PROTEIN PANCAKES - NO BANANA OR OATS!
A simple protein packed stack of pancakes that have no oats, no bananas, no blender needed, and they're gluten free, keto and low carb!
Provided by jenniferbanz
Categories Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- Place a non-stick skillet on the stove over medium heat. Spray with cooking spray or use butter or coconut oil and let melt.
- Mix the eggs, protein powder, and baking powder in a large bowl. Add the water or almond milk a little at a time until the batter is pancake batter consistency. You may not need all of the water.
- Using a 1/3 cup measure, pour out the batter into the skillet. I was able to make 3 at a time. They are ready to flip when bubble start to form on the top.
- Serve with butter, sugar free syrup, and chocolate chips.
Nutrition Facts : Calories 252 kcal, ServingSize 1 serving
LOW-CARB PANCAKES
If you are watching your carbs and craving pancakes, here is a breakfast you will like. To obtain almond meal, put some almonds in your food processor and pulse them until they are the consistency of cornmeal. Be careful if you over-pulse, you will obtain almond butter :).
Provided by Engineer in the Kit
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Cook the batter as you would pancakes, be careful not to burn them as you might not get the regular bubbles.
- Serve them with sugar-free syrup.
Nutrition Facts : Calories 468.2, Fat 41.8, SaturatedFat 5.1, Cholesterol 186, Sodium 362.2, Carbohydrate 11.6, Fiber 5.8, Sugar 2.8, Protein 16.4
HELEN'S HIGH-PROTEIN LOW-CARB PANCAKES
My mom invented this recipe a few years ago for our low carb lifestyle. It makes a nice break from eggs. We have often served these pancakes to guests not on a diet and they enjoy them too. It's a great way to get your omega-3's from flax. The recipe is very flexible, and you don't even need to measure the ingredients--just eyeball the proportions, or vary it to suit yourself after you've gotten the idea. I have used sour cream or cottage cheese instead of ricotta, and it works just as well (plain yogurt would be good, too). Cottage cheese makes a very tender, flavorful pancake, but omit the salt because cottage cheese is quite salty compared to the others.
Provided by TapestryThreads
Categories Breakfast
Time 15m
Yield 4 5-inch pancakes, 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 327.6, Fat 24, SaturatedFat 8.2, Cholesterol 310.4, Sodium 927.4, Carbohydrate 9, Fiber 5.7, Sugar 0.8, Protein 20.2
PROTEIN PANCAKES
Sweet, fluffy, and light high protein pancakes make the perfect low carb breakfast for a slow Sunday morning.
Provided by Mia Henderson
Categories Breakfast
Time 10m
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the egg and 2 tbsp of almond milk.
- Add the protein powder, baking powder, and salt.
- Whisk well until no lumps remain. You can use a blender if the lumps are persistent. Add the 3rd tbsp of almond milk to adjust the consistency if necessary.
- Spray a non-stick pan with oil, and place over medium heat.
- Use a cookie scoop (or ¼ measuring cup) to pour out the batter into the skillet. Cook for 30-45 seconds or until bubbles start to appear on the top.
- Flip the pancakes, and let cook for another 20 seconds. Transfer to a plate.
- Arrange the pancakes on top of each other, and serve with your toppings of choice such as- butter, sugar free syrup, chocolate chips, etc..
Nutrition Facts : Calories 193 kcal, Carbohydrate 2 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 248 mg, Sodium 189 mg, Fiber 1 g, ServingSize 1 serving
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