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Ahhhh Pancake Tuesday, the day you can officially overindulge in pancakes and not feel one shred of guilt, yippee! OMG pancakes (with chocolate sauce of course) are my absolute favourite breakfast! The only thing I find is that they’re a little too carby for me. What I mean by this is that I get a bit of a sugar hit from them, which leaves me feeling hungry half way through the morning. You see your blood sugar levels are at their most sensitive first thing in the morning, and having a high carb breakfast tends to drive your blood sugar levels up. By switching to a high protein breakfast you will stabilize your blood sugar levels and avoid the dreaded sugar crash mid morning, plus you’ll feel full until lunch. Now just in case you’re freaking out at the thoughts of having to give up you’re pancake breakfast fix, take a deep breath! I’m going to share my amazing high protein pancake recipe with you today, and trust me it will blow your socks off.

Pancake Ingredients –¬†Serves 1¬†

  • 40g quinoa flour (or mill quinoa grain in a blender or food processor)
  • 1 large egg
  • 20g rice protein powder
  • 50g banana
  • Unsweetened almond milk

Chocolate Sauce Ingredients

  • 1 tbsp. coconut oil
  • 1 tbsp. organic cacao
  • 1 tsp. maple syrup or honey
  • 1/2 tsp. vanilla extract (0ptional)

Method

  1. Add the quinoa flour, egg, rice protein powder and banana to a blender, add a splash of almond milk and blend into a batter. Keep adding the almond milk until you reach the desired consistency. I like my batter to be thick so that I can do small American style pancakes, if you was crepes just make the batter runnier.
  2. Put a frying pan on a medium heat and add a tsp. of coconut oil to the pan. While the frying pan is heating up, put a small saucepan on a low heat for the chocolate sauce. Put 1 tbsp. of coconut oil in the saucepan and allow to melt.
  3. Once the frying pan is hot enough, add the batter to the pan. I usually get 3 pancakes in the pan at the same time. While the pancakes are frying, take the saucepan with the melted coconut oil off the heat, add 1 tbsp of cacao powder and whisk until smooth. Next add a tbsp. of almond milk and whisk, the sauce will thicken up, if it doesn’t return the saucepan to the heat for 10 seconds or so and it will thicken. Repeat this process until you get your sauce to it’s desired consistency. Then add the maple syrup and vanilla extract, whisk until combined. Remember to turn your pancakes.
  4. Repeat the pancake making process until all the batter is gone, I usually get 6 to 8 small pancakes from the batter.
  5. Once all the pancakes are cooked, stack the pancakes high and drizzle with the delicious pancake sauce, and serve with berries.

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