You know those mornings when you’re trying to make a nice, healthy breakfast for your husband and while you’re reaching up way too high to find the vegetable oil to ensure that your pancakes are moist and fluffy the over-priced bag of garlic powder you bought at Whole Foods because it’s actually garlic powder not granulated garlic masquerading as garlic powder like you find at most grocery stores comes tumbling down on you? You stand, shocked, breathing in the equivalent of acid in powder form and your nose and throat are burning and you just can’t move and you think, “How. Did. This. Happen?”
Well, here’s how that happened. While helping me clean the kitchen, The Boy put the garlic powder (still in its little Whole Foods zippy bag) up above the stove. Normally, this is where I keep my spices, but I had left the garlic powder out because I intended to put it in the jar that currently holds my granulated garlic. So, yay, The Boy is awesome for helping me clean. Boo that I still smell like garlic even after my shower. It’s simultaneously a delicious and awful smell. I’m so torn.
So, yeah. I’d say I need a protein packed breakfast to salvage this day.
But, that’s not really the moral of this story. I MADE PANCAKES. And they’re awesome. (And packed with protein).
I stinking love pancakes. They’re like the best food ever. I make them every other week or so. This is a great big recipe that makes tons of pancakes. Which is perfect for me because I bring them to work and have breakfast all week.
Protein-Packed Vanilla Pancakes
2 cups whole wheat flour
1/2 cup vanilla protein powder (I used whey)
2 tablespoons ground flax seed
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups vanilla soy milk
2 tablespoons vanilla extract
1. Combine the dry ingredients. In a large mixing bowl, combine the dry ingredients. Dig a well in the dry ingredients and set aside.
2. Combine the wet ingredients. In a separate bowl, beat the eggs, soy milk, and vanilla. Pour into the dry ingredients’ well.
3. Stir until just mixed. You want to make sure you don’t over beat the batter. If the batter comes out too thick add more soy milk until it is easily pourable. (The thinner the batter, the thinner the pancakes.)
4. Let the batter set while your pan heats up. About 5 minutes. Test your skillet by dropping a small amount of water on it. If the water sizzles and pops, your pan is ready.
5. Spoon the batter onto the skillet. Usually, when making pancakes, you would watch them for lots of little bubbles to form on the top. HOWEVER, because we are using whole wheat flour, you will want to flip them sooner, almost half he time to ensure they don’t over darken, or worse, burn. Add the pancakes to a 200 degree oven while you cook the rest.
Serve them with your favorite toppings. These go great with traditional maple syrup, whipped cream, or with nothing at all. The vanilla flavor really sings, so you can enjoy them as is.
My day is made.