Well, well, well… Do you know how excited I get when I’m making pancakes?! Oh, you cannot even imagine what happens in the kitchen. The attention I give to these precious beauties, ah, priceless.
And they can be a real pain in the ass, they can stick to the pan and make you nervous, but not when you’re making my recipe, because they are so easy to make, and so yummy! Oh you have to try them, I promise you’ll be so amazed by these delicious ladies!
I just cannot explain you the struggle I make with myself, to take the time and photograph them. I feel like that every single time I’m making a recipe, because I am so hungry, but I’ll die if I don’t share the recipe with you, and that’s a battle with myself, believe me it’s a hard one haha!
And here’s what happened. I made these pancakes, and I filled them, and in the end I realized that I had no battery left in my Canon, and I waited, and waited, and waited, and finally I was able to take some photos in order to bring this delicious protein pancake recipe to you.
Now, the pancakes are really easy to make, and still yummy and delicious. They’re perfect, and the cream inside is one of my favorite. It is made out of two really healthy ingredients, that you just cannot imagine. Oh, enough talking, let’s start cooking already!
1 cup whole wheat pastry flour
2 tbsp plain unsweetened protein powder
2 tsp baking powder
1 tbsp ground flax seed
3 tbsp water
1 1/4 cups milk
1 tbsp olive oil (plus a little to brush on the griddle)
1 tbsp raw honey
For the cream:
2 tablespoons honey
2 tablespoons raw cocoa powder
1 tablespoon warm (not hot) water
In a small bowl combine the grounded flax seed and the water. Stir and set them aside for 5 minutes.
In a large bowl whisk together the flour, protein powder and the baking powder.
Add the milk, honey and the oil to the bowl with the flax mixture. Stir them and then add them to the dry mixture.
Whisk together everything until mixed. If the batter appears too thick add a little more milk.
Heat a griddle over medium heat and brush it with a little olive oil.
When the griddle is hot, pour 1/4 cup of the batter for each pancake onto the griddle in even circles. The smaller the pancakes are, it will be easier for you to flip them over.
Flip them when bubbles appear and continue to cook on the other side until the steam stops or it turns golden brown.
For the cream, mix all the ingredients and add it in between every pancake, pour a little bit on the top of the pancakes.
I finished it with few almonds, and a some pumpkin seeds.