Do you ever wake up with a grumbling stomach, really craving a hearty breakfast (but don’t necessarily have time to make a gourmet omelette?). For those days when you’re in need of something extra-filling, try this protein packed pancake recipe. You’ll still receive the full power of a regular serving of Gnarly Protein, but in the satisfying shape of pancakes!
We’ve added a dash of cinnamon and nutmeg, along with fiber-rich flax seeds, for extra flavor points. And, you can easily make the dry pancake mix ahead of time for quick mornings, camping trips, or life on the road. Then, when it’s time for breakfast, you’ll only need to add a few quick ingredients, mix it up, and enjoy!
Finish off your stack with any toppings you prefer, but we’d suggest a helping of almond butter, a sprinkle of cacao nibs, and an extra dash of cinnamon.
Ingredients:
4 Scoops Gnarly Vegan Protein Powder
¾ cup whole wheat flour
2 tablespoons flax seeds
½ tsp cinnamon
Pinch nutmeg
Pinch salt
2 tsp baking powder
2 eggs
~ ½ cup water
Directions:
- Blend together all dry ingredients until well combined. Store in a well-sealed container for up to six months, or place directly into a large mixing bowl.
- Add in eggs and water, and mix with a fork until smooth and clump-free. Add water as needed until you’ve achieved a consistency that can be easily poured but isn’t runny.
- Heat a frying pan over medium heat and melt a small spoonful of ghee, butter, or coconut oil in it. Pour pancake batter into the pan and cook for 30-60 seconds on each side. Repeat until all pancake batter is used up.
- Serve with your favorite toppings, and enjoy!
Makes 6-9 hearty pancakes.
