Power Pancake Recipes

POWER PANCAKES

Steps:

• Add flour to a large ceramic (or glass) mixing bowl and gently stir in Kefir and maple syrup, until well blended. (Will resemble a very sticky dough.) Cover the bowl and place it in a warm area of your kitchen for 24 hours.
• After soaking time is complete, grab a large, sturdy wire whisk and whisk in remaining ingredients. Batter will be thick and sticky and it will take a little effort to combine. Allow batter to sit about five minutes to rise. (Why not, cut up some fresh fruit while you wait.)
• Cook on a hot, buttered griddle or cast iron skillet. Soaked-grain pancakes take a bit longer to cook than regular pancakes, and have a slightly chewy texture and mild sour taste, similar to buttermilk pancakes.

POWER PANCAKES

Steps:

• Mix together the cottage cheese, oatmeal and egg whites in a blender.
• When done add whichever extras you would like be it fruit, vanilla, sugar substitutes, cinnamon, etc.
• Spray skillet with calorie-free butter flavored cooking spray and spoon some of the batter onto a hot skillet and cook like pancakes.
• You can also use an omelet pan for it as well.

POWER PANCAKE

Steps:

• Beat eggs.
• Add remaining ingredients and blend well.
• Cook over medium heat on stove until you see bubbles or can tell that it has cooked over halfway through.
• Flip and cook the other side until done.
• May spread with peanut butter for additional protein.

POWER-UP PROTEIN PANCAKES

Steps:

• Combine oats, almond flour, coconut flour, protein powder, chia seeds, flax seed meal, baking powder, salt, and cinnamon in a medium bowl.
• Combine water, milk, eggs, 1 tablespoon coconut oil, and vanilla in a small bowl. Mix into dry ingredients.
• Heat 1 teaspoon coconut oil in a nonstick pan over medium heat. Pour 1/3 cup batter into the pan. Spread out with the back of a spoon if needed. Add some of the blueberries. Cook for about 2 minutes. Flip with spatula. Cook for additional 2 minutes. Remove to a plate and continue with remaining batter, adding more oil if needed.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.