I wanted to compete in a bikini competition but I love to eat pancakes. How in the world could I still eat pancakes while optimizing fat loss? Well, I figured it out and I’m about to share this with you. And then you’re going to want to make yourself a big ‘ol stack of them. You will also love me forever because they are a-freaking-mazing. You’re welcome.
But before we get into that I want to tell you a short story. So… yeah, I decided to prep for a NPC Bikini Competition. A high caliber physique competition where I would be judged by my body! Whaa?
So I followed a fairly standard body building diet minus grains or dairy. It wasn’t terrible, but it got REALLY old. On this “Prep Diet” I was allowed to have one cheat meal a week. So, as you can imagine, all week I would think (read: OBSESS) about what I was going to have for my cheat meal. I don’t know if you’ve ever done any sort of strict diet where you have to eat the same thing every day but let me tell you… IT. GETS. STALE.
…REALLY, REALLY STALE. For the most part, I really enjoy eating healthy. I love vegetables, animal, and fat… so I am pretty easy to please if you put a big plate of real food in front of me. My husband is always astounded by the amount of food I can throw down. I’ve considered a competitive eating career. Really considered. But… I hate hot dogs-Isn’t that what most people eat in those contests? Hot dogs? Gross.
SO… back to my story. You know what I CRAVED for my cheat meals while I was eating a crap load of egg whites and broccoli? THESE DARN PANCAKES!! Seriously. I wanted them. Bad. So, now I will share the recipe with you and I hope you love them as much as I do.
Erin’s Fat Killing (pan)Cakes
2 whole eggs (or 1/2 cup eggs whites)
1/4 almond milk (coconut milk or other low carb non-dairy milk. Depending on the type of protein powder, you may need more milk)
1 scoop Protein Powder (I would recommend a casein or whey/casein mix)
1tsp baking powder
1/2 tsp vanilla extract
Non Stick Skillet
Small Blender (or mixing bowl and wisk)
Measuring cups and spoons
Put the skillet on the stove and set it on medium heat.
In your bowl or blender combine egg whites, baking powder, protein powder, vanilla extract, and a few sprinkles of cinnamon.
Mix just until blended.
Remove from the blender and add 1/4 cup milk. Blend again.
Check the consistency of the batter. Depending on the type of protein powder you use, you may need to add more milk. The batter should be about the same consistency as “normal” pancake batter. If it is slightly runnier, that will be okay. Your pancakes will just be more crepe-like. (Ohh lala, didn’t know you could cook French food did ya?)
Once the consistency is to your liking, you are ready to get flippin’
Pour the batter onto the non-stick skillet and let the magic happen. But not for too long…because then they’ll burn. Who likes burnt pancakes? My dogs. That’s who.
Once they are golden brown (or if you use chocolate protein, you’ll have to use your best judgment), use the spatula to flip the pancake. Cook for a couple of minutes on the other side until done.
Toppin’ your Cakes:
You can use any flavor of protein powder you wish. If I use vanilla protein I usually top the pancakes with a low or no carb syrup. When I am craving chocolate, I use chocolate protein powder and use almond butter or sunbutter for the pancakes. They are DELICIOUS both ways. If you only have vanilla powder, you can always add 1TBSP unsweetened cocoa powder to the mix to make them chocolaty. You could also make a chocolate syrup with cocoa powder, almond milk, and stevia. Tons of ways to enjoy these pancakes. If you try them, I’d love to know what you think!
Choco-nut Banana Cakes
1/2 cup eggs whites
1/4 – 1/2 cup almond milk (coconut milk or other low carb non-dairy milk)
1 scoop Protein Powder (Banana Cream Casein + Chocolate Isolate)
3 tbsp Cream Cheese
1/4 cup coconut flakes
1tsp baking powder
1 tsp vanilla extract