Protein Pancakes (Waffles)
PROTEIN PANCAKES
With a bodybuilder’s goal of a meal that is pretty evenly balanced with protein and carb, we can do the trick with this recipe all by itself (as long as you don’t use lots of syrup/jam to goof up the ratio). It also makes great waffles. All the eggs make baking powder unnecessary. The egg yolks provide plenty of fat, so oil is not necessary. And it’s all done in the blender so the cleanup is easy.
Ingredients
6 to 8 egg whites plus 1 or 2 yolks (depending on your nutrition goals)
1 cup (half of a 1-pound carton) of fat-free cottage cheese
Salt to taste
Cinnamon and vanilla (optional)
2/3 to 1 cup flour, depending on how thick you like your batter. For those of you who can eat gluten, use oat flour (just dry rolled oats blended to flour in a blender). Because I can’t eat gluten, I use 1/3 cup of any 3 of the following flours: millet, sorghum, corn meal, buckwheat, brown rice, and soy. They all taste good, and they ALL are higher in fiber and nutrients than even whole wheat. Be creative.
Instructions
1. Blend in the blender all but the flours.
2. Using a spatula, stir in the flours you’ve chosen.
3. Pour onto hot griddle or waffle iron.
Serves 2 (me bulking and my wife cutting–I eat twice as many as she does). They make great munch-on snacks cold, too–better than a processed protein bar.
