Healthy Protein Pancakes (Perfect for Pregnancy)

I’m excited to announce that my husband, Geoff, and I are expecting again! Baby Koch is due to join us the last week of September. We’re feeling thankful and I’m fully embracing this pregnancy (because the shop is closed after this addition).  So the dessert recipes I’ve recently written (here and here) were created as healthy alternatives to satiate sweet cravings during my 1st trimester. Biggest craving: vanilla cupcakes…especially with coconut buttercream frosting from Cupcrazed. Close second…pancakes.

There is something so comforting about warm, fluffy hotcakes with real maple syrup and butter. Sigh. But I hate the way I feel after I eat them. The pleasure is fleeting replaced by long term carb-crash and a gluten sensitivity. So I’ve been making my protein pancake recipe a couple times a week after my morning workout or on the weekend when I make big breakfasts for my boys. Usually when I think of protein pancakes I think of yuck recipes from weight-lifting Instagrams or magazines, full of artificial ingredients. These are the opposite. They are gluten-free, dairy-free, paleo, low carbohydrate, natural and airy. They have the consistency of real pancakes but slightly less dense. You don’t have to be pregs to enjoy these, but they are mommy-to-be approved.

Healthy Pregnancy Protein Pancakes

2016-04-06 07:50:27

Serves 1

A healthy, gluten-free alternative to traditional pancakes. Perfect for a high protein pregnancy breakfast.

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1. 1/2 cup egg whites
2. 1 scoop of Vega Vanilla protein powder
3. 2 tsp almond flour
4. 2 tsp PB peanut butter powder
5. 1/2 cup unsweetened cashew milk
6. 1 tsp cinnamon
7. 1 tsp pure vanilla extract
8. 1/2 tsp Himalayan pink sea salt
9. 1 Tbs pure maple syrup (optional topping)
10. pat of grass fed butter (optional)

Instructions

1. Combine all ingredients in a blender. Unlike traditional pancakes, the batter cooks much better when blended.
2. Spray griddle with non-stick cooking spray and turn temperature up to 350 degrees.
3. Immediately pour batter onto the griddle (don't let the oil get too hot and burn).
4. Wait for pancakes to bubble and flip (usually within a minute or two).
5. Before pouring the next round of better, quickly wipe griddle surface to remove any burned oil and then spray again. It also helps to turn it down to 300 degrees.
6. Top with maple syrup and Kerry butter.

Notes

1. Eat immediately. Protein pancakes will get soggy unless eaten ASAP.
2. For a chocolatey treat add 1 Tbs high quality, unsweetened cocoa.
3. As a natural alternative to maple syrup, try simmering down strawberries on the stove until they form a topping and stir in 1 Tbs coconut sugar.

By Chelsea Charles

Count Me Healthy https://countmehealthy.com/

If you make these healthy protein pancakes I’d love to hear how you like them!  And you must let me know if they (at least partially) fulfilled your craving for traditional pancakes.  xx Chelsea