Protein heavy pancakes

November 11, 2017

I love pancakes.  

Growing up in Canada sort of made that de rigueur.  

Back in the '60's my Mom was quite ahead of her time as our pancakes were made from scratch (and not Aunt Jemima's mix - though, in truth, there's not a lot wrong with Aunt Jemima's!!) with buckwheat (instead of regular wheat), oil (instead of butter - of course, we now know that butter is best), the milk was skimmed, and of course, nothing substituted real Grade A Maple Syrup (and nothing ever should!).   I judge very harshly an establishment that promises Maple Syrup but delivers the mock, sickly sweet substitute.  Our Mom's pancakes were amazing.  

However, I have adjusted these for our current requirements today - with a big nod to Joni for her experimentation and I'd have to say, these are amazing too.

 

 

 

 

Recipe for Protein Pancakes

Serves 2

  • 3 organic or free-range eggs

  • 1/4 cup full-fat Greek Yogurt

  • 1/4 cup water

  • 1 tsp vanilla essence (not flavour!)

  • 1 tbsp chia seeds

  • 1/4 cup almond flour

  • 2 tsp melted butter

  • Maple Syrup to finish

  • Optional - handful of blueberries

  • 2 tbsp toasted flaked almonds

 

  1. Mix all the wet ingredients together using a hand whisk to smooth out yogurt lumps

  2. Mix in dry ingredients and whisk together - not over-mixing

  3. Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.

  4. Finish with berries, almonds (if using) and as much Maple Syrup as you like!

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,