Something that I thought I would never be able to have while I’m trying to pack in the protein and keep the carbs down was a stack of pancakes. But, I’m here to tell you that high-protein pancakes can be tasty too!
This recipe is not gluten-free but it is vegan and it is full of protein!
I adapted it from the Thug Kitchen cookbook, which all of you need to get ASAP if you haven’t already. Not only is it a great cookbook with great recipes, it’s hilarious as f**k!
- 2 cups whole wheat pastry flour
- ½ cup vital wheat gluten
- 2 tablespoons brown sugar or coconut or cane sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2.5* cups hemp milk [You could also use soy, cashew or almond milk)
- 1 small banana (semi ripe), mashed
- Mix together dry ingredients in a large bowl.
- Mash banana and add milk to it.
- Add the wet stuff to the dry stuff and mix until just combined, don’t over mix. The batter should be a little thicker than normal batter. The pancakes should cook to about an inch high. If you like a thinner pancake, go ahead and add more milk. No one’s stopping you. ;)
- Cook pancakes in a lightly oiled pan or griddle on medium heat (get the pan hot before putting in your first pancake, or you’ll waste the first one). This batter is not a pour batter, it’s a ladle-and-plop batter. Just FYI :)
- Cook for a few minutes on each side.
- Top with your choice of earth balance butter and maple syrup or make you own syrup from fresh or frozen berries (see recipe for my berry syrup below).
Here are the nutritional facts for one pancake without any syrup or berries.
Here’s my simple recipe for the berry syrup seen in the picture above.
1/2 cup frozen or fresh mixed berries (blueberries, blackberries, raspberries)
1 tbsp organic cane sugar (you could also use coconut sugar)
A tiny bit of water
Put berries and water in a small saucepan on medium heat. Once the juices from the berries start thawing, add the sugar. You can reduce or omit the sugar to adhere to your taste buds.
Simmer until it’s cooked down and “syrupy.” Ha.
This makes enough for probably three to four pancakes. The picture has about half of the recipe on the pancake.