[dropcap]W[/dropcap]heatgrass protein pancakes: best of two worlds.
I am really into wheatgrass lately. It’s a very nutritious food, so I try to use at least two scoops of wheatgrass a day. Sometimes this asks for a little creativity, because I don’t want to be drinking wheatgrass containing juices and smoothies all day. When I was browsing Instagram I bumped in to green wheatgrass waffles. Awesome! The only thing is that I am not such a waffle eater and actually don’t really know how to make them. I am more kind of a pancake girl, if you haven’t noticed yet 😉 So, logically, I started experimenting with adding wheatgrass powder to my pancake recipes and the result was a really nice, soft, gluten- and dairy-free wheatgrass protein pancake. In this recipe I will describe how to make them.
I admit: they look rather funny. Last week a model that I was working with called them ‘Shrek pancakes’, I agree that that would be the best name for them. But believe me: they taste really nice and sweet! You just have to try them and you’ll know. Besides, it’s a really easy way to add nutritional value to your diet.
The base recipe is a mix between the recipe for my buckwheat pancakes and my protein pancakes; I mixed buckwheat flour with protein powder and added an egg and water. In addition, I added wheatgass powder and a little bit of grated clove. This way I have the best of two worlds: a pancake that is full of vitamins and minderals ánd protein.
Wheatgrass doesn’t have a typical strong taste like sea algae chlorella or spirulina (tablets are therefore better options for these super foods than powder), but is high in chlorophyll as well. Therefore I prefer using wheatgrass powder in recipes instead of chlorella and spirulina powder. For more info about wheatgrass, the pro’s and con’s of powdered and tray grown wheatgrass and the best wheatgrass brands, read my previous post. Here’s the recipe:
Green Wheatgrass Protein Pancakes
Preparation time: 10 minutes
Yields: 3 small pancakes
Kitchen aid: mixer, spatula, bowl, pancake griddle, soup spoon.
- 30 gr buckwheat powder
- 1 scoop/21 gr Sun Warrior raw vegan rice protein powder vanilla flavor (are your favorite)
- 1 egg (or egg substitute if you want them completely vegan)
- 1 tsp wheatgrass powder
- 1 tsp cinnamon
- 1/2 tsp grated cloves
- 50 ml water
- coconut oil to grease griddle
- Combine all dry ingredients in a bowl, add the egg (or egg substitute) and mix well.
- Add water and mix again. The batter should not be too liquidish. Keep it thicker than regular pancake batter.
- Heat a griddle and grease with coconut oil.
- Poor the batter in the griddle with a soup spoon.
- Bake 3 small, not too thin pancakes.
Serving suggestion: top with a thin layer of agave syrup.
Do you have more idea’s about using wheatgrass in recipes other than in juices and smoothies? Let me know by leaving a reply beneath this post!
Nutritional value per pancake
90 kcal 2 fat 9 carbs 9 protein 2 fiber