If your kids have early morning practice, it can be tough to send them out the doorwith a hearty, protein-rich breakfast. I love these pancakes because they contain added protein from the buttermilk and the protein powder, plus they’re portable. This fun recipe is from my cookbook, Everyday Snack Tray.
FOR PANCAKES:
Cooking spray
2 cups buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
⅓ cup pure maple syrup
1¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup vanilla protein powder
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
FOR SWIRL:
1 cup strawberries, fresh or frozen and thawed
½ cup raspberries, fresh or frozen and thawed
1 tablespoon fresh lemon juice
Powdered sugar, for topping
1 Preheat oven to 425°F. Line a rimmed
11 × 17-inch sheet pan with parchment paper.
- Spray parchment with cooking spray.
- Whisk the buttermilk, eggs, vanilla, butter, and maple syrup together in a medium mixing bowl; set aside.
- In a separate mixing bowl, combine the flours, protein powder, baking soda, baking powder,
and salt. Add the wet ingredients in two to three additions to the dry and combine well.
4. Pour the pancake mixture onto the prepared sheet.
5. In a blender, combine the berries with the lemon juice and blend until smooth. Evenly space dollops of the puree onto the pancake mixture (make 5 rows of 3 dollops). Starting in the upper right corner of the pan, use a toothpick to drag the puree through the mixture in an “S” pattern.
6. Bake 11 minutes. Let cool and sprinkle with powdered sugar. Using a pizza cutter or a knife, cut into 15 squares. Transfer to tray and serve. Leftover pancakes can be stored in an airtight container in the refrigerator for two days.