These pancakes are one of my favourite twists on the basic pancake recipe. I like to have pancakes here and there, but don’t like white flour or butter, or coating them in heavy syrup for that matter. These pancakes rely on gluten-free flour as the primary batter ingredient, and I add vanilla protein powder into them to give them a light, sweet taste – not to mention to get some added protein in for the day. These are delicious on a weekend morning, or even packed up to take with you as an after gym snack.
Light and Fluffy Vanilla Protein Pancakes
1 1/2 cups Greek yogurt (I use plain, but you can substitute any flavour)
1/2 cup gluten-free flour
1/2 cup vanilla protein powder
2 teaspoons baking soda
1. Whip the Greek yogurt and eggs together in a large bowl.
2. In a separate, small bowl, combine the flour, protein powder, and baking soda.
3. Mix the dry ingredients in with the wet ingredients. Use a whisk to whip the dry and wet ingredients up together well. This will help you get nice light pancakes. I like to put on Michael Jackson’s “Beat It” at this point and use it for motivation – I may or may not also throw in some killer dance moves that anyone who’s in the room gets to witness. When you’re done, the batter should be quite thick, so when you pull the whisk up out of the batter, the batter falls in sort of a peak shape. If it’s too thin it will be too runny, and if it’s too thick it won’t run at all. There’s that sweet spot in between and that’s what you want for the perfect pancakes.
4. Heat a griddle or frying pan over medium heat, then pour the batter on, using about 1/3 cup amounts for each pancake. Flip when you see bubbles spread across the top of the pancake, about 2-3 minutes, then cook for another few minutes on the other side.
Top your pancakes with some delicious fresh berries, or even a light drizzle of syrup if you want. It’s good to treat yourself once in a while, and at least with these tasty pancakes you know you’re still doing good for your body at the same time.