3 Simple Paleo Protein Pancake Flavors

If I’ve learned anything from dating an engineer the past three years, I’d like to think I’ve learned efficiency…or at last I’m starting to catch on. Where before I might have made three separate recipes, I realized that my weekend breakfast go-to paleo protein pancake recipe can be altered slightly to give you a host of delicious options to meet any morning craving. Once the base batter is assembled, you can divide it into two, or three, or even four separate bowls to slightly change up your pancake flavor profile by either mixing in a nut butter, cacao powder for my chocolate lovers, pumpkin if you’re feeling festive or even Matcha powder for my experimenters. So if you wake up and can’t decide which flavor you want, you can have then all, plus this recipe is grain free and paleo friendly. Start with the vanilla base batter recipe below and then add your own flavors or choose from the 3 options provided!

I always use coconut oil in the skillet.

Plain Vanilla Batter Recipe:

  • 1 cup almond flour (I use Bobs Red Mill when I’m home)
  • 4 eggs (preferably free range organic)
  • 1 Tbsp unrefined coconut oil
  • 2 scoops vanilla protein powder of choice
  • Splash of almond or coconut milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder (they’ll be ok without it, but this makes them more fluffy)

To Make:

Combine all the wet ingredients in a bowl and mix, and then slowly mix in the almond flour and baking powder. You want the batter to be runny, so keep adding nut milk until it is viscous. Once the base batter is assembled you can pick your poison from below.

Use a skillet or griddle on medium heat and pour batter into the pan in desired pancake size, flip once they start to bubble or brown on the bottom.

Pumpkin Spice Flavor:

1/2 cup canned pumpkin purée for the whole batch or 1/4 cup for half the batch if you are diving it up

2 tsp of cinnamon/nutmeg or pumpkin spice flavoring from Trader Joe’s

Chocolate chips (optional)

Mix thoroughly into batter

Peanut Butter Banana Flavor:

4 Tbsp peanut butter for the whole batch, 2 Tbsp for half the batch

1 smashed banana for whole batch, half banana for half batch (or chop them up and add to pancake son the griddle for bite sized pieces instead)

Pinch of cinnamon

Mix into batter

Pineapple Flavor:

Keep the batter the same but add pieces of sliced pineapple to pancakes once you pour them onto the griddle/pan so that they caramelize slightly when cooked.

Toppings:

  • Equal parts melted coconut oil, nut butter and maple syrup sauce
  • Fresh berries
  • Canned coconut milk blended on High with maple syrup for a frothy creamy sauce

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