I can’t tell you how long I gave up pancakes. When I was in my 20s, I could metabolize anything with no ill effects, but once I entered my 30s I realized I could not eat a bunch of refined carbs in one sitting. Take for instance, pancakes. If I indulged in a stack of pancakes for Sunday brunch, I would end up feeling dizzy and light headed from the sugar rush. And worse yet, after two hours I would feel ravenous all over again! So I said, to hell with pancakes for many years…until I discovered how to make low sugar high protein pancakes my way. Now I have them several times a week! These pancakes help me retain my muscle mass, so I eat them after a weight lifting session. I also eat these as a dessert at the end of the day when craving something sweet. As an intermittent faster, I don’t give up breakfast, I just have breakfast later in the day, anytime between 1:00 pm and 3:00 pm. These pancakes keep me full well until dinner at 6 or 7 pm.
The magic in these pancakes lies in the protein powder. In the video I used a high quality vanilla whey protein powder by Antler Farms Whey Protein but you can use any kind of protein powder you wish. Just make sure the powder is organic without artificial colors or sweeteners. I like the Antler Farms brand because there are only 4 ingredients I recognize, and the product is from New Zealand, where the standards for meats and whey protein are high. New Zealand is the world leader in animal welfare, the 1st out of 50 countries in animal protection. Oh, and of course, these pancakes are gluten free because there is no flour!
For the recipe tutorial, click on the video below, and let me know what you think! If you want more healthy recipes like this just drop me a comment.
1 egg (or a flax egg for vegans)
1 tsp coconut oil
2 tbs whole milk ricotta cheese (or any non dairy soft cheese)
½ tsp baking powder
Toppings: berries, nut butter, sugar free syrup