Baked goods (including pancakes) in my home are trial and error. If you are a regular follower of TUF, you know that I can cook pretty well....but I completely fail in the baking department 99% of the time.
Seriously, I've called my mom and mother in law numerous times nearly in tears because I have NO clue what I do wrong. It's not for lack of effort. I can follow a recipe to a T...and it comes out tasting so bad - the dogs won't even touch it.
So....to a major surprise, these pancakes I whipped up on Sunday actually tasted as good as they looked! And they were a HUGE hit on social media with numerous people asking for me to share the recipe. Therefore, they are my RECIPE OF THE WEEK!!
But....before I give you the recipe - lets talk FLOUR!
What type of flour is best to use when baking healthy?
Flour is a big part of our day, from sandwiches, crackers, and tortillas, to that cookie you ate last night. The common thought is that ALL baked goods are bad for you - which isn't necessarily true. If you take the right steps in adding healthier ingredients, you get a healthier baked good that your body won't react negatively to.
When baking, it's best to stay away from white flour. Refined white flour doesn't have much nutrition to offer since all of the 'good-for-you' qualities of the whole grain have been stripped away. Even worse, 'bad-for-you' things like preservatives and corn syrup are added.
Did you know that refined sugar may not taste sweet - but it can lead to the same problems caused by eating too much sugar??
In fact, many studies show that women who eat a lot of starchy carbs containing white flour, are 2x likely to develop heart disease....
Whats the alternative?
There are NUMEROUS flour alternatives. But to save you some time - I'm only going to name a few of my favorites.
Whole Wheat Flour - be sure to look for WHOLE WHEAT FLOUR and not wheat flour. Note: when subbing whole wheat flour for white flour, you will need about 1/2 of the amount or will need more liquid ingredients. As whole wheat flour is more dense and tends to make recipes dry. (I've made this mistake, learn from it!)
Coconut Flour - gluten free, high in fiber, low in carbs, and a great souse of protein! A bonus, coconut flour has a sweeter taste so recipes often need less sugar!
Oat Flour: Literally, made from Old Fashioned Oats and you can make your own! Baking with oat flour may require some extra experimenting but that's the fun part!
Almond Flour: Made from ground almonds and is probably my favorite flour to bake with! It is gluten free and grain free! This is the most versatile flour substitute and works great when subbing regular flour. It tastes great in breads, cookies, or even adding it into recipes to thicken soups or make things like chicken parm!
Alright - moving onto the pancakes......
Chocolate Peanut Butter Protein Pancakes
Chocolate in pancakes? Sounds like dessert, am I right?? Truthfully, without a good quality and good TASTING protein powder...these pancakes could taste pretty awful. If you have a favorite protein - use that! But, if you're looking for the best flavor....I like to use 1stPhorm Chocolate Milkshake Level-1.
1 1/2 cups almond flour
1-2 scoops 1stPhorm Milk Chocoate Level-1
1 tsp baking powder
1/4 tsp salt
1 cup unsweetened almond milk
1 tsp vanilla extract
Mix together the wet ingredients - eggs, almond milk and vanilla extract.
Slowly mix in the flour, protein, baking powder and salt,
Heat a skillet on medium and coat with oil to avoid sticking. I use coconut oil!
Pour about 1/4 cup of the batter onto the skillet
Cook until bubbles start coming through on top of the pancake
Flip and cook the other side about 1-2 minutes!