Looking for the best protein pancakes out there? I’ve tried protein pancakes in the past and they were just yuck. They always tasted like sweet egg whites, which I hate. Plus, they were never filling. I started making pancakes with psyllium husks at the recommendation of Kara Corey Fit Life and have found these to be much more satiating. Kudos to her for this recipe! Bonus: this recipe is also gluten free.
What you need:
5g Psyllium Husks (I ordered mine on Amazon)
10g Coconut flour (this is essential, otherwise it will taste like egg whites)
6 tbsp. Egg whites
1 packet of no-calorie sweetener
¼ tsp. baking powder (another essential to get it to rise)
½ scoop Protein powder (I rarely add it but this will increase the protein and add more flavor)
Walden Farms Syrup
½ c. fruit topping such as berries or banana
111 Calories 5.8g c / 1.5 f / 12g p
Measure out your dry ingredients and mix together. Add the egg whites and whisk together until there are no chunks.
Spray your pan with non-stick spray and heat to medium. Pour in the ingredients and cover your pancake. This helps it to cook faster, as it is a slow cook otherwise. Flip with the edges begin to bubble.
Top with whatever flavors you like!
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