Blogging Marathon #31: Week 2/ Day 1
Theme: Members Choice – Non-Indian Breakfast
Dish: Whey Protein Powder Pancakes
This week’s Blogging Marathon theme is Members choice, where SriValli asked the BM members to give them their wish list of dishes to make and we are required to pick one of those items. Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. I have picked Non-Indian breakfast, and the immediate thought that came to mind are pancakes. We love pancakes and it is a tradition that we go have brunch on most Sundays after we attend Sunday mass and the obvious choice during brunch is pancakes. Here, I have made a healthy high protein and low carb twist to pancakes that will be a hit with kids and adults alike.
You must have seen my Food Find post on Whey Protein where I have outlined some of the frequently asked questions about whey protein and explained its health benefits. I had mentioned that I have found some unusual ways to use whey protein. This is one such way. If you have been eating low carb for almost a year, you get bored with the regular egg based dishes and protein shakes. I was in such a state, when I completely avoided grains and carbs when I was pregnant with my second son, as I had gestational diabetes. And, I had a great big craving for pancakes. I had to make pancakes that will help me stick to my diet and also would keep my blood sugars under control. This was a recipe that quenched that craving, and a delicious one at that too.
I usually make a double batch of these pancakes and freeze one batch whereas put the remaining batch in the refrigerator. I could then warm these up in the microwave for a healthy breakfast before I go to work. This is a great recipe to give to kids, who normally refuse to take protein in any other form. It helps especially when given for breakfast, as it would keep you fueled and energetic throughout the day.
Makes 10 small pancakes
1/3 cup plain or vanilla flavored whey protein powder(heaping cup)
1/4 cup almond meal
1 tsp baking powder
1 tbsp sugar or sugar substitute(I have used splenda)
2 large eggs
1 tbsp butter, plus more for griddle
1/3 cup milk
2 tsp vanilla extract
sugar free pancake syrup/maple syrup/agave nectar for serving.
Heat a griddle over medium high heat. I love my electric griddle for making pancakes. If using it, preheat to 350 degrees.
Mix the dry ingredients in a medium bowl: whey protein powder, almond meal, baking powder and sugar substitute. In a glass measuring cup, melt the butter in the microwave. Remove, whisk in the milk and then add the eggs and vanilla extract. Whisk to combine. Pour the wet mixture into the dry mixture, mixing to combine, but do not overmix.
Grease the griddle with butter or non stick cooking spray. Spoon the batter – 2 tbsp per pancake. Wait until bubbles appear on the surface of the pancakes and the bottom is golden brown. Flip and cook the other side. Take care not to overcook or the pancakes wont be soft. Serve warm with a drizzle of sugar free pancake syrup/maple syrup/agave nectar.
Verdict: This was an experimental venture, but I was so happy with the outcome. The pancakes were soft and spongy, yet were very filling and kept me without going hungry until late afternoon. This one is a keeper.
Sending this to Sreevalli’s Healthy Bite event.Pin It