I go through breakfast phases. Every day I have a protein-spinach smoothie after my workout, then have “Second Breakfast” about an hour after that.  By that time, I’m ready for more protein and some carbs to get me through till lunchtime.  Currently, this protein pancake is my favorite choice for “Second Breakfast” because it’s super delicious, fills me up, is versatile, and incredibly quick to make.

The three egg whites supply almost 11 grams of protein, and I like to add 1/2 to 1 scoop protein powder to the mix as well for an even bigger protein boost.

When my grandson visits, this is his preferred breakfast, because he puts real maple syrup on it!  Actually, for little hoodlums, I make it into three or four smaller pancakes so they can stack them.  I don’t know why, but that somehow tastes better.

The Pancake:

  • 3 egg whites, mixed together
  • 1/3 C oat bran
  • 1/2 to 1 scoop protein powder – any flavor you like! (I keep it basic and use vanilla)

The Process:

See the teeny bubbles? Time to flip this pancake!

  1. Mix the egg whites together first, then whisk in the oat bran and protein. 
  2. Mix till everything is well combined, then pour into a hot pan.  I like to use a cast iron griddle, but you can also use a non-stick skillet.
  3. Cook just till bubbles form and the underside begins to brown.
  4. Flip once, and cook about 30 to 45 seconds longer.
  5. Turn it onto your plate, and top with fresh fruit, applesauce, plain yogurt, peanut butter, fruit spread, or however you like.
  6. It will become dry if you overcook it, and it cooks quickly – so watch it carefully.  This isn’t the time to be doing dishes or answering emails while you cook.  Focus up!

This week, I have lots of fresh blueberries, so I’m topping my pancakes with berries and a few spoonfuls of coconut cream.  Heaven!

I use full-fat coconut milk right out of the can. Ladle on a few spoonfuls for a delicious, healthy fat boost.

If you’re in a big hurry and need something you can grab in a napkin and run out the door with – try adding dried fruit and nuts to the pancake batter.  This gives you something tasty that’s not too messy to eat on the run (fresh berries cooked in a pancake are messy, so stick with dried fruit!).  I love the classic combination of raisins and nuts, but consider other really delicious options:

Unsweetened coconut, dried pineapple, pepitas, dried apricots, cherries or almonds.  Or, spread one side of the pancake with natural peanut butter and roll it up

By the way – these freeze well, so feel free to make a whole bunch.

Try the basic recipe, then experiment with what you’ve got in your pantry and make it your own creation!

Happy Second Breakfast

When you look at it closely – you just want to lick it! Doncha?

Roslyn