I’m following a dietary protocol that requires I consume a scoop of whey protein powder each day. Yet I’m not too fond of shakes and smoothies. So I decided to try my hand at a protein powder pancake. I’ve made some before, but with flax meal added for the whole-wheat, nutty pancake flavor that yields. This time I wanted a “white” pancake and created one I think I can like for getting down that protein powder with more variety.
These are suitable for all phases of Atkins, Keto diets and dairy-eating Primal Blueprint folks.
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½ c. whey protein powder (I use NOW brand, unsweetened, unflavored)
1 tsp. psyllium husk powder
1/9 tsp. salt
2 T. CarbQuik bake mix (or other low-carb bake mix)
2 large eggs, beaten
2 T. water
½ T. coconut oil
1 T. butter (or coconut oil) to cook
DIRECTIONS: Beat the eggs, water, ½ T. coconut oil in a medium bowl. In a small bowl, mix the dry ingredients together. Add the dry ingredients to the egg mixture and whip with a whisk until smooth of lumps. Heat griddle or skillet over medium heat. Add the 1T. butter or oil for cooking. Spoon this not-too-thick batter onto hot griddle into 3 equal puddles, as evenly as possible. Patience, as they WILL rise, but not immediately. When they begin to bubble on the top and bottoms are golden, flip and cook another minute until second side is golden. Serve with your favorite sugar-free maple syrup or blended berry puree.
NUTRITIONAL INFO: Makes 3 pancakes. These are so filling, trust me, 1 will fill you up. Psyllium swells in your tummy. My husband had trouble eating his second one. Each pancake contains:
14.4 g fat
4.30 g carbs, 2.63 g fiber, 1.67 g NET CARBS
20.43 g protein
347 mg sodium