Some weeks ago I posted a quick and easy recipe for the first time here on the blog (check here!) and received only positive feedback even if the recipe was as simple as it can be. So let’s continue the recipe series with my very favorite breakfast which I always do if time allows. Actually these pancakes take only 15min to prepare and cook, but I’m always on the run in the morning. Especially during workdays I’m not able to prepare anything for breakfast in the majority of cases and often buy a Bircher muesli on my way to the office and eat it while in the train. Anyway, at saturday and sunday I luckily find the time to make these and often do the double serving to have some orts which I can take with me and warm up at one of the work days. It’s quite practical as they’re still very delicious after one or two days.
You might did not notice yet, but I’m really really careful of what I eat and do a lot of sport to stay in shape. Therefor these are not just common cupcakes. No, these are protein pancakes made of healthy and lean ingredients! If you don’t have protein powder at home (I guess many of you don’t have), you can just leave it away and add another 2 spoonful of grated almonds instead. Now let’s quickly forward to the ingredients as well as the directions which you will find written on the pictures below. Bon appétit!
Ingredients you need (for 8 pancakes):
2 egg whites (I also use the egg yolk because I don’t like to throw food away)
3 heaped (table)spoonful of grated almonds (they replace the flour which contains to many carbohydrates)
2 heaped (table)spoonful of protein powder (I preferably use vanilla but this time used blueberry flavor)
1 teaspoon of baking powder
2 heaped (table)spoonful of low-fat quark
1 tablespoon of low-fat milk
1 teaspoon of brown sugar
+ any toppings of your choice like maple sirup, berries, bananas, raisins, or whatever you’re up for.
I always eat mine with my beloved mango soy yogurt and some raspberries.