Here’s some pancake math: if number of pancakes is greater than 3, and a protein icing exists between each pancake, the risk of a falling catastrophe increases exponentially as the number of pancakes approaches infinity; else, the risk remains constant. For a $5 tuition rate, you too can take Intro to Pancake Math at Beechie University with Professor Me.
Postworkout yesterday was low carb pumpkin spice protein pancakes layered with a peanut butter protein whip, topped with ginormous fresh figs and a healthy chocolate sauce (unsweetened cocoa powder, stevia, and water). Soooso satisfying. They can also be made as waffles!
- 2 TBSP coconut flour
- 1/2 scoop cinnamon swirl cellucor protein
- 2 egg whites
- 1/4 cup pumpkin purée
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 stevia packet
- 2-3 TBSP water
Mix all of your ingredients in a bowl. You’ll need to stir very well and make sure there are no lumps. Let sit for 5 minutes. Spray a pan with nonstick spray and make a total of 6 pancakes (will take 2 rounds of cooking since not all 6 fit in a pan). Cook on a low heat for 3-4 minutes, flip, and cook 1-2 more minutes. Top with goodies and enjoy!
I layered mine with a peanut butter protein whip. To make it, use a handblender to blend 1/2 cup lowfat cottage cheese, 2 TBSP Lean Body for Her peanut protein (or peanut flour/PB2), and 1 stevia packet until smooth.
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