Pancakes. Is there really anything better than a fluffy stack of pancakes? I don’t think there is. Especially when they are these maple ginger pear protein pancakes. I have to say, I haven’t had a pear in a while and I forgot how amazing they are. They are definitely better than apples, or at least in my opinion they are. Or, maybe it’s just because apples make my lips itch. Hmm.
The flavor combo I went with is something I have never done before. I was googling pear pancakes and I found that ginger pear was a pretty common combination. So, I just went with it. I sautéed the pear in coconut oil for a few minutes then added a little pure maple syrup (none of that sugar free stuff!) and some cinnamon. It gave the pears a delicious cinnamon and maple flavor as well as making them really soft.
Finally, the pancakes were probably one of my best recipes yet. I use one egg yolk in the batter and three egg whites. But, instead of just adding the egg whites to the wet ingredients, I whipped them up until stiff peaks. Then, I folded them into the batter at the end and oh my goodness. It made them the lightest and fluffiest pancakes I have ever made!
Maple Ginger Pear Protein Pancakes
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Serves: 1 serving
The fluffiest protein pancakes I have ever made with a hint of ginger and maple then topped with sautéed maple cinnamon pear compote.
Ingredients
- Maple Ginger Pancakes
- 1/4 cup oat flour (or whole wheat flour)
- [url href=”http://bit.ly/1qX9BcA” target=”_blank”]1 scoop Beast Sports vanilla protein powder[/url]
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger (less if you want a less prominent taste)
- 1 tbsp. granulated sweetener
- 1 tsp. baking powder
- 1 whole egg
- 2 egg whites
- 6 tbsp. milk (any milk is fine)
- 1/4 tsp. vanilla extract
- 1/8 tsp. maple extract (more or less to taste)
- Topping
- coconut oil
- 1/2 large pear
- 1 tbsp. pure maple syrup
- cinnamon to taste
Instructions
- Preheat pan or griddle to medium/high heat. In a bowl, mix together flour, protein powder, cinnamon, ginger, sweetener, and baking powder. Add one egg yolk, milk, and vanilla extract. Gently stir together until combined.
- In a separate bowl, add three egg whites. Whisk with a hand mixer until stiff peaks. Add egg whites to pancake batter. Gently fold egg whites into batter. Be careful not to overtax or the egg whites will lose their volume and fluffiness.
- Spoon batter evenly onto preheated griddle to make about 6 medium sized pancakes. Cook for a few minutes or until the middles of the pancakes start to bubble then flip. Cook for another few minutes on the other side.
- Heat coconut oil in a small pan. Slice pear into chunks. Add pear to pan and sauté for a couple minutes. Add maple syrup and cinnamon. Cook for another few minutes until pears are soft.
- Top pancakes with cooked pears and remaining maple syrup. Also add a few walnuts if desired. Enjoy!
Serving size: pancakes (without toppings) Calories: 340 Fat: 8 Carbohydrates: 25 Sugar: 2 Fiber: 5 Protein: 42
