Remember the egg incident? Yeah. I’m still not eating eggs. I don’t know if it is a permanent thing, but it may stick around for a little while. It was seriously a traumatic experience. Avoiding eggs is going to seriously limit my breakfast variety until I come up with some alternative breakfast ideas though.
I am completely dedicated to my weekday overnight oats, but they don’t usually pan out for me on the weekends. Between forgetting to assemble the OOs the night before and just craving a change of pace, they are pretty much only an option on weekday mornings.
In the past, “protein pancakes” have been one of my weekend breakfast staples. In fact, I can’t believe that I’ve never blogged them before, you’ll have to just trust me on this one. One problem with the protein pancakes though: they contain egg whites. A lot of them. Saturday morning I set out on a mission to make the perfect egg-free protein pancake. After one attempt that landed in the trash can, I discovered this recipe which Chris and I quickly devoured.
Any type of mix-ins can be added. Obviously chocolate chips would be the best one, although I have not personally verified this claim. We tried banana slices, blueberries, and walnuts (in separate pancakes) and both enjoyed the blueberries the most. Someday when Chris and I develop enough maturity and self-control not to eat them all in one sitting, maybe we can own chocolate chips and give that flavor of pancakes a try!
From: Vegan Baking
- 3 1/4 cups soy milk
- 2 tbsp flax meal
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 3/4 cups whole wheat flour
- 2 scoops protein powder of your choice
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 tbsp canola oil
- Optional mix-ins:
- chopped walnuts
- banana slices
- blueberries (This was our favorite.)
- In a medium bowl, whisk together the soy milk, flax meal, apple cider vinegar and vanilla extract.
- Let it sit for about 10 minutes so the soy milk curdles.
- Meanwhile, in a large bowl whisk together the whole wheat flour, soy flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg and ginger.
- Whisk the canola oil into the soy milk and flax meal mixture then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated.
- Stir in mix-ins as desired.
- Lightly coat a griddle or skillet with non-stick spray and heat over a medium heat. (If you are using a non-stick surface, you can forego the greasing process.)
- Using a ladle, drop about 1/3 cup of batter to form a pancake.
- When small bubbles appear, flip the pancake with a spatula.
- Let the pancakes cook for at least another 2 minutes on the other side or until golden.
- After the first pancake is cooked, adjust stove temperature as needed to cook without burning.
Servings ~ 6 (Two pancakes each.)
Calories ~ 336, Fat ~ 6.7 g, Carbohydrates ~ 56.2 g, Protein ~ 16.6 g