We love breakfast at our house! Even breakfast for dinner! (Though some tired hours this means a bowl of cereal, but anyways…) We also are working on our fitness so I’ve been trying to figure out how to sneak protein into everything! I’ve made protein pancakes before – even vegan versions, but I decided to whip these up since eggs and Greek yogurt are notorious for their high protein. They turned out pretty delicious!!! And at about 100 calories, 13 carbs, and 12g protein each, you can indulge in several and not feel guilty!
I wanted to research, or as my husband calls it Google, what fruit naturally had high protein it. Second to only the avocado was the peach! I love peaches! The house I grew up in had a peach tree in the backyard. Many years were spent eating fresh, juicy peaches and canning them for the pantry and for friends. Other years were spent trying to build squirrel deterrents and peach protectants because the little creatures would take one bite of the barely ripe peaches and hurl them to the ground. But the squirrels never figured out if one peach wasn’t ripe then the rest weren’t either because there would always be a minimum of 20 peaches on the ground each with a bite missing. At about 3g of protein per peach, I knew these would be the perfect addition to my protein pancakes.
Peach Protein Pancakes
makes 10 cakes
½C milk of your choice, I used almond milk
3 scoops vanilla protein powder
1C Greek yogurt, I like Fage Total 0% fat version
3 egg whites
3 peaches or nectarines
3T maple syrup
1 pinch sea salt
First I pulsed the oats in a small food processor to make an oat flour. I wanted the nutrition of the oats but not oat texture. These could also be made low carb if you eliminate the oatmeal and milk, but you make have to play with the portions of egg whites to get the right consistency.
Then I added the oats, protein powder, salt, and yogurt to a mixing bowl.
Add the rest of the ingredients and mix well. It should be a medium consistency, not too soupy.
Cut the peaches into thin slices.
Once your pan or skillet is preheated, you’re ready to prepare the cakes.
Nestle the peach slices into each cake, pushing them slightly into the batter so some covers the side of each slice. If the slices are just placed on top, they’ll fall off on the flip side.
When the edges are thinned and cooked, the pancake is ready to flip – about 3 minutes on my 375 degree skillet. They’ll take about 3 more minutes on the other side, or until it is equally golden on the other side. Though it is tempting to keep checking them, with every lift, the peaches will loosen, so it is best to leave them a few minutes, then they will be finished.
They’re ready to eat alone, or with butter and syrup if you’re feeling brave! I actually ate some cold on the way to a 5K yesterday. The moisture from the fruit was enough that they didn’t even need syrup!