I love weekend breakfasts because I can actually enjoy what I’m eating and not have to rush out the door for work and then run after the bus because I took too long making breakfast.
Scrambled egg whites with onion, garlic, spinach and tomatoes in a whole wheat pita with hummus? Not a work morning-friendly breakfast. After Lia’s Lazer Craze birthday party she told me I had garlic breath, so maybe I’ll skip the garlic next time.
So will it be a pumpkin pie green smoothie?
Toast and sunflower seed butter?
Pancakes? HECK YES.
Pancakes are by far my favorite weekend breakfast. Plus I end up with five servings that’ll last me throughout the week. That means not having to run after the bus in the morning. Maybe.
Since I prefer to have a filling breakfast with something green in it, shouldn’t I blend the milk in the recipe with handfuls of spinach and sub a fourth of the flour with protein powder?
I don’t see why not.
Raw protein powder is currently on sale for $19.99 at Whole Foods, which is HALF OFF the usual price. Hello, protein pancakes.
The best part is that the protein powder taste is undetectable as is the spinach. Win and win.
Green Protein Pancakes
inspired by Skinny Taste
- 1 1/2 cups white whole wheat flour/whole wheat pastry flour
- 1/2 cup protein powder (I used Garden for Life Raw)
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tbsp cane sugar
- 2 tbsp ground flaxseed + 6 tbsp water
- 2 heaping cups milk (I used Silk unsweetened vanilla almond)
- 2 big handfuls spinach
- 2 tsp vanilla
- Prepare flax eggs by stirring flaxseed and water together in a bowl. Set aside.
- In a large bowl, stir together flour, protein powder, baking powder, salt, cinnamon and sugar.
- In a blender (I used a magic bullet) combine one cup of milk with the spinach. Blend until fully incorporated. No one wants spinach in their teeth.
- Pour spinach milk + other cup of milk, vanilla and flax egg into the bowl of dry ingredients. Stir until just mixed and do NOT overstir!
- Now spray a skillet with cooking spray and heat to medium.
- Using a 1/4 cup measure, scoop batter onto preheated pan. Once little bubbles form on the pancakes, they are ready to be flipped. They should be a nice golden brown color. Spray pan between each set of pancakes.
Still not sold?
Check out these amazing nutritional stats.
200 calories, 8 g of fiber, 12 g of protein, 35% DV of calcium and 17.5% DV or iron.
Your mean, lean, green protein pancake machine