Apple Cinnamon Protein Pancakes

As I’ve mentioned before, I’m always trying to get some protein for breakfast. And I LOVE fruit!!! So making protein pancakes is a regular staple in my mornings. I normally go for cinnamon, chocolate, or plain vanilla. I top it with greek yogurt and berries! Recently I was given a large amount of apples, so I began experimenting with putting them in my pancakes!

Apple cinnamon pancakes

Ingredients:

    • 2 ripe banana, mashed
    • 2 whole eggs
    • 2 scoop protein powder
    • 2 tablespoon ground flaxseed
    • 1/4 cup of almond milk
    • 1 teaspoon of cinnamon
    • 1/2 teaspoon of nutmeg
    • 1 medium apple, chopped (I like mine chopped because I like the chunks in my pancakes. If you don’t like this texture, chop them finely or even grate them to get a flatter pancake)
    • cooking spray/ coconut oil
    • for topping: chopped nuts, greek yogurt, and if desired you can drizzle honey or agave.

Mix all the ingredients!

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Cook as a traditional protein pancake! LOW and SLOW. I cook on low for about 5 minutes on each side.

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Tip: If you like, you can sauté the apples before mixing them into the batter. It can make sure they are soft and cooked all the way through.

Pile on a plate and top as you please!

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Store any leftovers in the fridge or freezer and pull them out as you like.

What are your favorite protein pancakes? Any good recipes to share?

 

3 thoughts on “Apple Cinnamon Protein Pancakes

  1. Judy Lyon says:

    In college I used to enjoy hi=protein pancakes with cottage cheese. I don’t have the recipe now, but these from Weelicious look about right. I don’t remember any sweetener though.
    Cottage Cheese Pancakes (Makes 20-25 pancakes)
    Prep Time: 5 mins, Cook Time: 15 mins, Rating:
    Ingredients
    3 eggs
    1 cup cottage cheese
    1 teaspoon vanilla extract
    2 tablespoons honey or agave
    1/2 cup flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    butter, oil or oil spray
    Preparation
    1. Place the first 4 ingredients in a bowl and whisk.
    2. In a separate bowl whisk the dry ingredients.
    3. Pour the dry mixture into the wet mixture and stir until just combined.
    4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
    5. Cook for 2 minutes on each side or until pancakes are set and golden.
    6. Serve.
    *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
    Accompaniments: Maple Syrup or honey

    Liked by 1 person

  2. Judy Lyon says:

    I was so hungry this morning for these pancakes that I invented mozzarella pancakes. I didn’t have cottage cheese so used 3/4 c,hazelnut milk (or almond) 1 c. mozzarella, 3 eggs, 1/4 c.flour, 1/2 tsp baking powder. Mixed it in a blender and fried in butter. They were great.

    Liked by 1 person

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