true coconut oil is pure fat but it is a good fat promoted inside the medical and fitness industry for reducing risk of heart disease, cancer and infections due to harmful bacteria, viruses and yeasts. The ground cinnamon used here is also healthy to treat type 2 diabetes, reduce cholesterol and also has antioxidant effects.
The main ingredients are for the heart and antioxidant properties. It is a positive way to start the day and give you that boost of energy you need. Pair it with a glass of superfood grapefruit juice and you have a healthy morning breakfast. This recipe can be adjusted for athletes in competition training or keep it as is for the off season.
These pancakes are best eaten fresh and warm. If you make them, try to freeze them or store them in a refrigerator layered up with moist paper towels as they can become dry easily because of the low fat content.
Dry Ingredients
100 g ground oatmeal
40 g ground almonds or dissicted coconut
6 g baking soda
5 g ground cinnamon
Wet Ingredients
2 egg yolks
30 g coconut oil
40 g water
6 egg whites
Method
Sift together the dry ingredients. Mix together the wet ingredients. Make a meringue with the egg whites. Combine the dry ingredients to the wet ingredient using a whisk. In three additions fold in the meringue to the mix, being careful not to completely fold through after the first and second time. This will deflate the air. Cook pancakes like normal (I use a non-stick fry pan on medium/medium-high heat greased with a 1 calorie spray olive oil).
Ingredients For Topping
400 g nonfat, sugar-free Greek yogurt
40 g orange blossom water
10 g ground cinnamon
2 g (pinch) ground nutmet
Mix all ingredients together
Additional Topping
Blueberries, raspberries and fresh mint.
© healthy magz.
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