I’ll admit it- breakfast is one of my biggest guilty pleasures! I’m a sucker for anything and everything related to that first meal of the day! – from the warm coffee mixed with sweet cream to the stacks upon stacks of bagels, pastries, & breads- all topped high in either rich, decadent maple syrup or smothered in peanut butter deliciousness!
Truth be hold, I would forever be content if I had no other option but to consume breakfast foods morning, noon, and night. However, I’m not quite sure my metabolism would respond in the same happy manner as my mind.
For me, I’m naturally drawn to the carb-heavy menu options- pancakes, waffles, thick oats, you name it…
While I do enjoy my fair share of egg white omelets with a side of turkey bacon and sausage, It’s just not my tendency to crave that protein-rich food that is oh so important to fueling my body! BUT thanks to Chef Josh Charles over at www.honeyandthymeus.com, I can have my “cake” and eat it too!
I highly recommend you check out his work; he’s truly a whiz in the kitchen. Not too long ago he created an easy recipe that I am absolutely in love with and so eager to share with all of you! Seriously, I can’t convey how much of a game-changer this simple protein pancake recipe has been in my diet plan this year! Even better- it’s gluten-free!
It’s the warmth and comfort of home-style cooking mixed with the sweetness of strawberries all wrapped together in one amazing combo that packs over 20 grams of protein and only 25 grams of carbs per serving! Add whatever fruit or toppings you like to make this an experienced customized to your taste buds! Breakfast will never be the same again!
Gluten-Free Protein Pancakes (serves 4)- 21g protein/ 25g carbs/ 3.5g fat per serving
- 1/4 cup Oat Flour
- 2 scoop Level-1 Strawberry Milkshake Protein Powder
- 6 oz. Egg Whites
- 8 oz. Cashew Milk
- 3/4 cup Gluten Free Flour
- 1 tbsp. Chia Seeds
- 1 tsp. Sugar
- 1 tsp Stevia
Frosting- 10g carbs/ 9g protein/ 2g fat
- 1/2 scoop 1st Phorm Ignition
- 1 scoop Level-1 Strawberry Milkshake Protein Powder
- 2 tbsp. Low-Fat Cream Cheese
- 2 tbsp. water
Step 1- Make the Batter
Combine all ingredients except the egg whites in a medium mixing bowl and combine. In a separate mixing bowl whip the egg whites until foamy, about 3 minutes. Gently fold the egg whites into the batter and set aside.
Step 2- Make the Frosting
Combine all ingredients and mix until well incorporated. Reserve in bowl or place into a piping bag for easy topping.
Step 3- Make the pancakes
Use a 1/4 cup scoop to portion pancakes into a non-stick skillet over medium heat. Wait until you see bubbles forming on top of the batter and flip with a spatula. Cook an additional 30-60 seconds and remove from pan. Repeat 7 more times until you have no more batter.
Step 4- Put it Together
Stack up 2-3 pancakes and top with a large dollop of cream cheese frosting. Then top with your favorite fruits and a bit of maple syrup.
P.S. If you’re looking for more great breakfast recipes- have you tried my Artichoke Spinach & Cheese Breakfast Bake?