Over time I learned to modify some of my favorite recipes so I can not only enjoy my comfort foods, but also derive maximum nutritional value without sacrificing taste…
Here’s my healthy version of the humble pancake.
Out went the bleached all-white flour, in favor of a gluten-free version. Mixing up your grains is a great way to introduce a larger spectrum of nutrients into your diet, as well as help alleviate a lot of food intolerances associated with wheat. Adding hemp flour, a solid protein powder rich with fiber, essential fatty acids, antioxidants, amino acids, vitamins and minerals, increases the nutritional value substantially. Almond milk, in my opinion, is vastly superior to any other milk substitute. Find a brand that is pure almonds and nothing else, compared to rice or soy milk, which are both highly processed with unnecessary additives. Choosing organic eggs that are free from growth hormones is important for your overall endocrine health, especially if you have Polycystic Ovarian Syndrome (PCOS). The use of coconut oil and ground chia seeds adds additional healthy fats to your diet.
As an athlete, chia seeds and hemp protein powder are two great plant-based protein alternatives, providing omega fats and extra fiber. Pancakes, in particular, are carbohydrate-heavy; the addition of healthy protein and fiber slows digestion, which improves the Glycemic Index (GI) rate, making them a much healthier version of the all-white-flour version.
Hemp Protein Pancakes
1 cup gluten-free all natural mix
– I prefer Bob’s Red Mill Gluten-Free Pancake Mix
1/2 cup hemp protein powder
1 cup almond milk – add more/less depending on desired thickness
3 tbsps organic egg whites or 1 large organic egg
1 tbsp coconut oil (melted)
1 tbsp chia seeds – ground for easier digestion
*Cook as normal**
Eat the foods you love – without the guilt. Healthy and delicious!!
I’ve linked all the ingredients I use directly to *Amazon. Any purchases made through the links provided may earn me a small commission, which helps! Thank you!