Protein Pancakes

It seems like everyone’s trying to eat more protein lately…. especially at breakfast, where eggs can get boring after a while. This recipe is adapted from The All New Good Housekeeping Cookbook, but I used higher-protein, higher-fibre flours and more eggs to make it less refined-carb-y and more protein-y… this recipe makes six big just-one-for-breakfast sized pancakes.

1/2 cup white (all purpose) flour

1/2 cup whole wheat flour

1/2 cup buckwheat, oat, or spelt flour, or a combination

1/2 cup soy flour or other bean flour, or a combination

1/4 cup sugar

1/4 cup ground flax seed or oat bran, or a combination

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 to 2 1/2 cups buttermilk (or skim milk with some sour cream or yogurt stirred in)

1/4 cup melted butter

4 large eggs

Stir all dry ingredients together in a large bowl. Beat 2 cups of milk (and other dairy if using) with butter and eggs in a medium bowl. Add wet ingredients to dry, stirring until just combined. If the batter is very stiff, add some more milk until the batter can pour off a spoon. It will still be quite thick, though. It depends on the kinds of flours you use.

You can make the pancakes any size you want. Heat pan over medium heat. Grease your pan if it is not non-stick.

Pour batter into hot pan and spread with back of spoon if it is too thick to flow on its own. Cook until bubbles stay holes when they burst – they don’t cover themselves back up with uncooked batter. Edges of cake will be dry, too. Flip and cook for another minute or two.

Pancakes keep well in the fridge for about a week, or the freezer for a month or two. Heat in microwave for 30 seconds, top with jam or syrup or both.

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