Protein Pancake Crepe

Protein Pancake Crepe

There are a ton of variations on protein pancakes but this is my favorite way to make them.  I love to eat these!  I eat one almost every day whether it is for breakfast, pre workout or as a healthy dessert.  They are quick to make and store well in the refrigerator also. Each pancake is packed with protein from the egg whites and protein powder, healthy fats from the coconut oil, and good for you carbohydrates from the strawberries.  I like to make it using a combo of protein powders because I prefer the consistency that doing that gives however feel free to use only whey or only casein.  Also you can substitute any kind of berries or fruit to use as the filling.

1 /2 scoop casein protein powder

1 /2 scoop whey protein powder

1 /2 cup liquid egg whites from carton (or use 2-3 egg whites from a regular medium or large egg)

1 /2 tablespoon extra virgin, unrefined coconut oil

1 /2 cup strawberries

no calorie sweetener to taste (I really like a teaspoon of erythritol for this recipe)

Combine first three ingredients in a mini blender or you can probably use a whisk or a shaker cup if you don’t have a small blender. This will be your batter. If it is super thick you can add a little extra egg whites too. You may or may not need to scrape the batter out with a spoon (different casein brands produce different levels of thickness). You should have a fairly thick batter though.  Spray frying pan with non stick spray.  Heat over medium high heat then add above mixture.  Cook until the bottom of pancake pulls away from pan and you can slide it around in pan.  This should take 2-4 minutes or so.  Flip and cook on other side for a few minutes longer or until both sides are golden brown.  Slide onto plate and top with coconut oil, strawberries and no calorie sweetener (if desired).  Roll up crepe style and enjoy!

Depending on what kind of protein powder and fruit you use the nutritional information will vary however my pancakes have 265 calories and 37 grams of protein.