I know what you’re thinking. And it is not what you’re thinking.
I know that the implications of “easy”, “single-serving” and “protein” ring some bells in your head. And whether they are good bells or bad bells I do not know. But one thing I do know: these are not the over-popularized egg + banana pancakes that you’ve watched completely overtake your Pinterest homepage like some kind of tropical flesh-eating disease.
Okay I’m sorry for that last sentence I really am. Deep breath. Let’s start all over. This is breakfast. These are pancakes. They are amazing and I am going to tell you how. And why.
They have three huge qualities. Let’s start from the top.
First, they are not “skinny pancakes” made from eggs and bananas.
I know that there was this really big craze going around for a while, (and maybe it’s still going on?) for these two ingredient pancakes that sounded really good on paper, but didn’t come out so great. At least not for me. And this totally blew my mind! I mean, how do some people make these things look so amazing? (like this girl, who blows my mind every time she posts.)
I think I just do not have a way with these infamous “skinny” pancakes.
Secondly, they are packed with protein. Like, literally. Packed. A single stack of these luscious pancakes delivers a whopping 13 grams of protein to your morning. Thirteen grams! That is a charge, people. I don’t eat protein powder, so this is big for me. A stack of pancakes that can naturally fill me up with thirteen wholesome grams of protein. Now that is awesome. (and it makes this super high-protein diet I’m on not so hard in the morning for a girl with a bit of a sweet tooth.)
The third and perhaps most important thing about these pancakes is that they are QUICK. like, seriously. Super fast. And this is important to me because I deal with stupid stomach issues. By that I mean, when I am hungry, (especially in the morning) I need food and I need it NOW. I’m not going to whip up a batch of muffins and wait thirty minutes for them to party in the oven. No sa. These babies take five minutes to throw together and about five more minutes in the pan.
So another great thing about these is that they are filling. Especially for only 190 calories! And I get a stack of about 6-7 pancakes out of the whole recipe. Get lost, deprivation. These guys will leave you feeling so satisfied.
Sweetener. I don’t put any sweetener in these pancakes. Sometimes I’ll throw in a pinch of erythritol, but rarely. Instead I break out the pure Vermont maple syrup (amazing stuff) and drizzle a little bit on when I eat them. So so good. I violently suggest you do the same. Oh but make sure it’s real maple. Not that artificially-flavored corn syrup impostor crap. (Sorry, I’m a VT girl. I am adamant about these things.)
Mix-ins. GO CRAYZAY. Seriously. You can throw pretty much anything into these pancakes. Chopped up walnuts, pecans, blueberries, raspberries, rolled oats, even chocolate. (which you should totally do if you’re not allergic to it like me.) Just keep in mind that the more mix-ins you add, the longer the pancakes will have to cook in the pan. Don’t go forking into a pancake that isn’t cooked all the way through. (it’s not fun. I know from experience.) Pancakes with mix-ins will probably take a minute or two longer to cook.
So go! Make these pancakes. This morning. And remember, they’re single serving. No sharing allowed. No matter how much everyone tries to fight you for them. These pancakes are for you. Because you are awesome.
These healthy pancakes are fluffy, satisfying and packed with protein. With only 190 calories, this is a filling and wholesome breakfast that's hard to beat.
1/4 cup ground flaxseed (flax meal)
1/2 teaspoon double-acting baking powder
1 teaspoon ground cinnamon
1 tablespoon unsweetened applesauce
2 tablespoons almond milk
1 large egg
optional: a pinch of sugar (or erythritol), spices or mix-ins (such as chocolate chips, blueberries, pecans, etc.)
In a small bowl, whisk together ground flaxseed, baking powder and cinnamon with a fork until combined.
Top with egg, milk and applesauce, scrambling the wet ingredients together a little on top before mixing it all together thoroughly with a fork.
Heat a little bit of oil in a large nonstick skillet over medium heat (or spray skillet with cooking spray). When the skillet is hot, drop batter into the pan (about 3 tablespoons of batter per pancake) and cook for 2-3 three minutes on each side, or until golden brown.
Pour on maple syrup and devour.
If adding mix-ins, be sure to cook the pancakes for a few minutes longer, insuring that all the batter is cooked through.