Protein Packed Pancakes

Do you ever struggle with what to eat for breakfast? You're not alone. One consistent themes I see with my clients is challenges with reimagining breakfast. Oatmeal, bagels and eggs are pretty recognizable go to's. What would you do if I told you couldn't have your go to? I'm guessing there may be a moment of panic!

Well, if you've worked with me in any capacity you've not undoubtedly heard emphasize the importance of a protein packed breakfast. If you want to increase your chances of stable mood and energy while curbing cravings later it the day, starting with a protein packed first meal of the day is a great starting strategy.

Now while pancakes are not my typical recommendation, it's something I found myself making for my son on weekly basis. While I always served them with some sort of protein, I still knew they were not the best way to start his day. So I took a basic refined carbohydrate bomb (and yes the were gluten free) and turned them into a protein packed, fiber filled batter without sacrificing texture or taste. And best of all, they are kid and hubby approved and something I feel good about feeding my family.

So, if you thought pancakes needed to be saved for the weekends then this recipe may change your mind. I like to keep some batter in the fridge for busy week day mornings because topped with some peanut butter (ok and some jam) can make for an easy on the go breakfast.

Ingredients
3 eggs
⅔ cup gluten free oat flour (I take whole oats and grind them in a coffee grinder to make the flour or you can purchase oat flour)
2 heaping tablespoons Collagen Peptides (I use Whole Body Collagen* or Vital Proteins Collagen Peptides
2 heaping tablespoons Whey Cool* protein powder (or other non-denatured grass fed whey protein or high quality non-diary protein powder)
1 tablespoon freshly ground flax seeds
½ teaspoon baking soda
¼ teaspoon sea salt
⅓  cup grass fed ghee, melted
⅓  cup liquid - you can use water, nut milk, whole milk, buttermilk, coconut milk… I’ve made them every which way and all work great. You may need to add a little more liquid if you need to thin it out.

Directions
Place the ghee in a pan and heat on low to melt. Set aside to cool.
In a medium mixing bowl, beat the eggs. Add your liquid and combine.
In a separate bowl, place the dry ingredients and combine with a fork or flat whisk.
Add the dry ingredients to the egg mix and stir until combined. Stir in the ghee. Adjust with more liquid if batter seems to thick.

Heat up a fry pan with a generous amount of ghee or butter and start making your pancakes! I like to scoop batter with a ⅓ measuring cup and cook one at a time.

Please note: With the addition of the protein powder, I recommend you cook them on medium to medium-low heat.

* These links take you to my online supplement dispensary, Fullscript, where you can order both Whole Body Collagen and Whey Cool protein powder.