Can pancakes be healthy?
Yes, protein pancakes can be a great option as a guilt-free dessert.
Traditional pancakes can be high in carbs and sugar, spiking your blood sugar and leaving you hungry shortly after. Adding protein to pancakes will help you keep satiated and make sure it doesn’t spike your blood sugar.
These pancakes are made with super simple ingredients and a bit of spices like cinnamon and nutmeg thrown your kitchen will smell so good. Also they are light and fluffy in texture.
And the best part these pancakes are done in a jiffy and hence can be a made as a quick post workout snack.
Ingredients:
1/2 cup rolled oats (50 grams)
1/4 cup vanilla protein powder 30 grams
1 small-medium ripe banana
½ cup strawberries
1 tablespoon refined flour
1 teaspoon baking powder
½ tbsp monkfruit sweetner
1 teaspoon cinnamon
½ tsp grated nutmeg
Salt to taste
1 large egg
1/4 cup milk
Butter for cooking
Method:
- To make the oat flour. Add rolled oats to your blender and blend for 10-15 seconds until it is broken down into a flour-like consistency.
- Combine your dry ingredients. Add oat flour, protein powder, refined flour, baking powder, cinnamon, and salt to a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, mash your bananas until smooth. Add your egg and milk and mix well to combine.
- Add your dry ingredients to your wet ingredients and whisk until ingredients are combined. Try not to overmix. The batter consistency should be pretty thick. Let pancake batter sit for 5 minutes.
- Heat a large non-stick griddle over medium-low heat. Once hot, add butter and let it warm up.
- Using a 1/4 cup as a scoop, form into equal-sized pancakes. I get about 5 (you may need to cook in batches depending on how big your pan is)
- Cook for 3-4 minutes until small bubbles start to form on the outside. There won’t be a lot of bubbles. Flip and cook for another 1-2 minutes until golden brown.
- Top it up with sliced bananas, strawberries and chocolate peanut butter or maple syrup.
Handy Tips:
1. For fluffier pancakes, add stiffly beaten egg whites (2 eggs ). You need to whisk them till they form stiff peaks and then lightly fold them in the pancake batter, taking care not to over-mix.
2. Try to keep thick consistency of the pancake batter, if you make it too runny the pancakes will turn out crisp instead of fluffy.
3. These are best served hot so only make them when you are ready to eat them.
Recipe by Mumbai based Certified Nutritionist Greta Fernandes
Website : DeliciouslyURS.com
