Saturday was the day of running around like a crazy person.
I slept in by accident, tripped over my gym bag, stubbing my toe in the process, lost my toothbrush (how does that even happen?) and spilled a carton of almond milk on the carpet.
By the time I got to the gym at 11am I’d realized that all I’d had to eat that morning was a fruit + almond milk smoothie at 8am. #fail
I rocked the elliptical for 45 minutes, ran for 20 minutes, then headed to the weight room for my 45 minute strength set. 25 minutes in I totally fell apart.
My body seized up. I had no energy left in me.
Done, empty, kaput. Amazing what breakfast can do to our performance!
I headed for home with one thing on my mind…
If you know me, then you know I suck at making pancakes. They either come out burnt, undercooked, or dry, and always come out in dinosaur-like shapes.
I wish I was kidding.
But I was a lady on a mission. A sugar-reduced, protein packed, carb-full mission.
20 minutes later I was basking in the glory of perfectly cooked protein pancakes. The clouds parted, angels sang, it was glorious.
1 tablespoon chocolate or carob chips – I used unsweetened carob chips
1 teaspoon coconut oil (optional)
1 tablespoon light maple syrup (optional)
Combine almond milk, egg whites, banana, and chia seeds in small bowl. Allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.
Preheat a small non-stick pan on medium-low heat for 2 minutes.
Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.
Stir until just mixed. Fold in chocolate chips.
Pour ⅓ of the mixture into the preheated pan. Allow the first side to cook for 2-3 minutes, or until bubbles form and the edges begin to turn golden.
Flip and allow to cook for another 1-2 minutes.
Place completed pancake on cooling rack and repeat with remaining batter.
Serve with coconut oil, maple syrup, nut butter, or sliced banana.