The perfect pre-workout protein pancake

Pancakes have become a staple in my diet and part of my Saturday morning routine. When my weekend rolls around, I eat a large pancake before heading off to the gym to begin my day with a brutal leg workout. Sure, some people think I'm nuts for spending my Saturday morning at the gym/enduring an intense sweat sesh while the majority of people in my time zone (and age demographic) are sleeping, but it works for me. Thanks to my schedule during the week, my body no longer knows what sleeping in feels like, and it's a good day when this girl doesn't wake up until 8 or 9 a.m. But I digress...

Mmm, get in my belly.

I'm a VERY methodical person in everything I do, and I'm fairly confident in saying I'm the definition of type-a personality. (For evidence of that, check out my most recent article that ran in American Way magazine this past December.) That being said, after many failed attempts, I was pretty pleased when I finally mastered the perfect pre-workout protein pancake.

Before trying this recipe, I should warn you: in no way does my pancake resemble the fluffy stack of butter-laden, spongy cakes you'd find on the menu at your local IHOP. I mean, dream big. Instead, I'd like to think of this breakfast as the healthier stepsister to IHOP pancakes. For me, it has the perfect amount of protein and carbs to use as fuel for a hard workout—without leaving me feeling stuffed or sluggish. Aside from being absolutely delicious, this recipe also involves minimal ingredients, which is always a plus. I know not everybody has the same macro nutrient goals as me (men, you might need to double the recipe or add extra ingredients), so adjust your measurements accordingly!

The Perfect Pre-Workout Pancake

What you need:

• 1/3 cup old-fashioned oats
• 1/2 scoop of Cellucor's cinnamon swirl whey protein (swap with whatever protein you'd like, but I highly recommend this brand/flavor)
• 1/2 medium banana (I use approximately 55-60 grams)
• 2 egg whites
• Stevia and cinnamon, to taste
• Your choice of topping (I typically use one/some of the following: nut butter, PB2, sugar-free maple syrup, fresh berries, etc.)

I always have these ingredients in my kitchen!

Instructions:

1. Measure out the ingredients into a blender & blend everything together. (No need to separate wet vs. dry ingredients.)
2. Blend until smooth. (It doesn't look like much liquid, but the batter gets pretty thin.)
3. Spray a small to medium-sized pan (I think mine is 6-7 inches) with your spray of choice. (I use Trader Joe's coconut oil spray.) Heat on low.
4. Pour the batter in the pan. The amount of batter fills up my pan, so I end up having one pancake to cover my entire plate.
5. Wait for the batter to bubble, just as you would with a "normal" pancake, then flip it over. It should be pretty sturdy and easy to flip—not crumbly or messy.
6. Let the other side heat/brown. I like mine to be a light golden color.
7. Remove from the heat, add toppings, and enjoy!

Approximate macros for pancake, no toppings: 255 calories, 3g fat, 33g carbs, 24g protein

What are you waiting for? Go make this pancake immediately, then enjoy it as much as I do.

Stay sweet [sweat] and sassy,

Kat