GREEN SPINACH PANCAKES
These spinach pancakes are a vivid green color without the use of any food coloring and a simple ingredient list! The perfect St. Patrick's Day breakfast recipe that's also gluten-free & vegan.
Provided by Gina Matsoukas
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Combine oat flour, ground chia seeds, baking powder, cinnamon, salt and protein powder (if using) in a large bowl and whisk until combined.
- Place the remaining ingredients in a blender and blend until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until fully combined and let rest for 5 minutes.
- Meanwhile, heat a large skillet over medium-low heat until hot.
- Grease with cooking spray, ghee, coconut oil or fat of choice.
- Pour the pancake batter in 1/4 cupfuls onto the hot skillet.
- Cook for 5 minutes then gently flip and cook an additional 3 minutes on the other side until cooked through.
- Serve with additional maple syrup and toppings of choice.
Nutrition Facts : Calories 289 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 201 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SPINACH PROTEIN PANCAKES
These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 40m
Yield makes 12
Number Of Ingredients 7
Steps:
- Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
- Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
- Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.
Nutrition Facts : Calories 241 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
BANANA PROTEIN PANCAKES
These protein-rich pancakes require only a few ingredients and come together in no time. Using a super-ripe banana provides the most flavor and a natural sweetness. This style of pancake is typically made with two whole eggs per banana, but it can come across tasting strongly of egg. We found that using one whole egg and one egg white imparts the least amount of egg flavor but still gives all the structure needed to flip the pancakes. Feel free to swap the unflavored whey protein for your favorite protein powder.
Provided by Food Network Kitchen
Time 15m
Yield about eight 3-inch pancakes
Number Of Ingredients 8
Steps:
- Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.
PROTEIN PANCAKES
With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam
Provided by Jessica Gooch
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 15
Steps:
- In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
- Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
- Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
- Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
- Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.
Nutrition Facts : Calories 798 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 39 grams sugar, Fiber 15 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
EASY PROTEIN PANCAKES
Up your protein with these pancakes made with eggs, oats, milk and protein powder. A great breakfast after a workout, enjoy with nut butter or fruit
Provided by Cassie Best
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 9
Steps:
- Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
- Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.
Nutrition Facts : Calories 437 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.4 milligram of sodium
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