Pancakes

Blueberry Protein Pancakes

Blueberry Protein Pancakes

Makes 2 servings of 4 pancakes. 
Mix together:
4 egg whites
1 tsp vanilla
1 cup blueberries, pureed in a food processor or blender
¼ c water
Add:
½ cup dry oatmeal
½ tsp baking powder
2 T milled flaxseed
1 scoop (4T) whey powder
Pour scant ¼ c onto a non-stick skillet sprayed with cooking spray.  Turn when the batter starts to set (1-2 minutes over medium heat.)  This is thick batter, and bubbles will usually not form on the surface.
Serve with whipped cream, sautéed bananas, peanut butter or Greek Yogurt.
Nutritional data (for four pancakes):
Cal:  338
Fat:  6.7g 
Sat Fat: 1.2g 
Chol:  20 
Sodium:  248mg 
Carb:  44.9g 
Fiber 10.3g 
Protein:  25.8g 
(The nutritional data is without any toppings.)

Pumpkin Protein Pancakes

Makes 2 servings of 4 pancakes. 
Mix together:
4 egg whites
1 tsp vanilla
2/3 cup canned pumpkin
¼ c water
Add:
1c Kellog’s All Bran (Place the cereal in a blender or food processor and crush a little.)

½ tsp baking powder
1 tsp cinnamon
1 scoop (4T) whey powder
Pour scant ¼ c onto non-stick skillet lightly oiled.  You may need to press the batter down a little to get the correct thickness.  Turn when the batter starts to set (2-3 minutes over medium heat.)  This is very thick batter, and bubbles will not form on the surface. 
Serve with whipped cream, sautéed bananas, warm apple compote, peanut butter or Greek Yogurt.
Nutritional Data (per pancake, without toppings)
Cal:           44
Fat:           0.6g 
Sat Fat:     0.1g 
Chol:        6.8mg 
Sodium:  73.3mg 
Carb:        8.4g 
Fiber        4.8g 
Protein:    5.1g 

Protein Pancakes

Protein Pancakes


My Protein Pancakes
Makes 2 servings of 4 pancakes. 
Mix together:
4 egg whites
1 tsp vanilla
1/3 unsweetened applesauce (or ½ cup canned pumpkin)
¼ c water
Add:
½ cup dry oatmeal (or ½ c Kellog’s All Bran)
½ tsp baking powder
1 tsp cinnamon
2 T milled flaxseed
1 scoop (4T) whey powder
Pour scant ¼ c onto non-stick skillet lightly oiled.  Turn when the batter starts to set (1-2 minutes over medium heat.)  This is thick batter, and bubbles will usually not form on the surface.
Serve with whipped cream, sautéed bananas, warm apple compote, peanut butter or Greek Yogurt.
Cal:  221 Fat:  5.1g  Sat Fat: 1g  Chol:  27  Sodium:  293.8mg  Carb:  23.8g  Fiber 5.1g  Protein:  21.3  (The nutritional data is using the applesauce and oatmeal version, and without any toppings.)
Note: in the first picture, the bananas are sauteed.  I put them in a non-stick skillet, without any oil or spray, over medium-high heat, and turned them while the pancakes were cooking.  That brings out the sugars and caramelizes them, and really makes the banana flavor pop.  The bananas were topped with whipped topping and cinnamon.  The second picture uses non-fat blueberry Greek yogurt and fresh blueberries to dress the pancakes.  The options are almost endless.