Indulge in a stack of fluffy, gut-friendly sourdough protein pancakes that bring together a tender interior and a beautifully golden exterior. This recipe combines the nutritious benefits of collagen protein from grass-fed sources, healthy fats like coconut oil, and complex carbohydrates for a satisfying meal. Whether it’s breakfast or a post-workout snack, these pancakes will keep you energized and well-nourished.
Ingredients You’ll Need:
Sourdough Pancake & Waffle Mix: The base of the recipe provides a tangy flavor and light texture.
Almond Milk (or preferred milk): Choose your favorite milk alternative for a dairy-free option.
Free-Range Eggs: Fresh eggs add richness and protein to your pancakes.
Protein Powder: Enhance the nutritional profile of your pancakes with your favorite protein supplement.
How To Make:
Preparing the Batter:
Mix the Wet Ingredients: In a medium bowl, combine the eggs, milk, and oil. Whisk thoroughly until the ingredients are well blended.
Add Protein Powder: Incorporate two scoops of collagen or your chosen protein powder into the mixture, stirring until fully integrated.
Combine with Sourdough Mix: Gradually add 2/3 cup of sourdough mix to the wet ingredients. Stir until just mixed, avoiding over-mixing to maintain a light texture.
Cooking the Pancakes:
Preheat Your Skillet: Heat a non-stick skillet to medium-high. Lightly grease the surface with grass-fed butter or your favorite oil.
Cook the Pancakes: Pour around 3 tablespoons of batter onto the hot skillet per pancake. Cook for 1-2 minutes until the edges start to bubble and the pancake begins to puff up.
Flip the Pancakes: Flip the pancakes and cook for an additional minute or until golden brown. Adjust the heat if the pancakes are browning too quickly.
Serve and Enjoy: Serve the pancakes hot with a drizzle of maple syrup and a pat of grass-fed butter. Customize with your favorite toppings for added flavor.
Storing and Reheating:
Overnight Batter Storage: Prepare the batter the night before and store it in an airtight container in the refrigerator. The batter will be ready to use the next morning for quick pancakes.
Refrigerate Pancakes: Once cooked, store your pancakes in an airtight container in the fridge for up to 3-4 days. Reheat them on a griddle with butter or oil until warmed through.
Freeze Protein Pancakes: Make a larger batch and freeze the pancakes for future use. Stack them with parchment paper in between each pancake to prevent sticking. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Tips for Serving and Reheating:
Reheating Frozen Pancakes: You can reheat frozen pancakes on a griddle or even in a toaster. Make sure to cook them until fully heated through.
Customize with Toppings: Add your favorite toppings such as fresh fruits, nuts, or yogurt to enhance the flavor and nutritional value of your meal.
Collagen Protein and FAQs:
Collagen Source: Collagen is sourced from grass-fed cows’ hides and connective tissues, which would otherwise be byproducts of the meat industry.
Amino Acids in Collagen: Collagen contains three essential amino acids: glycine, proline, and hydroxyproline. These are crucial for the body’s connective tissues and skin health.
By following this recipe, you can enjoy delicious, protein-rich sourdough pancakes that are both satisfying and nourishing for your body.
