There is nothing more nostalgic to me than waking up on Saturday morning and cooking a batch of homemade pancakes. I find nothing more relaxing after a long and hectic week than snuggling up on the couch with a warm plate of pancakes while the smell of maple syrup wafts through my home.
Regular pancakes heighten my cravings for more carbohydrates
But to be 100% honest, as much as I love them, they fail to keep me full and satisfied. Generally after eating a plate of pancakes, I am hungry again an hour later, and I crave more carbs than usual throughout my day. I finally realized that consuming carbohydrates—especially processed carbohydrates like pancake mixes from a box—without any protein or fat will drastically spike my blood sugar levels, which heightens my cravings for more carbohydrates.
But I wasn’t going to give up my Saturday morning pancakes that easily, and that’s why I came up with these extremely satisfying Protein-Packed Afterburn Pancakes. Made from complex carbohydrates and whole-food ingredients, and packed with 40 grams of protein per serving, these protein pancakes set me up perfectly for a successful day of eating.
Swap out the maple syrup for this…
To include a healthy fat into the mix and ditch the sugar-packed syrup, I love to combine one teaspoon of maple extract with one tablespoon of melted coconut oil, ghee, cashew butter or almond butter and drizzle over my Protein-Packed Afterburn Pancakes.
This recipe has transformed my comforting, but highly-processed, pancakes into a nutritious, balanced meal without compromising the taste!
Perfect Post-Workout Pancakes
I also love diving into these Protein-Packed Afterburn Pancakes post-workout. With the perfect balance of carbohydrates and protein, there is no better way to replenish my body and fuel my muscles for growth than with these pancakes. Whip up a batch and let me know what you think!
These Protein-Packed Afterburn Pancakes are…
Easily made vegan and dairy-free
Indulgent-tasting (without actually indulging!)
½ cup oat flour
½ cup pumpkin puree
2 egg whites
1 scoop Vanilla Afterburn
1 tsp. vanilla extract
1 tsp. baking powder
Combine all ingredients into a mixing bowl and stir until well combined. Heat a non-stick or oiled griddle over medium heat. Pour or scoop the batter onto the griddle, using about ¼ cup for each pancake or make one giant pancake. Brown on both sides.
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