We all know how sinfully delicious pancakes can be. They’re fluffy and sweet but at nearly 800 calories for three flapjacks, butter, and syrup, a short stack is a little short on healthy eating.
Instead of hitting up your local diner, whip up this protein-packed take on the brunch favorite from celebrity chef Paula Hankin.
The best part: “These reheat well, so you can pre-make them over the weekend and have breakfast for a couple of days,” Paula says, “which is terrific for busy guys on the go.”
2 egg whites
1 full scoop JCORE Body-Lite Protein Powder (or protein powder of choice)
½ cup whole grain oats
1½ cup white quinoa
¼ tsp ground flaxseed
⅓ cup walnuts
¼ tsp cinnamon
6 strawberries, sliced
1. To make batter, combine egg whites, protein powder, oats, quinoa, flaxseed, walnuts, cinnamon, and 4 strawberries in a medium bowl until blended.
2. Spray a pan with cooking spray and place over low heat. Ladle batter into pan and cook for 1½ to 2 minutes on each side until light brown on both sides.
3. Top with Smart Balance, syrup, walnuts, and remaining sliced strawberries.
Makes 3 large pancakes.
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