Time for Pancakes

Pancakes are a delicious treat, quick and easy to prepare but they can quickly turn out in a great mess if you do not have a proper non-stick pan and some patience. We have two recipes here, which are very different one from another but both definitely worth sharing. And even if we are not the biggest fans of “high protein-low calories treats” sometimes you just want something nice to eat and the non-diet version doesn’t fit to your goals. Enough said, give our pancakes a try!

The cut-friendly protein pancake

The recipe was inspired by Lori Shaw from Renaissance Periodization. I’ve bought her sweets cook book and now I am testing some of the recipes. I have modified this one to get a super easy two ingredients pancake, which can be made sweet or savoury depending on your current preference. As usual, it is rather a template which you can modifiy as you like: I can think of fennel seeds and dried tomatoes for a Mediterranean version, raisins and cinnamon for a Viennese touch (Kaiserschmarrn anyone?) or chocolate chips and nuts for a richer but still protein packed meal… Here are the ingredients with the macros:

Preheat oven at 150°C. Separate the egg yolks from the egg whites. Beat the egg yolks with the curd,  the spices and the sweetener (if used) until nice and creamy. Beat the egg whites with the cream of tartar and salt until they are very firm. Fold in the egg yolk-curd mixture quickly and put the mixture into an oven-proof pan with either some baking paper in it or use a thin layer of cooking spray. Cook for 30-35 min or until golden. Take them out from the oven and do not worry if they collpase, that’s normal. Top with fruits, greek yoghurt, calorie-free sirup or whatever you like.

The real stuff: fluffy American pancake

This recipe is from the pancake masters themselfs: our gym buddies Soo and Claudius. It is also incredibly easy and quick. It is not super-cut friendly but you can fit it in easily even if you are low-ish in calories and it is fluffier as the pancake above. As usual modify it to taste and top it with whatever you love. Here are the ingredients with the macros.

Separate the egg yolks from the egg whites. Beat the egg yolks with the buttermilk,  the spices and the sweetener (if used) until nice and creamy. Beat the egg whites with the cream of tartar and salt until they are very firm. Fold in the egg yolk-buttermilk mixture and the flour quickly. Heat a non-stick pan (add some cooking spray if needed) and cook your pancake on both sides until golden. When it is time to flip from one side to another? As soon as you see lots of small bubbles arising from the pancake and the pancake moves when you slightly shake the pan. Be patient, otherwise you’ll make a mess 😉 .

If you did enjoy the recipes and tried one or the other version, do not forget to tell us how you did it in the comment section below. We also love to see our recipes travelling around the word: share them with your beloved ones and get your friends and family cooking them too! And if you do not want to miss more recipes as well as interesting articles on strength and fitness related topics, subscribe to our newsletter: you’ll get just one email once a week 🙂 .