Protein Pancakes

My girls love pancakes for breakfast on the weekend.  Unfortunately, most pancakes are made with a lot of flour and sugar and not a lot of protein, fiber, and healthy fats, leaving everyone feeling starving an hour after breakfast. 

Thankfully, I found a recipe for Blueberry Waffles from Danielle Walker and adapted it to make Protein Pancakes.  These Pancakes have 60 grams of protein total (There are roughly 4 servings), giving 15 grams of protein per person.  Protein Pancakes also contain healthy fats from the eggs, avocado oil, and cashews, and fiber from the cashews and Berry Sauce.  Now when my girls enjoy pancakes for breakfast, they are full for several hours since they are starting their day of with a balanced breakfast.  

Protein Pancakes

Ingredients

3 pastured eggs

½ cup almond milk, unsweetened (or milk of choice)

3 tablespoons avocado oil

½ teaspoon vanilla extract

1 cup raw cashews

2 tablespoons gluten free all-purpose flour

1 scoop unflavored protein powder (I like Be Well for its simple ingredients)

¾ teaspoon baking soda

¼ teaspoon sea salt

Berry Sauce

1 cup of frozen organic mixed berries.

Directions

1.     Place all ingredients in a high speed blender. Blend until completely smooth.

2.     Turn griddle on medium, low heat.

3.     Once heated add grass fed butter.

4.     Once melted, scoop batter onto the griddle.  I usually use a ¼ cup for each pancake.

5.     Once bubbles start to form, flip pancakes.  Cook for about 2 to 3 minutes on both sides.

6.     While pancakes are cooking, heat up frozen berries in a small sauce pan. 

7. Once softened, lightly mash. Add maple syrup to taste or drizzle it on the pancakes separately