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Hey, lovely friend!

Welcome and I'm so happy you're here. Through HW, I talk about my life behind the scenes as a go-to nutritionist, and my content is just about as real as it gets online. I've got lots to share, so you should stick around! xo

Spelt & Flax Protein Pancakes

Spelt & Flax Protein Pancakes

I’ve always looooooved pancakes of any variety. Last year when my hubby surprised me with homemade pancakes on the morning of my 30th birthday (drizzled in vegan cashew caramel sauce, nonetheless), he took pancakes to a whole different level. My love was reignited and I knew it was time to create a healthy pancake recipe for you!

Forget the pre-made batters and pancake syrup that doesn’t even come from a tree.

I’ve got the good stuff for you right here! These take less than 15 minutes to whip up and are SO delicious that even the pickiest of eaters (husbands, kids, you name it) will love them. Enjoy and make sure you let me know how you like them!

healthy-protein-pancakes

Spelt & Flax Protein Pancakes
Serves 4-6

Ingredients:

  • 1 1/2 cups spelt flour (if you want to be 100% gluten-free, go with a mix of coconut flour and brown rice flour – but the taste that the spelt gives the pancakes is simply amazing!)
  • 1 scoop vanilla vegan protein powder (I use Sun Warrior – Warrior Blend Vanilla)
  • 2 tablespoons ground flaxseed
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon Himalayan sea salt
  • 1 tablespoon baking powder (aluminum-free)
  • 2 eggs
  • 1 tablespoon coconut oil, melted
  • 1 3/4 cups unsweetened vanilla almond milk
  • 1/2 teaspoon vanilla extract
  • Ghee or coconut oil for the pan

Directions:

Combine the spelt flour, protein powder, flaxseed, cinnamon, sea salt, and baking powder in a large bowl and mix together well. Preheat a large skillet to medium heat. When you put the ghee on the pan, it should sizzle.

In a small bowl, whisk the eggs, coconut oil, almond milk, and vanilla until well combined. Pour this mixture into the dry ingredients and whisk until there are no clumps. If batter is too thick, add a few tablespoons of almond milk. If too thin, add a few tablespoons of spelt flour.Lightly grease your skillet with ghee or coconut oil (make sure the pan is hot enough).

Place 1/4 cup of the batter (or 1/2 for a large pancake!) onto the pan and spread the batter evenly to form a circle. Cook until the edges seem crisp if you look underneath, and there are bubbles appearing on top. Flip the pancake and cook the other side for a few minutes until the pancake is cooked through the middle.You’re ready to serve! Some topping ideas: berries, Vermont maple syrup (this is my fave), cocoa nibs, chia seeds, or goji berries. Enjoy and make often!

Big breakfast hugs,
Amanda

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