I love pancakes. And maybe I’m still in stampede withdrawal but I’ve had a mad craving for pancakes lately. While pancakes have always been one of my favourite breakfasts, reminding me of Saturday morning family time, they don’t offer a lot as far as nutritional value. They aren’t a breakfast that has a lot of staying powder.
Over the last couple of years, I’ve experimented with various “protein pancake” recipes so that I can enjoy my favourite breakfast food while benefiting from a meal that has a more ideal nutritional breakdown. I’ve decided I’m not a fan of the recipes that incorporate protein powder, as I don’t like the somewhat chalky taste they cause. Then I stumbled across protein pancake recipes that used Greek yogurt for that added protein content, and incorporated chia seeds and flax seeds for that added fibre to keep me full and avoid crashes from blood sugar spikes!
Below, I share my current favourite protein pancake recipe. Say no to blood sugar spikes and hello to indulging in your favourite breakfast foods that are still going to align with your nutrition goals. My favourite part about this recipe? The chia seeds and flax seeds together provide 6 grams of dietary fibre and are a way to jumpstart your fibre intake for the day, getting you closer to meeting your daily dietary fibre recommendation of 25-38 g per day. Adequate fibre intake can promote heart health by binding to cholesterol and preventing it from being reabsorbed in the body, thus reducing blood cholesterol levels. Talk about a satisfying breakfast.
Greek Yogurt Protein Pancakes
Makes approx. 6 pancakes
- ⅓ cup whole-wheat flour
- 2 Tbsp. almond meal/almond flour
- ⅛ tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. vanilla
- ¼ cup plain nonfat Greek yogurt
- 1 Tbsp. agave or maple syrup
- 1 egg
- 1 Tbsp. chia seeds
- ½ Tbsp. ground flax seeds
- 2-3 Tbsp. unsweetened almond milk (to thin out batter if needed)
How to make it:
- Combine dry ingredients in a mixing bowl. Add in wet ingredients and whisk until smooth.
- Add tablespoons of almond milk until desired consistency is reached (batter should be pretty thick, but still able to drop off of a spoon).
- Heat griddle or skillet to medium high heat and spray with nonstick cooking spray. Spoon batter onto griddle or into skillet.
- Cook for about 2-3 minutes on one side until bubbles start to form on edges, then flip and cook for another minute on the other side.
- Serve warm topped with fresh fruit.