This year one of our favorite weekend breakfasts has been Protein Pancakes. I’m on a constant mission to increase the amount of protein in my diet and, as a result, I came up with this recipe. It was inspired by the 20 Best Protein Pancakes as listed on BodyBuilding.com It uses a ton of eggs and protein powder but is gluten free and a breeze to make!
After enjoying them for a few months I decided that they would be perfectly suitable for backpacking. I simply swapped out the eggs for powdered eggs and it worked out just perfectly.
In the recipe below I use Optimum Nutrition (ON) Casein Protein and a generic Whey Protein from my local grocery store. Casein protein is derived from milk, just like whey protein, but it is a slightly slower digesting protein. As such I find that it keeps me full longer. In the fitness realm, most sources suggest it’s a good protein to be consumed at night while your body recovers but there is certainly nothing wrong with having it for breakfast!
With the recipe weighing 120g, it provides a total of 384 calories; making its calorie to gram ratio 3.2. For the Americans out there it is about 90cal/oz. While I consider this to be on the low side of acceptable for long distance hiking it does come packed with protein (23 grams!) which can sometimes be a challenging thing to achieve.