Yum! Today is National Pancake Day! Pancakes are one of my absolute favorite foods! It was one of the first things I learned to make on my own, and remains one of those comfort foods that can take me back to a time when life was much less complicated. But when I started on this road to health, that was one of many unhealthy habits I gave up. I used to have pancakes at least a few times per month, sometimes having it for breakfast, sometimes even for dinner (because breakfast is even better when it is for dinner, am I right?). So you can imagine how thrilled I was, when I found not one, but TWO pancake recipes in Autumn Calabrese’s new cookbook, FIXate! I am embarrassed to say that I haven’t tried either yet, but SOON! Honestly I’ve just been too lazy to go buy the ingredients, since they aren’t things I normally keep in my kitchen. I might try them this weekend though, since I’ll be visiting family and there will be more people to feed (since this recipe serves 5!). Anyways, here is the amazing recipe. If you try it, please comment below and let me know what you think!

Vanilla Protein Pancakes | Bubbles and Glitter
Photo & recipe from FIXate by Autumn Calabrese

Vanilla Protein Pancakes With Pears and Cinnamon
Serves: 5 (2 pancakes each)
Prep Time: 15 minutes
Cooking Time: 15 minutes
Container Equivalents (per serving): 1 purple, 1 red, 2 teaspoons

Ingredients:
2 cups sliced pears
1 tsp ground cinnamon
1 cup almond flour
1/2 cup coconut flour
1/2 cup unsweetened almond milk
3 large eggs
1 tsp pure vanilla extract
1 1/2 scoops whey protein powder, vanilla flavor
Nonstick cooking spray

Instructions:
1. Combine pears and cinnamon in a medium bowl; mix well. Set aside.
2. Combine almond flour and coconut flour in a medium bowl; mix well. Set aside.
3. Place almond milk, eggs, extract, and protein powder in blender; cover. Blend until smooth. Place in a large bowl.
4. Add almond flour mixture to almond milk mixture; mix well.
5. Heat medium nonstick skillet, lightly coated with spray, over medium-low heat.
6. Pour 1/4 cup batter onto the skillet; cook for 2 to 3 minutes, or until edges start to set. Completely loosen pancake from skillet. Flip with spatula; cook for an additional 90 seconds.
7. Continue with remaining batter.
8. Serve topped evenly with pear and cinnamon mixture.

Tip: Leftover pancakes can be reheated in the toaster.
Variation: Substitute chocolate protein powder for vanilla protein powder and 1/2 sliced large banana for pears.

 

Photo & recipe source: FIXate by Autumn Calabrese

 

If you would like more information about this cookbook, or to purchase, you can contact me at fitnatalier@gmail.com, or on Facebook at Natalie Rodriguez: Fit Not Fat with Nat.

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