Wednesday, October 17, 2012

High Protein Pancakes

Today was the cross country team's turn for a cooking demo.  Led by Dietetic Intern, Rachel Huisman, we discussed the importance of proper recovery.  Since the team trains early in the morning, breakfast is a huge part of their recovery.  We made a ham, egg & veggie scramble, pumpkin smoothies and these high protein pancakes.

6 oz of your favorite Greek yogurt (low fat vanilla tastes great!)
1 egg
scant 1/2 cup flour
1 tsp baking soda

1.     Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine. The resulting mixture should be pale yellow in color and have a few lumps here and there. 
2.     In a separate bowl, mix together the flour and baking soda. 
3.     Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
4.     Spoon the batter onto a sprayed griddle or pan heated to medium-high. This makes four big pancakes, but you could also make 8 smaller ones.  Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything!

Makes 4 Large Pancakes.

Adapted from: 

Recipe and pictures from

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