Protein Pancakes: 3 Delicious Recipes

Pancakes: the weekend breakfast treat that represent the ultimate carb-laden indulgence. Sure, they’re delicious—but they can leave you feeling less than energetic. We’ve created three healthy pancake recipes packed with protein and high-quality whole grains (think spelt, quinoa, and oats). Each recipe provides the right mix of nutrients to power your morning. They’re all free of empty carbs, easy to make, and yummy (even kid-friendly), so you get to have your tasty A.M. Break out the maple syrup and read on.

1. If using dry quinoa, warm 1 tsp. Add quinoa and cook, stirring, until quinoa is dry and beginning to toast, about 1 minute. Add 2/3 cup water and a generous pinch of salt and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until water has absorbed and quinoa is cooked through, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Spread out on a plate to cool. 2. Preheat oven to 200ºF. In a large bowl, whisk together spelt, cinnamon (if desired), baking powder, baking soda and ¼ tsp.

In a small bowl, whisk together egg, yogurt, coconut oil, maple syrup, and vanilla. Pour yogurt mixture into flour mixture and stir until nearly combined. 3. Heat a griddle or large nonstick skillet over medium heat. Brush with coconut oil or butter. Drop batter (use about 3 to 4 Tbsp.

1 minute. Flip pancakes and cook until bottoms are golden and pancakes are cooked through, about 30 seconds to 1 minute longer. Place on a plate, keep warm in oven and repeat with remaining batter. 1. Preheat oven to 200ºF. In a large bowl, whisk together coconut flour, coconut, flax, baking powder and salt. In a medium bowl, whisk eggs, coconut oil, almond milk, maple syrup, and vanilla until well combined. Pour egg mixture into coconut mixture and stir until combined.

Mixture will be a bit thicker than traditional pancake batter, but if it seems too thick to spread, add more milk 1 Tbsp. 2. Heat a griddle or large nonstick skillet over medium heat. Brush with coconut oil. Drop batter (use about 3 Tbsp. 1 minute. Flip pancakes and cook until bottoms are golden and pancakes are cooked through, about 30 seconds to 1 minute longer. Place on a plate, keep warm in oven, and repeat with remaining batter.

Batter may continue to thicken as it sits. Stir in more milk 1 Tbsp. 1. Preheat oven to 200ºF. Place oats in a high-speed blender. Blend until oats form a powder. Add remaining ingredients except coconut oil (or butter); blend until smooth. 2. Heat a griddle or large nonstick skillet over medium heat. Brush with coconut oil or butter. Drop batter (use about 3 to 4 Tbsp. 1 minute. Flip pancakes and cook until bottoms are golden and pancakes are cooked through, about 30 seconds to 1 minute longer. Place on a plate, keep warm in oven and repeat with remaining batter.

A telltale sign: cookies on one part of the sheet are browning faster than the rest. • For convection, the rule of thumb is to set a convection oven 25 degrees lower than for a conventional oven. Two of the biggest concerns with gluten-free baking are cross-contamination and the use of ingredients with hidden gluten. If you are using a stand mixer that has had gluten flours or potentially contaminated ingredients in it, be sure to first properly wash and sanitize the machine's entire exterior.

The same goes for measuring cups, baking pans and cooling racks. • If your utensils are wooden or plastic and are well worn, consider buying new ones to use specifically for gluten-free baking. • Gluten-free cookies should be packaged and plated separately from cookies containing gluten. Failed cookies are almost always edible. Reduce them to crumbles and freeze for topping ice cream, sundaes or for creating parfait layers. You like cookies but don't bake, Here's the recipe for you. Have questions about cooking,

Our cookbook of the week is Fresh India by award-winning British food writer Meera Sodha. Over the next four days, we’ll feature recipes from the book and an interview with its author. To try another recipe from the book, check out: blackened sweet corn chaat and fresh matar paneer. A variant of the dosa (a fermented rice and lentil crepe), uttapam is “a cross between a pancake and a crumpet,” writes Meera Sodha.



Thicker than a dosa, toppings - typically tomatoes, green chilies, onion and cilantro - are cooked directly into the crisp and porous South Indian snack. “It’s a fun thing to make because it feels like a variation on a pancake. It has a slight tang to it and I just love the squashed tomatoes on there.

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