Comfort food. It’s the kind of food that typifies the all-too-familiar “a moment on the lips, a lifetime on the hips”. We love to eat those hearty, down-home, comfort foods, and turned to Jessica Kahn, the author of Stack’d, the gluten-free protein pancake cookbook. Protein pancakes are, hands down, the most wonderfully delicious and healthful way to kick off your Saturday night soirée or Sunday brunch. They are light, fluffy, gluten-free, and packed with protein-rich ingredients like Greek yogurt, milk and eggs. One bite in and we’re certain that you will never return to the maple syrup-laden buttermilk pancakes of yore. Protein pancakes are the real deal and the best good mood food. Enjoy!
Chive and Cheddar Pancakes
1-2 servings
For Pancakes:
3 tablespoons milk
2 eggs, large
2 tablespoons fresh chives, finely chopped
1 teaspoon agave
1 teaspoon vanilla extract
½ cup (5 oz/143 g) nonfat plain Greek yogurt
½ cup (1.6 oz/46 g) rolled oats
½ cup sharp cheddar cheese, shredded
½ teaspoon baking powder
1 tablespoon natural whey protein powder (optional)
To Prepare Pancakes:
To keep pancakes warm while you make the full batch, preheat oven to 200°F.
Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.
Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.
Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.
Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.
Strawberry Shortcake
1-2 servings
For the Pancakes:
3 tablespoons milk
2 eggs, large
2 cups strawberries, sliced
2 teaspoons agave
1 teaspoon vanilla extract
½ cup (5 oz/143 g) nonfat plain Greek yogurt
½ cup (1.6 oz/46 g) rolled oats
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 tablespoon vanilla whey protein powder (optional)
For the Whipped Cream:
1 cup (10 oz/286 g) nonfat vanilla Greek yogurt
½ teaspoon ground cinnamon
To Prepare Whipped Cream:
To prepare whipped cream, blend ingredients by hand in yogurt container or a small bowl.
To Prepare Pancakes:
To keep pancakes warm while you make the full batch, preheat oven to 200°F.
Using a blender, first add all of the wet then dry ingredients (except the strawberries). This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.
Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter. Alternatively, you may use coconut oil.
Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.
Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.
To serve, layer pancakes with a dollop of yogurt whipped cream and sliced strawberries.
