I am not a very patient person. Anyone who knows even a little bit knows that. Perhaps that is why I was a sprinter/jumper. I love moving fast in all aspects of life from running to writing. As a wee one I was notorious for running everywhere, and I still like to move swiftly.
This makes me a very bad pancake-maker. Making the perfect pancake involves low-heat and waiting for it to bubble and brown before attempting the trickiest part, the flip. I have watched many pancakes lose their shape, and turn into half-cooked piles of batter in the pan. Making pancakes is not a game you can rush.
Last week I had a day off work to drive up to Tahoe, and decided that to treat myself to a pancake breakfast after a circuit-training session. I have been meaning to attempt high protein pancakes for a while, but rarely have time for a ‘let it sit and bubble’ breakfast.
The result was well-worth the exercise in patience. These protein-rich pancakes aren’t as fluffy as the regular version but they’re filling, wholesome, and just what my muscles were craving after strength-cardio combo session (more about post-workout nutrition here).
¼ cup all purpose gluten-free flour
2 tsp vanilla extract
2 tbsp ground flaxseed
20g 70% dark chocolate
1 tsp canola oil or cooking spray
½ cup plain Greek yogurt
2 tbsp maple syrup
Chop the bananas and toss them into a medium mixing bowl. Use a potato masher or fork to mash the bananas until smooth.
Stir in the flour, vanilla extract, and ground flaxseed. Add a shake or two of ground cinnamon to the banana mixture.
In a separate bowl, crack and whisk the eggs. Add the eggs to the banana mixture, and whisk to aerate the batter.
Finely chop the chocolate.
Grease a nonstick pan with a teaspoon of canola oil (you can also use cooking spray). Turn the stove on to medium heat, and heat the pan for a minute or so. Add 1-2 dollops of batter to the pan. Sprinkle dark chocolate over each pancake.
Cook the pancake/s for 5 minutes or so. Flip when the bottom side of the pancake is golden brown. Continue to cook until both side are golden. Repeat with the remaining batter.
Each pancake with Greek yogurt, and maple syrup.
Makes 4 medium-large pancakes, and 2 extra-large. Serves 2.