Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.
I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!
Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?
Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.
Chive and Cheddar Protein Pancakes
Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.
- 3 tablespoons milk
- 2 eggs, large
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon agave
- 1 teaspoon vanilla extract
- ½ cup (5 oz/143 g) nonfat plain Greek yogurt
- ½ cup (1.6 oz/46 g) rolled oats
- ½ cup sharp cheddar cheese, shredded
- ½ teaspoon baking powder
- 1 tablespoon natural whey protein powder (optional)
MAKES 6 – 8 PANCAKES; 2 SERVINGS
To keep pancakes warm while you make the full batch, preheat oven to 200°F.
Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.
Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.
Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.
Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.