Protein Pancakes w/ Strawberry Basil Simple Syrup
Stay home for a cozy, delicious and healthy brunch. Skip the box and bottles and whip up a healthy option for you and your family this weekend.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Whole Grain Protein Pancake Mix
- 4 Cups Organic Whole Wheat Flour
- 4 Cups Almond Flour
- 8 Tsp Baking Powder
- 4 Tsp Sea Salt
- 3/4 Cup Bob's Red Mill Ground Flax
- 3/4 Cup Organic Chia Seed
- 4 Scoops Egg White Powder
Strawberry Basil Simple Syrup
- 2 Cups Organic Strawberries
- 1 Cup Vertical Roots Basil Leaves
- 2 TBSP Oragnic Sugar Cane
- 2 TBSP Water
Whole Grain Protein Pancake Powder Mix (MAKE AHEAD)
Strawberry Basil Simple Syrup
Place strawberries and basil in the mini food processor. Blend well and place in a small saucepan.
Add in sugar and water, and bring to a slow boil. Turn the heat to low and let it simmer until the sugar is cooked in and the syrup is cooked down.
Blending and reducing will be personal preference. If you wish for a chunkier syrup blend less. If you are looking for a thin, blended syrup, blend well and reduce well. Set aside.
Whole Grain Protein Pancakes
1 cup of dry mix to 3/4 cup of water will make 4 medium pancakes. Adjust for your morning crew. The batter should sit for 3-5 minutes since the chia seeds and flax will take up water and thicken the batter. Personal preference can also be taken into account. If you want a thicker, fluffier pancake, put less water. If you like a thinner, flatter pancake - add more. In a hot skillet or griddle - spray with cooking spray. Recommend using avocado spray to allow for high heat.
Pour in enough batter for the pancakes, depending on the size of the skillet and the preferred size of pancakes. Cook on low to medium heat for 2-3 minutes per side. Watch for bubbles across the surface, then flip and finish the cook.
Once the pancakes are finished, pour the syrup over top and garnish with sliced strawberries and mini basil leaves left from the plant. ENJOY!