Protein Pancakes with Express Strawberry Jam
For the past few months, I’ve been trying to increase my protein intake, especially at breakfast. The protein powder was a no brainer, but there’s still an artificial taste and a granular texture that bothered me… Especially in smoothies. That’s why I’ve tried using it in pancakes, and honestly, you couldn’t even tell that it contains any! I decided to accompany them with an express strawberry jam made with chia seeds!
This recipe has become a must for me in recent weeks! I love to prepare them in advance so that I only have to bake them in the morning.
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Servings: 2
Ingredients
Chia Seeds Strawberry Jam
- 1 1/2 cups (375 ml) frozen strawberries, thawed or fresh strawberries, cut in half
- 2 tablespoons (30 ml) white chia seeds
- 2 tablespoons (30 ml) maple syrup
Protein Pancakes
- 4 eggs
- 1 banana, mashed
- 1/3 cup (80 ml) vegetable yogurt of your choice
- 1/2 cup (125 ml) flour
- 1/3 cup (80 ml) your choice of vanilla-flavoured vegan protein powder
- 1 1/2 c. teaspoon (7.5 ml) cinnamon
- 1 teaspoon (5 ml) baking powder
- 1/4 c. teaspoon (1.25 ml) salt
- Vegetable oil for cooking
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Preparation
Chia Seeds Strawberry Jam
- Place the thawed strawberries in a narrow container. Using a hand blender, blend strawberries until semi-smooth. You can also use a fork to mash the strawberries to the desired texture. Add chia seeds and maple syrup and mix.
- Leave the chia seeds to expand for 15 minutes or until the jam has thickened.
Protein Pancakes
- In a large bowl, vigorously whisk together eggs, banana and yogourt. Add flour, protein powder, cinnamon, baking powder and salt and stir until smooth.
- In a hot nonstick skillet over medium-high heat, add a little vegetable oil and pour in 1/3 cup (80 ml) of the pancake mixture. Cook for 1 to 2 minutes per side. Continue with the rest of the mixture. Serve with a little strawberry jam between each pancake. Garnish with pumpkin seeds and maple syrup
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