Lately I’ve been craving pancakes, however, as I’m a bit of a gym junkie and try to eat healthy, eating a mound of carbs and sugars was simply too guilt-inducing. I’ve made Ricotta Pancakes in the past, but found their texture unsatisfying as they’re quite airy. So I looked for a healthier recipe that contained no flour or sugar and wasn’t too high in fat.
From my search, I’ve created this recipe: Chocolate Protein Pancakes. Instead of flour, they use almond meal and protein powder, which gives them the dense texture of proper pancakes. The almond meal contains a few calories, so they’re not quite perfect, but pretty close to. They can also be a little drier than regular pancakes because of the protein powder (you could add a little more canola oil to the batter if you’re not so worried about fat content) so load them up with plenty of berries and syrup. Yum!
1/2 cup almond meal
1/4 cup chocolate protein powder
1/4 cup low-fat milk
1 tbsp canola oil
1 tsp baking powder
pinch of salt
1 tbsp sugar-free maple syrup
Canola oil spray
strawberries, raspberries and sugar-free maple syrup to serve
- Whisk together the almond meal, protein powder, egg, milk, baking powder, salt and syrup.
- Heat a frying pan over medium-high heat. Spray with a little oil, before adding dollops of pancake mixture.
- Fry for 2-3 minutes until bubbles appear. Flip and cook for another minute until cooked through. Set aside and keep warm. Repeat until all the mixture is used up.
- Serve warm pancakes with berries and maple syrup.