It’s a wet and dreary morning out here in paradise…
We’ve been having a dry winter – it hadn’t really rained since December – so the clouds that made their way in on Sunday afternoon have been a nice change for us islanders. Rain brings life to everything!
Tuesdays are typically my errands + schoolwork days, but since I actually did a ton of work last week, I’ve got a pretty chill day ahead of me.
Since I’ve got a bit more time than usual, and because having a large, filling breakfast is part of my new fueling experiment to keep me fuller for longer, I decided to treat myself to some yummy pancakes this morning!
I recently came across Lauren’s recipe for coconut buckwheat pancakes and knew immediately that I needed to try them myself. Of course, I can’t stick to a recipe – I used the last of my buckwheat groats making Ben a batch of Dream Bars last week and I wanted to add a bit more nutritional umph with the addition of chia seeds – so I made a few adaptations.
These came out to be incredible! Of all the gluten-free pancakes I’ve made, these are closest to the ‘real’ thing. I was in love with how simple they were to make, how fluffy and delicious they turned out…
And then I entered the ingredients to check the nutritional profile, and I realized I just may have found my favorite new breakfast.
Protein Packed Pancakes
- 1 Tbsp chia seeds
- ~3/4 c almond milk – divided
- 2 large egg whites
- 1/2 tsp vanilla extract
- 3 Tbsp coconut flour
- 1 Tbsp oat flour [I ground steel cut oats in a blender until flour-like]
- dash of salt
- 1/2 tsp baking powder
Heat a skillet to medium high heat.
Mix together chia seeds, 1/3 c almond milk, vanilla + 2 egg whites and set aside to thicken.
In the meantime, whisk all the dry ingredients together in a separate bowl.
Mix the chia seed mixture again – it should be thicker now – and stir the chia seed mixture into the dry ingredients.
Add 1/4 to 1/2c more almond milk, thinning out the batter to your liking [I used closer to 1/2c].
Heat coconut oil on the skillet [opt] and pour batter onto skillet to make ~4’’ pancakes.
Wait until bubbles rise to the surface before flipping [these are delicate, so be careful when flipping].
Enjoy! Makes about 6 pancakes.
Check out the stats!
Nutrition Facts [6 pancakes sans toppings/oil]:
Calories 232 • Fat 9g • Sodium 290mg • Carbs 24g • Fiber 14g • Sugar 1.5g • Protein 16g
16 grams of protein??! If I would have known that before I dug in, I wouldn’t have topped it with peanut butter protein goop [I know, appetizing, right? I need someone to name my recipes for me…]. Nowadays, though, It’s second-nature for me to top my pancakes [or oat bakes] with protein goop.
[goop ingredients: 1 Tbsp peanut butter + 1 scoop of protein powder + 2 Tbsp almond milk]
Altogether, my breakfast this morning – including the goop + half a banana – was 450 calories, with 41 [!!] grams of protein. Now that I know just how much protein is in these bad boys, I’ll be slathering that Tbsp of peanut butter straight onto the pancakes.
I have a feeling I’ll be satisfied off these pancakes until at least lunch time, which is just what I need! I’m feeling energized for my short to-do list today: a great workout – weights + a little yoga podcast – and then busting out another research paper.
Happy Tuesday! Make today count!
What’d you have for breakfast this morning?
Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts. Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!