In last week’s blog, I emphasized the importance that balancing your kitchen personality has with keeping you consistent. If you didn’t read it, start there.
In the spirit of my 3 #nonNegotiables in the kitchen, quickness, simplicity, and portability here is the exact Protein Pancake Recipe I’ve been using for several weeks so that I’m both fueled and satisfied. I definitely eat this for breakfast but also anytime of day. Depending on my workout, this keeps me fueled and happy for the next 2-3 hours.
Protein Pancake Recipe (1 serving)
Calories: 221.5
Protein: 24.6
Carbs: 20.2
Fats: 4.9
Ingredients:
3/4 c egg whites
3 oz baked sweet potato
10 raw almonds
1 dash cinnamon
1/2 packet stevia
Step 1: Put all ingredients in Vitamixer, food processor, or Cusinart Blend Stick and blend until mixture is smooth.
Step 2: Spray iron skillet w/ olive oil on medium low heat and wait until thoroughly heated.
Step 3: Pour mixture and leave it alone until it’s almost solid.
****Because these pancakes do not have any sort of flour or grain you will need to wait a bit longer than your typical pancakes!! These will fall apart much more easily if you try to flip them too soon.
Step 4: Flip it, cook another 1-2 minutes.
Either eat it immediately or put it in a glass container and head out the door!
Clearly, if I was in the Chopped Kitchen I’d be immediately escorted out of the building with my lackluster technique and presentation. However, my goal in the kitchen isn’t to impress. I want to enjoy a balanced meal, feed the lean muscle, keep my blood sugar steady so I don’t binge, not think about food for another 3 hours, so I can take care of the stuff that I am willing to spend a lot of time on…my family, Sweat, and my workouts. #sorrynotsorry #realmomshit
