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Egg-Free Protein Pancakes

I like eggs. They taste good, are an excellent source of protein, and they are rather vital to pancakes. But when you don’t have any eggs in the house and you want pancakes, then you have to get a bit creative!

Egg-Free American Canadian Style Protein Pancakes
(makes 3 small pancakes – serves 1)

1/2 cup all-purpose flour of your choice
1 tbsp protein powder
1/4 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder
sprinkle of salt
1 tbsp agave nectar
1 tsp oil (olive, vegetable, bran, etc)
1/2 tsp vanilla essence
3/4 cup milk (cow’s, almond, rice, soy, etc)

Mix all dry ingredients. If you don’t have a sifter, use a whisk to break up any lumps. Add the agave nectar, oil, vanilla, and some of the milk. Continue adding milk until you reach pouring consistency.

Heat a frying pan to a high temperature. Spray or coat it with oil to keep pancakes from sticking. Then pour your pancake batter into the pan and flip after a few minutes, when they have started to pull up slightly on the bottom.

Fry 'em up!

I used bran oil and semi-skimmed/2% milk in my pancakes. I also may have broken up a square of 85% dark chocolate and added that to my pancakes as they were frying…

Top with your choice of toppings – fruit, maple syrup, a nice berry compote… whatever you feel like on a gloriously lazy Saturday morning!

I managed to break every single one when I flipped them, creating a lovely, gooey, pancake-y mess in the pan and on my plate, so I didn’t take any pictures of my pancakes before I devoured them. I can prove they were good though, look!


Do you still bake or cook what you like even if you’re missing an ingredient or two? I do it all the time, and generally my attempts end in success. It drives my boyfriend crazy though! 🙂


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Baking with Protein Powder

I have never tried baking with protein powder before, so today I thought I would experiment by making some oatmeal protein cookies. I love using Sundays to prepare food for the week ahead so I don’t have to worry too much about it each day after work.

I was pretty impressed with my first foray into baking with protein powder since I didn’t really follow a recipe. Check out these beauties:


Quick and Yummy Protein Cookies

  • 1 cup quick-cooking oats
  • 1/4 cup semi-skimmed milk (2% fat)
  • 1 egg
  • 1/4 tsp salt
  • 1 tbsp brown rice protein powder (or one scoop)
  • 1 tbsp cinnamon (less if you don’t like cinnamon as much as I do!)
  • 1/4 cup brown sugar
  • 1 cup flour of your choice
  • 1 tbsp hazelnut butter
  • a few cashews, broken into pieces (I used about 7, feel free to use more)
  • small handful of goji berries
Mix all ingredients together (you can start with the dry and add the wet if you like – but if you bake like I do, just throw it all into a bowl), then roll into balls with your hands and place on a cookie sheet lined with wax paper. Press each cookie down with your hand or a fork. Bake for 15-20 minutes at 170C (350F).

I made nine cookies, three of which are already in my tummy! According to the recipe calculator on MyFitnessPal, this recipe comes out at 101 calories per cookie, with 15g carbs, 2g fat, and 11g of protein.


You could up the amount of protein powder and lower the amount of flour, but as it was my first time baking with this protein powder, I was worried I might waste a whole batch of cookies if they didn’t turn out! There are lots of other things you can modify – use honey or agave nectar or stevia for the brown sugar, almond butter for the hazelnut butter, different nuts or dried fruit, and skimmed milk instead of semi-skimmed. Use this recipe as a basis and go crazy with fillings, modifications, and any other changes you think might taste good! You may also want to include a rising agent, such as baking power, or use self-raising flour, for bigger, lighter cookies. These are quite heavy and dense.

I used seeded bread flour in this recipe because it was the only thing I had. I am one of those people that will throw in whatever’s hanging out in the cupboard and hope for the best. Most of the time it works, sometimes it doesn’t. I was reassured by this cookie recipe by Alton Brown which actually calls for bread flour – if Alton Brown puts bread flour in his cookies, it must be okay, right?

My boyfriend would like me to warn you that these taste ‘like whole wheat bread mixed with muesli’ and that they taste healthy. I think both of these things are pretty good but he clearly disagrees! 🙂

If you have a favourite protein cookie recipe, please share it in the comments!

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