Weekends are for breakfasts. Really good breakfasts.
Some recent dietary restrictions (I’ll elaborate more later if you guys are interested) have me experimenting a bit more in the kitchen with some new pantry items. Spelt flour, brown rice protein powder, and almond milk happen to be a few that are going to be regularly stocked items replacing my wheat and white flour, whey protein, and soymilk.
Spelt Protein Pancakes
1 3/4 c spelt flour
1 T sugar
1 T baking powder
1/4 tsp salt
2 c unsweetened almond milk
3 T canola oil
1/4 c brown rice protein powder
In a medium bowl, beat the egg with the milk, oil, and protein powder.
In a large bowl, combine the flour, baking powder, salt, and sugar. Add the wet ingredients and mix until just combined.
Using a 1/4 cup measure, ladel the batter on to a hot pan or griddle.
Makes 15 4-inch pancakes. One serving is 3 pancakes.
Number of Servings: 5
Nutritionals here. These bad boys pack in an awesome 17g of protein and 7g of fiber per serving – a great way to start your day!
I smothered our hot cakes with an organic berry mix and can’t wait to devour the leftovers on Monday morning just to make my Monday that much sweeter.