Adri’s Protein Hot Cakes Recipe

I’ve been having this pancake recipe DAILY and I’m pretty sure I’m not stopping.

It’s gluten-free, high in protein, sugar-free, and perfectly macro balanced!

It’s a perfect Pre or Post workout meal! since it has a good protein & carb ratio which will fuel your body properly and keep you satiated for longer than average pancakes.

I usually make this recipe in the morning eat half of them with some crunchy salty almond butter to top them,  and then eat the other half with a side of chicken and veggies for lunch or as my post-workout meal! I hope you like it!

 

 

INGREDIENTS 

  • 1 Egg
  • 3 tbsp Liquid egg whites
  • 0.5 cup Dry rolled oats ( I like the big white bad TJ’s one. )
  • 1/3 cup Pumpkin Puree
  • 1 Scoop Pescience Cake Pop Protein Powder  (the best vanilla cake flavor protein to cook with )
  • Cinnamon & Salt to taste

 

METHOD

Add your oats to a blender with 3 Tbsp of water and let them sit there a bit or leave overnight … ( they absorb the water and get fuller )

After your oats absorbed most of the water add all the ingredients there and blend.

Heat up a non-sticking pan on Medium, spray or coat it with coconut oil

Add about 1/3 cup of the mix to the pan and be patient until you start seeing some little bubbles and a good consistency flip!

I don’t know why the first one always comes out a little like the black sheep of the pack compared to the other ones.

If the consistency is too soft lower the temp a bit and leave each side longer 🙂 patience is key.

I like to top them off with some crunchy salty almond butter! they don’t need honey they’re pretty sweet depending on the protein powder you use.

 

MACRO BREAKDOWN ( without almond butter ) 

420 Calories ( makes around 6 pancakes! )

42C/ 10F / 43P