Protein pancakes are kind of a trend now, and you can buy pre-made mixes. It makes sense, because pancakes are a comforting breakfast food, but people want to have more protein in their diet, and fewer carbohydrates. This is my own recipe for making them from scratch. It is not low carb, but it should be a complete protein, since it includes a legume and a grain. The secret ingredient is chickpea flour, which you can buy at an Indian grocery store, where it is sold as “besan” or “gram flour”. The wheat flour I use for them is King Arthur white whole wheat. It is more like a white flour than a typical whole wheat, but is still whole grain. I feel comfortable recommending a brand in this case, because it is a wholly employee-owned cooperative.
- 1 cup white whole wheat flour
- 1 cup chickpea flour
- 2 Tbs sugar (or put a liquid sweetener like maple syrup in the wet ingredients)
- 1⁄4 tsp salt
- 1 Tbs baking powder
- 1 1⁄4 cup water or almond milk
- 1⁄4 cup vegetable oil
- 2 large eggs
Heat 2 Tbs oil in a large frying pan. Mix the dry ingredients in one mixing bowl, and the wet ingredients in another mixing bowl, beating the eggs. Then mix the wet and dry ingredients well to make the batter.
When the pan is hot, make sure the oil is well spread out across the surface. Drop 1⁄4 cup of batter into the pan for each pancake. A pancake is done on the bottom when the bubbles that form in the top start to pop without collapsing, and the edges of the pancake are starting to become dry. That’s when you flip the pancake, and cook on the other side for 30 seconds to a minute. Cooking pancakes is an art, not a science, and you will just have to develop experience for when to flip them.