I’ve mentioned how often protein pancakes are the name of the game most mornings in my kitchen. They are just the perfect combination of protein, healthy fat and fibrous carbohydrates to keep you full and energized well into the morning.
The pancake base is made using vanilla protein powder, oat flour and almond flour. If you are making them gluten-free, you can simply exchange the tbsp of oat flour for one additional tbsp of almond flour. I also added 2 tbsp of 0% plain Greek yogurt to the mix. I’ve noticed this helps bind the flours and make the finished product a little more moist.
The espresso maple syrup may sound fancy, but it is SO simple. Simply combine 1 tbsp of espresso (or strong coffee) with 100% pure maple syrup. Adding the espresso will make the syrup a little more watery than you’d probably desire, however there is a quick fix to this. Add 1/4 tsp of cornstarch to your syrup mixture and heat stove-top over medium heat for ~3-5 minutes, whisking continuously for the first minute or so. As the syrup mixture heats, some of the water will evaporate and you’ll notice the mixture start to thicken. It also smells amazing!
Vanilla Biscotti Protein Pancakes with Espresso Maple Syrup
Makes 1 serving of 4 small-medium sized pancakes
- I scoop vanilla protein powder of choice (I use Sunwarrior)
- 1 tbsp almond flour/meal
- 1 tbsp oat flour (for Gluten-free, just swap for one additional tbsp of almond flour)
- 1/8 tsp almond extract (a little goes a long way!)
- 2 tbsp 0% fat plain Greek yogurt
- 1/3 cup liquid egg whites
- 1/4 tsp baking powder
- 1 tbsp milk of choice (I use unsweetened vanilla almond milk)
- Syrup: 2 tbsp 100% maple syrup + 1 tbsp espresso or strong coffee + 1/4 tsp cornstarch
- Topping suggestion: slivered almonds (optional)
- Combine all pancake base ingredients and whisk thoroughly with hand mixer
- Heat griddle over medium heat and spray with non-stick cooking spray
- Spoon pancake batter into ~4 small-medium sized pancakes on heated griddle
- Heat 3-4 minutes, until edges start to brown and bubbles form on the top. Flip and heat opposite side for another 2-3 minutes
- Combine maple syrup, espresso and corn starch in a small saucepan and heat stove-top for ~3-5 minutes over medium heat. Whisk continuously for the first minute or so, until the corn starch is completely dissolved. Syrup will slightly thicken as water evaporates.
- Plate pancakes. Spoon syrup generously over the stack and top with slivered almonds for the ultimate “biscotti” experience. Enjoy!
Nutrition facts for pancakes alone (may vary slightly depending on your brand of protein powder)
Calories: 240; Total Fat: 5.2 gms; Saturated Fat: .3 gms; Cholesterol: 0 mg; Sodium: 321 mg; Carbohydrates: 15.6 gms; Sugar: 2 gms; Protein: 32 gms