Protein Pancakes

Every family has a share of hilarious-to-us-but-you-just-had-to-be-there stories. You know the kind. These are the stories that families tell over and over and over again, laughing more hysterically with each retelling only to receive blank stares and subsequent polite half-smiles from anyone who didn’t participate in the original story.

In my family, one such story is The Pole Bean Story.

Cast of Characters:

Dad – Ph.D – Knows his way around academic literature, but not around the produce section of a grocery store.

Mom – CPA – Busy and in need of last-minute ingredients for dinner.

The Story: Somehow, Dad is dispatched to the grocery store with instructions to procure “green beans”. Dad returns with vegetables that meet criteria in that they are green and beans. They are not, however, green beans. They are pole beans! POLE BEANS!

(And here is where we laugh hysterically and you stare blankly.)

I was there for the unloading of the grocery bag, and I remember my mom relentlessly poking fun at my dad over this gaffe: “I mean, how could you not find GREEN BEANS!?” And I will admit, I thought the same thing. Seriously, are green beans really that hard to find?

Fast forward to this Saturday when I was shopping for this recipe feeling absolutely clueless and having what I can only think to be a true Pole Bean Moment…or several of them.

This recipe comes from a running coach who mentioned it over an email exchange. Protein pancakes sounded good to me. Pancakes are a great fuel food for running, right? This should be easy, right?

When I asked for the recipe, it arrived like this:

Here is the recipe for the Running Scientist Healthy Protein Pancakes:

  • Udo’s 3/6/9 Oil
  • Vega Sport Vanilla Performance Protein
  • Organic and gluten-free Buckwheat mix (I’ve used different brands for this. Just make sure it is buckwheat.)
  • Honey
  • Organic, cage-free egg whites
  • Almond milk

I don’t have set portions because I switch it up based on where in my training I am and what I am looking for.

Ooooooooooooookay. So, off I went to the grocery store. And to another. Like I said, several Pole Bean Moments of utter cluelessness ensued. It took me three stores to round up everything that I needed, and I had to make some substitutions. The resulting recipe makes about 8-12 medium pancakes:

The Ingredients:

  • 1 Cup of Gluten-Free, Organic Buckwheat Pancake Mix – No, I couldn’t find one that met all characteristics. I settled for Organic Buckwheat Pancake Mix.
  • 1/2 Cup of Vega Sport Performance Protein Powder – Vanilla
  • 2 Tbs. 3/6/9 Oil – I couldn’t find Udo’s in liquid form, so I used another 3/6/9 oil. The one I found is orange flavor and it tastes good straight.
  • 3 Tbs. Egg Whites
  • 1 Cup Almond Milk
  • Honey – For drizzling on top.

The Tools:

  • Measuring Cups and Spoons
  • Mixing Bowl
  • Whisk
  • Griddle
  • Spatula

The Action:

  • Gather your ingredients:

Ingredients W

  • Mix the dry ingredients together. Add the wet ingredients and stir to blend.
  • Allow the mixture to sit for five minutes.
  • Heat the griddle over medium-high heat (more towards the high side).
  • Pour the batter onto the griddle. Watch for bubbles on the sides and flip when these appear.
  • Allow the cake to cook evenly on both sides.
  • Remove and drizzle with honey.

Pancakes W


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