By Brandon Hahn Athletic Xtreme
The Best Protein Pancakes Ever!
You find a protein pancake recipe and the pictures look so tasty. It’s the same blend of ingredients that others use and somehow it’s supposed to be better. You whip up a batch, and sure enough it’s super dry! It’s time to get AXtreme people! Join me in the kitchen!
Start off by weighing out 1 cup of dry oatmeal (~80 grams) in a medium sized bowl. Then, weigh out your protein, which in this case is 35 grams of protein (video says 45 grams, I apologize for that error). You will also want to weigh out 1/2 cup of fresh blueberries. Then, add in 1 8-ounce cup of carbmaster yogurt to the oatmeal along with your protein and blueberries. As you mix, slowly add in water, otherwise you risk the pancakes being too soupy.
At this point, begin heating up your pan to cook the pancakes (near or at medium heat). Grab 1 teaspoon of vanilla extract and toss it in the bowl along with a dash of nutmeg and 2 packets of splenda (if you like then sweet, add in another 1-2 packets). Mix all of these until the consistency is more of a paste.
This usually makes 4 4-inch pancakes, so try to scoop out 4 large heaps into the pan. Then, slowly press them out into circles. Fry one side for a few minutes (these will not bubble). Check the bottom for a slight brown color, then flip and cook for an equal amount of time on the other side.
When finished slide them onto a plate and add sugar-free syrup.
1C Oatmeal (dry measure)
35 grams protein (measure varies)
1 8oz. cup of Carbmaster yogurt
2 packets Splenda (up to 4 if you prefer a sweeter mix)
1 tsp. Vanilla Extract
dash of nutmeg
Protein 55 grams
Carbs 70 grams
Fats 5 grams (plus any spray you use to cook your pancakes, I used 7 grams of coconut oil which was not shown in the video).