Cornbread Protein Pancakes

• Yield:1 serving
• Difficulty:Easy
• Time:15 minutes

The first time I tasted cornbread it was such a love affair, I just HAD to make cornbread protein pancakes! These pancakes are light and fluffy with a wonderful slightly sweet taste. Have these for breakfast with Vitadrive and a few Kre-Alkalyn capsules, and you’ll be invincible! Kidding…Don’t go trying to wrestle grizzly bears now, that probably won’t end well. However, do go smash a killer workout afterward!

These pancakes are as easy to make as measure, mix, pour, flip, and eat! You can also make them gluten-free. To do so, simply replace the whole wheat flour with the same amount of gluten-free oat flour or sorghum flour. They are really good with a few pecans along with sugar-free maple syrup no matter how you choose to make them. You can get the syrup and the cornflour in a well-stocked supermarket, in a health food store, or online. The sugar-free syrups are usually in the gluten-free or diabetic section in the supermarket. If you aren’t worried about sugars or calories, organic maple syrup is the way to go. Since few stores sell it, I had to buy the sprouted wheat flour online. I was able to find organic non-GMO whole wheat flour at the supermarket in the baking section, so that would be second best.

Ingredients:

• 1 scoop vanilla EFX Sports Protein 6
• 1/8 cup sprouted whole wheat flour (or gluten-free oat flour/sorghum flour)
• ¼ cup plain nonfat yogurt
• 1/3 cup egg whites
• 1/8 cup corn flour
• 1 pinch of salt
• ½ tsp baking powder
• 1 stevia packet
• Nonstick spray

Directions:

Measure the ingredients out and combine them in a big bowl. Continue to stir the ingredients until all lumps are gone. Spray a large pan with nonstick spray and put on medium heat. Once the pan is hot, pour the mixture in 3 or 4 in places in the pan and flip after a few minutes. When they seem like they are no longer wet, take them out and serve! You will be the breakfast hero to all those around you!

Nutrition: