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| Mmm...fresh raspberry vanilla. |
A few weeks ago I decided I really needed to focus on upping my protein intake in light of how much more I was working out. I wound up overdoing it and making myself sick, mostly because I was in a frenzy to try all the protein powder recipes I could and gorged myself on the (crazy low calorie) results, but I'll spare everyone the details there. Since I've been experimenting for weeks though, I can guarantee any protein powder recipes I share here are absolutely delicious, and don't taste like protein powder nastiness at all. Just beware if you decide to eat a few batches of these a day along with the apple pudding muffins I shall share soon...
I have to say though, I bet none of what I've made would taste as good with another protein powder. I highly recommend the BodyLogix Natural Whey. I initially bought it just because it seemed to the the best powder around so far as giving me the most protein for the least calories, and I was shocked that it was also the best tasting I had tried, by far! The vanilla flavor is like a white chocolate milkshake, even just mixed with water. Not to mention it is one of the less expensive powders out there, to boot.
My Nana tells me these do not look good and she can't believe they would taste ok with protein powder, but she's wrong, I promise. They taste different from your average IHOP rendition, for sure, but they're also way, waaaay healthier.
On to the recipe!
What you need:
1 scoop BodyLogix Natural Whey
1.5 tsp Ener-g Egg replacer
1/4 cup King Arthur Organic Whole Wheat Flour (white whole wheat works, too, and is 10 less calories)
1/4 cup low fat 1% cottage cheese
1/4 tsp cinnamon
1/2 tsp vanilla extract
1 tsp Stevia
(optional) handful of your berries of choice
(optional) pancake syrup/toppings (look for Walden Farms 0 calorie syrup- it is a miracle in a bottle!)
Makes 4 medium sized pancakes.
What to do:
Add all ingredients except the optional berries to a blender and blend until everything is nicely combined. Heat a greased skillet over medium heat, pour some batter in, toss in some berries if you like, and cook them like you would any other pancake!
Nutrition facts (without berries or toppings) for the WHOLE stack:
285 calories
2g fat
33g carbs
33.5g protein
4g fiber
2.5g sugar
These turn out pretty moist, so it's not entirely necessary to top them with anything, but it doesn't hurt. They don't fluff up as much as your average pancake though, so if you toss in something like blueberries, it gets tricky to cook them evenly on both sides (because the blueberries are thicker than the pancakes). I chopped up some raspberries from my dad's garden for them this morning and that problem was avoided!
You can also substitute plain Greek yogurt for the cottage cheese, but you wind up with a denser pancake. The cottage cheese is better for fluffing them up, it seems.
Suggestions for making them fluffier without losing nutritional value are welcome! I like this version a lot, but it's always fun to try more variations and see what I get.
Previous versions:
I have to say though, I bet none of what I've made would taste as good with another protein powder. I highly recommend the BodyLogix Natural Whey. I initially bought it just because it seemed to the the best powder around so far as giving me the most protein for the least calories, and I was shocked that it was also the best tasting I had tried, by far! The vanilla flavor is like a white chocolate milkshake, even just mixed with water. Not to mention it is one of the less expensive powders out there, to boot.
My Nana tells me these do not look good and she can't believe they would taste ok with protein powder, but she's wrong, I promise. They taste different from your average IHOP rendition, for sure, but they're also way, waaaay healthier.
On to the recipe!
What you need:
1 scoop BodyLogix Natural Whey
1.5 tsp Ener-g Egg replacer
1/4 cup King Arthur Organic Whole Wheat Flour (white whole wheat works, too, and is 10 less calories)
1/4 cup low fat 1% cottage cheese
1/4 tsp cinnamon
1/2 tsp vanilla extract
1 tsp Stevia
(optional) handful of your berries of choice
(optional) pancake syrup/toppings (look for Walden Farms 0 calorie syrup- it is a miracle in a bottle!)
Makes 4 medium sized pancakes.
What to do:
Add all ingredients except the optional berries to a blender and blend until everything is nicely combined. Heat a greased skillet over medium heat, pour some batter in, toss in some berries if you like, and cook them like you would any other pancake!
Nutrition facts (without berries or toppings) for the WHOLE stack:
285 calories
2g fat
33g carbs
33.5g protein
4g fiber
2.5g sugar
These turn out pretty moist, so it's not entirely necessary to top them with anything, but it doesn't hurt. They don't fluff up as much as your average pancake though, so if you toss in something like blueberries, it gets tricky to cook them evenly on both sides (because the blueberries are thicker than the pancakes). I chopped up some raspberries from my dad's garden for them this morning and that problem was avoided!
You can also substitute plain Greek yogurt for the cottage cheese, but you wind up with a denser pancake. The cottage cheese is better for fluffing them up, it seems.
Suggestions for making them fluffier without losing nutritional value are welcome! I like this version a lot, but it's always fun to try more variations and see what I get.
Previous versions:
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| The very first try. Not bad, but very dense... |
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| Getting better....more pancake-shaped at least.... |
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| Mmm blueberry! |
Those look great! I love protein pancakes, I make them at least once per week! :)
ReplyDeleteThank you! I am pretty crazy about them, too. Such a great way to still get your protein in when you're tired of having shakes!
ReplyDelete