SFH Protein Pancakes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 422.7
- Total Fat: 14.5 g
- Cholesterol: 212.5 mg
- Sodium: 65.4 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 3.5 g
- Protein: 37.6 g
View full nutritional breakdown of SFH Protein Pancakes calories by ingredient
Introduction
Thank you Amanda McGee, and Matty Aporta for sharing this recipe with me. Thank you Amanda McGee, and Matty Aporta for sharing this recipe with me.Number of Servings: 1
Ingredients
-
1 scoop Stronger Faster Healthier Pure Whey Vanilla
1 banana
3 eggs
1 T sunflower seed butter
1 t vanilla
cinnamon to taste
nutmeg to taste
Directions
Place all ingredients in an inverted blender (think magic bullet) and process until well combined.
How to Cook a Pancake
* Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C), or until a drop of water skitters across the pan.
* Lightly coat the hot pan with coconut oil.
* Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results. If your pancake is scorched on the outside and raw on the inside, turn down the heat. Note: as head chef, you have the right to eat the test subject. Or not.
* When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.
Don’t Press Your Pancake
* A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it.
* While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.
Number of Servings: 1
Recipe submitted by SparkPeople user KARMACROSSFIT.
How to Cook a Pancake
* Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C), or until a drop of water skitters across the pan.
* Lightly coat the hot pan with coconut oil.
* Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results. If your pancake is scorched on the outside and raw on the inside, turn down the heat. Note: as head chef, you have the right to eat the test subject. Or not.
* When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.
Don’t Press Your Pancake
* A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it.
* While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.
Number of Servings: 1
Recipe submitted by SparkPeople user KARMACROSSFIT.