Whey protein can be used to improve the nutritional value of almost any batter or mix. What was once a high carb low protein food, can soon become a high protein, moderate glycaemic index delight. Protein can improve satiety (feeling of fullness) meaning you feel fuller for longer, as well as invoking an insulin response which regulates the blood sugar spike that often accompanies the consumption of your regular, high glycaemic index pancakes! Plus, adding whey protein to your mix you stand to increase your total protein intake by at least 15-20g per serving!
To make your own muscle building pancakes, give the following recipe a try:
> 1/2 cup egg whites
> 1/3 cup oats (30g) or wholegrain flour
> 1 small banana
> 1 teaspoon cinnamon (thermogenic properties supporting fat loss)
> 1 -2 scoops of whey protein
Banana is a moisture lender meaning it helps to stop your pancakes from drying out. It is also a natural source of sweetness and is slow releasing (low GI) meaning it won’t spike your blood sugar levels.
1.) Nice and simple…Mash the banana and put all the ingredients into a bowl and mix thoroughly until a thick and smooth consistency is achieved.
2.) Spray pan with a low calorie spray and ladle regular pancake size patties.
3.) Wait for the small bubbles to appear on top of the pancakes and turn, flip and cook for another 30-60 seconds or until cooked.
Add whatever toppings you wish, but good examples include Manuka honey, blueberries, and apple or strawberries for both their anti-oxidant properties, as well as their soluble and insoluble fibre.