I know what you’re thinking. Shouldn’t pancake mix be made to make pancakes? Yes, yes it should! But as a Flapjacked Ambassador, I use their Protein Pancake Mix for more than just pancakes.
The reason why I love using Flapjacked Protein Pancake mix for more than just pancakes is because of the unique NON GMO ingredients.
- Oat flour (which luckily I can tolerate quite well being gluten free)
- Coconut Flour or Hazelnut flour (depending on the batter flavor)
- Quinoa flour
- Dried peaches, banana, or apples (per flavor)
- whey protein
- Cultured Buttermilk Powder
- Baking Powder
You see, this mix is fabulous for baking and more because it is MORE than just plain old GF flour and baking soda/powder. I receive a lot of questions about how I use this batter, so I figured today’s post can cover a few suggestions. Whatcha think?
First up..Healthy Bites. Remember that time I made personal pancake bites? If not, check out the recipe here! A-M-A-Z-I-N-G!
I usually replace half the protein powder or coconut flour suggested in my Healthy Bite recipes for one of the flapjack mixes. It gives it a great flavor when you are wanting less sweetness. I also use it when making bites with dried fruit., for example my PB and Jelly bites (from ebook) or the apricot mac nut recipe!
Oh, and I always share when I make these, because they are super special, obviously!
Second, I use protein pancake mix (buttermilk flapjacked) as a thickener for soups. This past week I made a spicy pumpkin soup that needed a little extra thickness, 1-2 tablespoon of the buttermilk did the trick! Just stir on low for about 5 minutes.
And last, but not least, I bake with it. Muffins, cookies, breads, etc. I recently made Flapjacks Outrageous Banana Bread Recipe with a few tweaks of my own. It’s too good not to share!
4 extra large eggs
3 over ripe bananas (mashed)
½ cup light sour cream or fat free greek yogurt (I used half greek yogurt and half cream cheese)
¼ cup melted butter (I used melted coconut oil)
1 teaspoon vanilla
2-¼ cup FlapJacked Banana Hazelnut Protein Pancake Mix
¼ cup coconut sugar (or brown sugar) – I used coconut sugar
1 teaspoon baking soda
I added in ½ cup chopped dark chocolate espresso almonds and 1 teaspoon chocolate extract (optional)
Preheat oven to 350 degrees. In a medium bowl, combine Dry Ingredients (FlapJacked Pancake mix, sugar, baking soda and chocolate chips.) In another medium bowl, using an electric mixer, combine wet ingredients and mix on medium – high speed for 2 minutes until well blended. Using a spoon or spatula, gently fold in wet and dry ingredients. Spoon mixture into a lightly greased 9×5-inch loaf pan and bake for 45-50 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve hot or cooled.
NUTRITION FACTS w/ Greek Yogurt
Serving Size: 1 ½-inch slice (15 servings)
Calories 145 Fat 6g Carbohydrates 16g Fiber 2g Sugar 9g Protein 9g
Want more ideas? Go check out all the other recipes on their site. So many great ideas for savory and sweet protein packed eats!
What’s your favorite way to use pancake mix? Besides in pancakes of course.
[Tweet “Ways to use #protein pancake mix + Espresso Banana Bread Recipe w/ @proteinpancakes @LCCotter #fitfluential”]
Sherpa Wife Cotter