The perfect post-workout pancakes for those who need to refuel. Loaded with carbs, a nice amount of protein, beautifully thick and fluffy, and they can be made in a hurry or prepped in advance!
We’ve all made low-carb protein pancakes. We convince ourselves they fill a void, but for the vast majority of us there is no real need to create a void in the first place! The perfect time to refuel our glycogen stores is post-workout to give our muscles what they need to recover and grow. That being said, these pancakes are crowd pleasers and can be easily adapted to meet your specific dietary goals or needs.
Preparation Time: 5 minutes | Cooking Time: 10 minutes | Servings: 1 (4 -5 pancakes)
- 50g buckwheat flour
- 40g oat flour*
- 125ml egg whites**
- 1 tsp baking powder
- 30 ml (2 tbsp.) water
- 1 tsp. vanilla extract
- ¼ tsp. cinnamon (optional)
- 5 drops stevia (optional)
- Whisk together all ingredients in a large jug until you have a smooth thick batter. Alternatively, blend using a hand blender. I prefer to use a whisk to avoid losing any of the batter!
- Preheat a non-stick pan over medium heat. Grease with spray oil.
- Pour 60 ml measures of the batter into the pan or approx. 3 tbsp.
- Allow cooking for 2-3 minutes before flipping. When the edges start to solidify they are ready to flip. Then cook for 1 - 2 minutes more (they should spring back like a cake with a light touch).
- Serve with yogurt of choice, berries, a little maple syrup or honey, or whatever you fancy (these are additional items and are not calculated in the recipe nutritional content).
*Make oat flour by blending oats in a Nutri Bullet or high-speed blender, or you can buy oat flour in most health stores or online. You can make a big batch of oat flour in advance to last you for a week or two.
**For a vegan friendly version, use 160ml water or non-dairy milk of choice to replace the egg whites and/or milk. Add 7g milled flaxseed or chia seed.