I recently saw a post for stuffed pancakes by Cooking Light, and I knew I had to bring this amazing concept to our world! Here you have my delicious Maple Almond Stuffed Protein Pancakes! The perfect grab-and-go breakfast!
And to help you along with the method, I've created a quick video! Please pardon my amateur video-making skills. The video was unplanned. I was just excited to share the method with you! :)
The method should work with most protein pancake recipes, but I like this one because of the amazing macros. Before adding the filling, each pancake has 13g protein, 1g carb (and it is fiber!), 1g fat, and 67 calories!
I already have a bunch of ideas for filling options, but I'd love to hear what you'd like as a filling! Feel free to leave a comment below! :)
Enjoy!
Ingredients
Pancake batter:
- 4 large egg whites 132g
- ⅓ cup vanilla Warrior Blend protein powder pea protein blend (33g)
- a dash of ground cinnamon
Filling:
- 2 tablespoons almond butter 30g
- 1 tablespoon maple syrup 15ml
Instructions
- Mix your filling ingredients, and set aside.
- Spray your nonstick griddle with cooking spray or rub a little coconut oil on it.
- Preheat your griddle over a low flame.
- Beat the egg whites, protein powder, and cinnamon until smooth and fluffy.
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
- Spoon topping in the center, as in video.
- Top with another ⅙ of the batter, and spread to cover the bottom pancake layer. This will also spread the filling.
- Flip after about a minute.
- Cook for another couple of minutes.
- Repeat steps 6-10 to make two more stuffed pancakes.
- Enjoy! These should stay good for several days in the refrigerator.
Andréa
My pleasure to help! And thanks, you too!
Rachel
Thanks for your help! I really appreciate :-)
Have a nice week!
Andréa
Ah, it's the whey! Whey and pea proteins have a very different texture. Check out my Recipe Basics video; I do that exact comparison (pancake recipe with whey vs pea protein). In all of these recipes, I write in the Notes section which substitutions I would recommend (and not). This recipe is for pea protein (or a pea blend). Hope that helps! :)
Rachel
Thanks for your kind reply!
I used fresh eggs and Optimum Nutrition 100% Whey vanilla protein powder. I mixed everything together using my electric mixer. I mixed for about 3 minutes but I only get a thin foam on top and the rest was as liquid as... egg whites. I also add some lemon zest, but I don't think it's important.
I watched one of your video but it's just when you bake them and not when you beat the egg whites. I didn't think the "beating part" would be that problematic... haha. Maybe I'll try again using this kind of egg batter : http://ukmixerandjuicers.blogspot.ch/2013/02/tupperwarec-speedy-chef.html
(Excuse my english I'm a french speaker)
Andréa
Hi Rachel,
Thanks for writing in! What kind of protein powder were you using? And were you using fresh egg whites or from a carton? I don't beat the egg whites first; just mix it all together at once. I make these pancakes (stuffed and unstuffed) very often, and with fresh egg whites and Warrior Blend it always comes thick and fluffy. I'd like to help you troubleshoot, so let me know what you're using. Thanks!
Andréa
Rachel
Hi !
I wanted to do these pancakes but I had a problem with the dough. It wasn't fluffy but extremely liquid, even though I beat the egg whites with the protein using a hand electric mixer.
Should I beat the egg whites first and then add the protein once the egg whites are fluffy?
I could do the base layer, but the dough was to liquid for the top layer and it was pouring all over the base layer....
It was still delicious anyway :) Thanks for sharing
Andréa
Hi Alexis,
Vega Sport would be a great choice. That is also a pea protein blend.
Enjoy! :)
Andréa
Alexis
Hi Andrea! I'd love to make these but I don't particularly care for the taste of the Warrior blend, do you think using Vega Sport protein would be an okay substitute? Thanks!
Andréa
Ooooooh! That's a great idea! And a great question! I'm not sure. It might change texture a bit, more firm like a marshmallow. Definitely worth a try! :)
Jessica
I wonder if the protein fluff would hold up inside?