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
