Protein Pancakes

For those looking for a low carb, high protein breakfast or snack that doesn’t taste like cardboard, look no further then the protein pancake. Handed down to me from a friend and fellow kickboxer, I lived off these getting ready for the World Championships last year.

These ain’t no Aunt Jemima, but almost as good and certainly twice as healthy when topped with natural peanut butter and/or sugar free jam. I did buy a jar of sugar free syrup, but my French heritage would not allow me to ingest such blasphemy.

Very simple to make and they freeze quite well. Pop them into the toaster and they come out nicely toasted and cozy. Yes, cozy.

There are thousands of variations out there, find one you like and work with it.

This is how I started:

1 cup oatmeal
1 cup vanilla protein powder
2 eggs
3 tbs cottage cheese
2 tbs flax seed
1tsp cinnamon
2 tbs unsweetened almond milk
Dash of salt (I don’t really know what unit of measure a dash is, so use a sprinkle)

I hope I don’t need to explain how to cook a pancake, but for those who have been living off pb&j with the crusts removed their mommy has been making for them all these years, follow these easy steps.

1. Preheat frying pan or griddle using a low fat spray or perhaps coconut oil. I went with coconut oil, a little pricey but great for you. I was hoping for a slight coconut taste but it essentially has no taste. I suppose I could simply add coconut.

2. Mix ingredients in a bowl.

3. Cook

4. Eat

Four easy steps to a healthy pancake alternative. If you wish to freeze them, wait until they cool and wrap them individually with saran wrap. No need to thaw them before popping them in the toaster.


Hans und Franz


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