Let the pancake eating begin! As I posted last week, I recently received my first Bulu Box! Very exciting! The first thing I tried from the box was the Flap Jacked Protein Pancake Mix in Banana Hazelnut. I was pretty excited about trying this product…who doesn’t love pancakes?! Well, I am very sad to say that they were a no go for me. At 200 calories per serving or 5WW points these guys were just not worth it. My biggest problem with them was they stuck to my pan unless I sprayed the pan with cooking spray before every pancake! I know what you’re thinking….I need a new non-stick pan. Not true! Since making the Flap Jacked pancakes I have made pancakes twice and no oil of any kind was needed to keep them from sticking. My other problem with them was they had a very chewy flat texture, no fluffiness at all (see picture). They were a little shiny too…which kinda creeped me out.
So in an effort to find an alternative I made two other protein packed pancake recipes this weekend and have some VERY yummy alternatives for those of you who still want the filling power of protein disguised in pancake form.
My first alternative recipe is perfect for people like me who live alone. This recipe from Kiss My Broccoli makes exactly 2 pancakes! Brilliant! I know what you’re thinking, what happens if you end up burning that first pancake (the first one is often sacrificial)…the recipe is so quick and easy you can just make some more batter. BUT I’m guessing you won’t have to do that because unlike the aforementioned pancakes, these babies do not stick! And more importantly the recipe is just as quick to make as the prepackaged mix.
All Natural Protein Pancakes (from Kiss My Broccoli) 4WWpoints per serving!
Ingredients (serves 1):
- 2 tablespoons whole wheat pastry flour
- 2 tablespoons rolled oats
- 1/4 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/4 cup whipped cottage cheese
- 1/8 teaspoon vanilla
- 1 egg white
Combine all ingredients in a bowl and mix. Heat a skillet or griddle to medium heat and pour the batter to make 2 perfect pancakes! Top with fruit, syrup or do what I did and heat up some Strawberry Rhubarb Sauce with fresh blueberries to make a low cal fruity yummy topping!
Now if you are feeling ambitions you can try this second recipe (fellow WW people will have seen this recipe in the Weekly a few weeks ago):
Fluffy Lemon-Ricotta Pancakes 5 WW points per serving!
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs, yolks and whites separated
- 2 Tbsp lemon zest
- 2 Tbsp granulated sugar
- 1/2 cup part-skim ricotta
Put your dry ingredients in a bowl and whisk together. In a second bowl combine buttermilk, egg yolks, sugar, lemon zest and ricotta. Add dry ingredients to wet and mix. In a third bowl beat egg whites until soft peaks form. Gently fold egg whites into pancake mixture. Heat a skillet or griddle to medium heat and measure out 1/4 cup of batter per pancake (I used 1/8 cup per pancake to get a taller stack). Serving size is 2 1/4 cup pancakes or 4 1/8 cup pancakes.
Wanna take the lemon taste to the next level? I did! Mix together greek yogurt and a tablespoon of lemon curd as your topping! Add some fresh fruit too! Yummy!