A few months ago, I watched a video on YouTube that featured a woman who makes protein pancakes everyday for breakfast. I thought that was a great idea for breakfast. Who wouldn’t want to eat pancakes every day? I did a little research and found some recipes online. Most of them called for protein powder or had a ridiculous amount of ingredients that I didn’t have or couldn’t afford.
After a some failed attempts and convenience store breakfasts, I decided to try to create my own protein pancake recipe. I found whole wheat flour and flax meal at Kaldi, a supermarket chain in Japan, for under 500 yen. I knew that ground flax meal could be used instead of whole eggs and that it was a great plant-based protein option. Also, whole wheat flour is better for you then bleached white flour.
My first attempt was pretty successful. I enjoyed the nuttiness of the flax meal. Plus, using soy milk instead of dairy milk made the pancake more appetizing and less like a treat. However, they were a little dense. I knew I needed to fix this before I could post it on the blog. I found out that if you use too much flax meal, then it will thicken whatever you are making. For example, your pancake batter will be too thick and you’ll have to add more milk to the batter. I applied this tip to my second the second round. The second attempt was the best. The ratio of soy milk to flax meal was good and resulted in a pancake that wasn’t dense.
I’m really happy to have created a protein pancake recipe that isn’t terribly expensive and can be eaten every day. If you attempt this recipe, don’t be afraid to add to the original. I think they would be really good with bananas, chia seeds or peanut butter. The pancakes last for up to five days in the fridge.
Have you tried making protein pancakes?
If so, what are your tips for making them healthy and delicious?
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