Out of all the clean recipes I make and eat, the protein pancake is by far my most favorite. Breakfast is usually my most calorie-dense meal as I like to feel satiated for the day ahead. Everyone’s different: some like to eat a little lighter and save their heavier meals for later, or to cater around their training. Since I don’t have a set schedule, I do typically have to adjust certain meals. But my day usually goes one of two ways: I’m either working that day, and have about 4 hours between breakfast and my next meal or- I’m not working that day/or I am later that day so therefore I am training that morning. Both scenarios involve having a quality meal first thing. Savvy? 😉
I got the inspiration for this particular recipe from ‘Muscle and Fitness Hers’ magazine, where they had listed the recipe for ‘Protein House Pancakes’. The Protein House is a restaurant located in South Vegas, owned by IFBB pro Figure athlete Larissa Reis. All the items on the menu are clean, healthy, flavorful, and you guessed it- protein PACKED. If you’re a fitness enthusiast and are wanting a super enjoyable health-food experience I HIGHLY recommend you seek out Larissa’s joint if you’re ever in Vegas. It’s awesome!!
I made a couple of additions and made these with (of course) Magnum Nutraceuticals’ Quattro Protein. Quattro is great to cook with as the isolated blends of protein with the small inclusion of flax make for a nice consistency, and works well at higher temperatures. This recipe is My Champ’s FAVORITE: that is, when he makes the time to sit down for breakfast 😉 I guarantee this recipe will win your entire family over!! You won’t believe these are good for you… seriously. Enjoy!
Best-Ever Quattro Pancakes
1 scoop Magnum Quattro Protein Powder in Vanilla Ice Cream/Half Baked Cookies n Cream flavor
1 medium, ripe banana
1/2 cup quick oats
1 cup liquid egg whites
1/2 cup low fat cottage cheese
2 tbsp ground flax seed
1 tsp baking powder
1 tsp vanilla extract
Cinnamon, nutmeg- to taste (optional)
- Preheat large pan/griddle at medium-high heat.
- Blend all ingredients in a blender/food processor until batter is smooth.
- Pour batter on to pan; flip pancakes once ‘bubbling’ forms on top, or the undersides are golden (approx 3-4 mins, depending on the heat of your pan)
- Serve! Sometimes I top mine with a natural nut butter, but there’s so much deliciousness in these- a simple syrup does the trick (sugar-free syrup 😉 ).
*Recipe yields 2 servings
**Macros (per serving): 335 calories; 4.2 g F; 32.2 g C; 40.5 g P; 5.5 g fibre