If you’ve never added orange zest to your protein pancakes, you need to start now. The orange is a delicious addition to the vanilla and goes extremely well with cinnamon-packed, sweet, and vanillay cakes as well as… protein pancakes!
3/4 cup oats (gluten-free or regular) 1/8 cup vanilla Pea Protein (or vanilla Casein)
1/2 tbsp orange zest
2 egg whites
1. Blend everything together using a food processor, standing blender, or handheld blender. Once the batter’s nice and smooth, heat up a big nonstick pan or a bunch of little ones like the ones I used (see below). Grease the pan or pans with coconut oil, butter, or calorie-free spray. It’s important that you get the pan HOT and THEN pour the batter on it. Don’t start with a lukewarm pan because if you do, the chance of your pancakes sticking goes up.
2. As soon as you spoon the batter on the pan, lower the heat down to medium. The way you know when a pancake is ready to flip is by looking at whether bubbles have started to form on the pancake’s surface (see the second picture to the left here). As soon as they do… BAM! Flip.
Macrosper pancake stack
584kcals, 57g carbs (out of which 10g is fibre), 66g protein, 10g fat
Note: To lower the carbs, sub the oats with a combo of ground almonds and coconut flour!