Recipe

Protein Pancakes

This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

Because research shows that starting your day with a high-protein breakfast can aid weight loss and boost energy, these "Joy Food" pancakes will leave you feeling worlds better than traditional starchy flapjacks. Whip up a batch and dig in.

01_01ProteinPancakes_018.jpg

This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

Because research shows that starting your day with a high-protein breakfast can aid weight loss and boost energy, these "Joy Food" pancakes will leave you feeling worlds better than traditional starchy flapjacks. Whip up a batch and dig in.

  • Prep time
  • Total Time
This recipe makes 1 Serving
Ingredients:
  • 1/2 cup quick cooking oats*
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sugar or sugar substitute
  • 1/2 teaspoon ground cinnamon (optional)
Preparation:

Generously coat a skillet with nonstick oil spray and warm over medium heat.

Combine all of ingredients in a small bowl and stir until thoroughly mixed.

Pour the mixture onto the skillet to make either 1 jumbo pancake or 5 small pancakes. Cook until you see small bubbles forming,  2 to 3 minutes for the jumbo pancake or 1 to 2 for the small pancakes. Then flip the pancake(s) over and cook until golden brown, 1 to 2 minutes.

Optional topping: Nuke frozen fruit in the microwave, then pour the fruit and all the natural juices over the finished pancake as I’ve done in this picture. Tastes amazing . . . and no added sugar.

Tip: For a moister pancake, cover the skillet with a lid while the pancake is cooking.

*Note: For celiac disease, make sure oats are certified gluten-free.


For more tasty energy-boosting foods, check out these simple swaps.

Preparation:

Generously coat a skillet with nonstick oil spray and warm over medium heat.

Combine all of ingredients in a small bowl and stir until thoroughly mixed.

Pour the mixture onto the skillet to make either 1 jumbo pancake or 5 small pancakes. Cook until you see small bubbles forming,  2 to 3 minutes for the jumbo pancake or 1 to 2 for the small pancakes. Then flip the pancake(s) over and cook until golden brown, 1 to 2 minutes.

Optional topping: Nuke frozen fruit in the microwave, then pour the fruit and all the natural juices over the finished pancake as I’ve done in this picture. Tastes amazing . . . and no added sugar.

Tip: For a moister pancake, cover the skillet with a lid while the pancake is cooking.

*Note: For celiac disease, make sure oats are certified gluten-free.


For more tasty energy-boosting foods, check out these simple swaps.