Protein Pancakes by Dan Churchill
Calories
807
We are not all super athletes, but we all perform in one way or another, every single day. Whether we’re training for a marathon, smashing that big presentation, or chasing after kids, we need energy and focus for a healthy mind and body. To be our best, we need to feel our best, and what we eat makes the difference.
Dan Churchill is a good friend of the BPN team and we are pleased to share one of the recipes that he has included in his new cookbook, Eat Like A Legend. Dan's philosophy and methods are simple—ditch the complicated science of performance nutrition and focus on five fundamental values: Eat good. Eat easy. Eat more. Eat deliberately. Eat special.
Author:Dan Churchill
Ingredients
1 cup Epic Pancake Mix (see below)
⅔ cup milk, plus more if necessary
1 large egg
1 tsp maple syrup
1 TBSP butter or olive oil, if necessary
3 scoops BPN Vegan protein powder
3 cups oat flour
3 TBSP chia seeds
2 TBSP ground cinnamon
2 TSP kosher salt
1 TBSP baking powder
1.5 cups frozen blueberries
2 TBSP water
1 TBSP maple syrup
Epic Pancake Mix (make it, store it, use it)
Blueberry Sauce
Directions
For the epic pancake mix, combine all ingredients in a bowl and store in an airtight container until needed.
In a bowl, add 1 cup of your pancake dry mix along with the milk, maple syrup and egg. Mix and add more milk if required.
Add butter or olive oil to a pan on medium high heat and make as many 4 inch wide pancakes as your pan can handle.
Wait until you spot a few bubbles on the surface of the pancakes, about 2 minutes, then give it a flip and cook until golden on the surface, about 30 seconds more.
To make your blueberry sauce, combine your frozen blueberries and maple syrup in a small pot with two tablespoons of water. Turn heat to medium, occasionally stir until it is jammy (about 7 minutes).
Serve pancakes with blueberry sauce and extra maple syrup.
Recipe Note
Nutrition
Calories 807, Fat 23 grams, Carbs 110 grams, Protein 40 grams
