Monday, October 10, 2016

Sprouted Flax Protein Pancakes w/ Cinnamon Honey Walnuts & Blueberries

It doesn't matter your age, demographic, or where you come from, chances are, you probably love pancakes. They are just one of those breakfast items that appeal to most people, sweet fluffy and delicious, who wouldn't love them! Well what if I told you that one of your favorite breakfast items could be one of the healthiest and heartiest breakfasts too? That's right, these pancakes are not only super tasty, but also extremely nutrient dense. They are made with an organic sprouted flour, that is a whole grain providing an excellent source of calcium and B vitamins. I made these for my family and they loved the texture of the pancake, but the selling point was the toasted walnut topping ! A must try! 

As mentioned before, the bulk of these pancakes are the sprouted flour which provides fiber, B vitamins, and protein. I also used flax seeds which are high in protein, omega 3 fatty acids, fiber, and antioxidant properties. Whey protein and Low fat milk provide both excellent sources of protein, calcium, and vitamin D. The walnuts provide protein, omega 3 fatty acids, and vitamin E. The blueberries provide great antioxidant properties and vitamins. The egg provides more protein along with biotin, and omega 3 fatty acids. So overall this provides a nutrient dense and balanced meal. Whole grains, good source of lean protein, and good healthy fats! 


1 cup of Sprouted Flour 
1 Egg 
1 Tablespoon Flax Seeds 
2 Tablespoons Whey  Protein Powder 
3/4 Cup Low-fat Milk 
1 teaspoon Baking Powder 
1/4 teaspoon Salt 
1/4 Cup of Fresh Blueberries 
1/2 Cup Walnuts 
1/2 teaspoon Cinnamon 
1 Tablespoon Honey 
1 Tablespoon Vegetable oil 

How To Make It: 

1. Combine the flour, whey protein powder, salt, baking soda, flax seeds, egg in a bowl. 

2. Add the milk and whisk together until smooth. 

3. Using 1/2 Tablespoon of vegetable oil (or canola spray oil) on the bottom of a heated pan, add 1 ladle full of pancake mix and add a few blueberries. After about 3 minutes or until golden, flip the pancake and continue until the batch is done. 

4. In a separate pan, using 1/2 Tablespoon vegetable oil, warm up and slightly toast the walnuts for about 3 minutes, then add the cinnamon and honey to the pan and take off the heat. 

5. Lastly, serve your cakes with some fresh blueberries and a ton of the walnuts, believe me you'll want them all :) 


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