Hey guys! It’s been ages since my last written recipe post. These past two months have been beyond busy, but I suppose that’s always a good thing! Quick recap – I moved back home to Montréal, got an apartment, a puppy (!!!) and, well, took the first steps in launching the Reaching for Greens food service offered here in MTL. It’s been a rollercoaster of emotions; both good and bad, and an immense learning process. But more about that in August Newsletter!
I decided to write up a quick post on my go-to protein pancakes. I often receive questions on what I recommend eating pre- and post-workout, and this is my favourite recovery meal! They take 15 minutes to make – start to finish – and they’re jam packed with protein, which will help jumpstart the ‘repair & rebuild’ phase your muscles go through post workout.
Not only would you most likely have these ingredients in your kitchen as you read, but it’s a ‘blend & pour’ recipe meaning no dishes! Whoop! The protein count will vary depending on the protein powder you’re using, but we’re looking at a range of 25-40 grams of protein in these tasty little guys!
Not only are these pancakes are great for breakfast/post-workout, but they make an awesome snack, too! If I know I have a long day ahead of me, I’ll make these guys and toss them in a ziplock bag. That way, I know I’ll be snacking on good quality protein, healthy fats and carbs that’ll keep me going. Plus, they’re actually super tasty cold, which is a bonus.
This keeps us from reaching for the not-so-good snacks, that are most often high in refined carbohydrates/sugar. Our bodies are smart. When they need energy, they know exactly where to go; something that will break down quickly and release the glucose needed to produce energy into the bloodstream. That’s why whenever you’re starving, your body never says, ‘hmm…maybe ill make a pot of brown rice?‘. Nope. Instead, it signals for muffins, toast, croissants, and other high-carb foods that break down rapidly. Luckily for us, we have these pancakes! As always, message me with your thoughts!
- 1 scoop (desired) protein powder
- 1 organic pasture-raised egg
- 1/2 banana
- 1/2 tbsp chia seeds
- 2-3 tbsp gluten-free whole rolled oats
- 1/4 cup nut milk (or milk of choice) (add more milk if you find the batter too thick)
- pinch cinnamon
- pinch sea salt
- optional: fruits for garnish; berries, banana, etc.
- Turn oven on to the lowest temperature (to keep the pancakes warm)
- Combine all ingredients in a blender / immersion blender / magic bullet and blend until smooth.
- In a small heated pan with coconut oil, cook pancakes until they reach a golden brown exterior.
- As the pancakes cook, store them in the oven to keep warm
- Serve with maple syrup or raw honey
- Pancakes can keep fresh 6-8 hours outside the fridge or 2-3 days in an airtight container inside the fridge.