Happy Valentines to you, gorgeous person! Whatever you are doing today, whoever you are celebrating with, hope you are feeling loads, buckets of love. Any kind of love towards anyone or anything – as long as that love is making you full, radiant and joyous. Celebrate it!
Celebrate you! And always, allways prioritize self-love!
Self-love begins with self-care, and self-care begins with soulful, nourishing food.
You may or may not know about my eternal love for protein pancakes but I am professing it loud and proud today by sharing my favorite protein pancake recipe. After countless Tower Tuesdays and probably a full Vega protein tub, I finally finessed the recipe of the dreamiest PPs. My friends often ask for a recipe based on the photos I post on Instagram so I wanted to make it a bit more official today and define my relationship with these bad boys. It’s official, we are in love.
I love it when food tastes fantastic and serves a “good-for-me” purpose. This recipe has 25 grams of protein just under 350 calories. I no longer count them, by the way, but in case you were wondering ;) It is also free of gluten and full of fiber and potassium. Bam!
Hope you enjoy their portraits here (aren't they gorgeous??) and delight your kitchens with their presence at some point. They also make the entire house smell heavenly.
- ¼ cup egg whites
- ½ scoop protein powder (I use Vega Vanilla Performance)
- ½ banana
- 1-2 tsp almond/cashew/any nut milk
- ½ tsp maca powder
- ½ tsp cinnamon
- ½ tsp coconut oil
- 1-2 tsp peanut/almond/any nut butter
- 1 date, cut in small pieces
- 1 tsp shredded coconut
- 1 tsp maple syrup
1. In a medium bowl, mash banana and egg whites. I like having tiny chunks of banana in my pancakes but if you want your batter to be super smooth – blend these two in a blender
2. Add protein powder, maca and cinnamon (optional) and mix together.
3. Add 1-2 tsp nut milk and mix together.
4. Heat up coconut oil. I use very little amount as I need it for making pancake edges crunchy and golden but feel free to use a bit more if you prefer.
5. Pour batter with a large spoon and fry pancakes on the medium/medium high heat, turning over after about 45 sec-1 min on the frying pan. I like to have many small pancakes (makes for an epically tall Pancake Towers) but simply adjust the size if you prefer larger ones.
6. Like a cake, layer each pancake and spread a thin layer of peanut butter and a few small date pieces.
7. Pour over maple syrup, then sprinkle coconut and remaining dates.
Let me know how they turn out! If you have any comments, suggestions or any kind of feedback please share in comments too. Also if you have any other protein pancake recipes you love – please share!