Breakfast is the hardest meal of the day if you’re new to eating gluten free or attempting to eat a low carb/low glycemic index diet. I love carbohyrdates and I miss pancakes so I decided to look for a healthier alternative hence the Protein Pancake Battle. Usually I preach a whole food diet and to not substitute because lets face it you can’t fake steak or a slice of garlic bread. Today I compared two recipes.
Protein Pancake #1
1 Ripe Banana
20 grams of protein powder (rice)
20 grams of whey protein powder (strawberry flavored)
25 grams of oats
You simply blend and pour into a cast iron skillet. I used grape seed oil with the stove top set to medium
Protein Pancake #2
6 ounces of Greek Yogurt
1/4 cup of whey protein powder (strawberry flavored)
1/4 cup gluten free flour
1 teaspon of baking soda
1/2 teaspoon cinnamon
1 teaspon of vanilla
Again I blended and poured into a cast iron skillet. I used grape seed oil with the stove top set to medium.
I used all natural maple syrup with both pancakes. This wasn’t even close. Protein pancake #2 blew the #1 out of the water. It mainly came down to consistency. #1 packed a lot of protein (over 50 grams) but it was just too gritty. #2 tasted much more like a pancake and still had over 40 grams of protein. Next time I will use two eggs instead of one and I will hand stir the mix. A problem that both pancakes had is you literally had to burn them to get them to cook all the way. This was partially do to them being so thick. This was round one, I will continue to experiment and will even add pictures once I figure out how not to burn them. I just wanted to share this experience because I know how difficult making lifestyle changes can be and it’s nice to have a healthier way to cheat.