We’re back with another great Chef Bob Cellucor Protein recipe, and this time it’s a healthy twist on a breakfast staple that’s usually only thought of as empty carbs. You can’t get around some carbs in pancakes, but you can use a whole grain mix here to keep things on the healthy side, and you’ll get a solid protein punch for a post-workout breakfast.
You’ll want the Cinnamon Swirl flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!
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“I just got done hitting a workout, so what’s one of Chef Bob’s most famous post-workout meals? Well, simply, we’re going to take a lot of what you’ve been seeing lately with my muffins, breads and whatnot and we’re going to be making post-workout protein pancakes.
Today’s recipe is gonna be 675 calories, 45g of protein, 95g of carbs and 12g of fat. You could knock that fat down a little bit, and you’ll see how.
I have the dry ingredients in a bowl. Today we’re using a little bit of ground cinnamon, about one tbsp. of baking powder to help it rise, one serving of the sugar free fat free Jello pudding mix (this helps with overall moisture and flufiness), one cup of extra-fluffy complete pancake mix, about a tablespoon of Splenda for a little bit of flavor, and of course one scoop of the Cinnamon Swirl protein powder.
Cinnamon Swirl comes out very good in the protein pancakes, one of my favorites next to the Cookies N’ Cream, which is my favorite in the Cor-Whey line.
I have about a half-cup of milk in here, and I have about a tablespoon of Greek yogurt. The Greek yogurt helps as a fat alternative instead of using oil, it helps to keep it nice and moist on the inside. What else do we add? There’s the almond milk right there that I used, and a dash of vanilla extract, and I’m gonna add one whole egg. If you want to use another egg white, that’s up to you and will help with your overall fat intake.
Now, as you’ve seen in my other videos, I’m gonna add a stiffened egg white. Now why a stiffened egg white? Well, when stiffened to a firm peak, as you can see here, how hard it is on my spatula and how firm it is, this helps when folding it into the final mixture, with overall moisture and also helping it to rise to its peak level. So you’ll see with my pancakes, a lot of times when people cook with oatmeal it comes out really flat. These are really gonna rise, really look puffy and show a great final product.
So we’re gonna add the rest of our wet here, which was the milk and the Greek yogurt to the whole egg. And we’re gonna mix it up with our blender here (ed. note: actually a hand mixer). And you can see the batter comes out pretty thick as-is.
So we’re going to fold in the egg white. So we simply take the egg white, which is stiffened to a firm peak, place it in the bowl. Then all you do is go from the outside in. Fold it, fold it in. You simply go along the outside and just fold it in.
So after folding in the egg white, some people cook in a skillet and some people cook in a flat top. I’m gonna cook one on each so you can see what each final product looks like. So we’re gonna cooking spray that down, and we’re gonna take the very thick batter and slowly just drop it in here. When we cook our pancakes, what are we gonna look for? We’re gonna look for a little bit of bubbling on the top.
So we’re just going to let those sit for a minute. And as they cook, you’re going to see little bubbles forming at the top. That means its just about ready to flip. These should always be cooked on medium power, don’t go to high or medium-high because slower is better. The same can be said of a lot of other cooking principles that you will pick up over time.
So you can start to see here as I’m talking that there’s starting to be a little bit of bubbling on top. So we’re just going to take our pan, slowly get underneath it, give it a quick flip of the wrist. As you can see it’s got a nice golden brown tint underneath it which is exactly what we are looking for. Mmm, the batter tastes frickin’ delicious! You can see it’s starting to rise. And after you flip it, it’s not going to take very long. You can see just how much these are rising.
So these will actually rise quite a bit, because of the folding of the egg white, and also the sugar-free fat-free pudding. It doesn’t take much longer to finish up, I just like to give it another 20 to 30 seconds on the other side once it has been flipped. Ladies and gentlemen, there’s not much more to a protein pancake than that.
Some things I like to top these with are fat-free Cool Whip, which is only like five calories a serving. And Walden Farm pancake syrup for a lower-calorie alternative, absolutely delicious. You can also dice up a piece of fruit (like a banana), comes out great.”
Remember, use coupon code CellucorNation when buying any products on Cellucor.com, and stay tuned to PricePlow for more recipes using protein powder!!