This is a recipe from the P90X2 Nutrition Guide (I love this nutrition guide because it also includes some vegan options that are as delicious as they are nutritious). I’ve included the brands of items I’ve used- my calorie count differed from that in the Nutrition Guide. I used a 1/4 cup to pour the batter in rather than 1/3 cup indicated in the Nutrition Guide recipe.
These are a Sunday morning staple in our house now and I love the fact I have leftovers for those busy weekday mornings that I can just grab from the fridge, pop in the microwave and enjoy as I’m out the door to take the kids to school. The serving size is perfectly filling and you can top with a bit of spray butter and pure maple syrup if you like (just make sure you count your calories!).
3/4 cup Arrowhead Mills Organic Buckwheat Flour
1/4 cup Moss’ Self-Rising Cornmeal
1/4 cup Bob’s Red Mill Flaxseed Meal
1/4 cup Manitoba Harvest Hemp Pro70 Protein Powder
2 tsp. baking powder
1/4 tsp sea salt
1 – 1/2 cup So Delicious Almond Plus Unsweetened Almond Milk
1 tsp cinnamon
1/2 banana, mashed
1 Tbsp 365 Everyday Value Raw Agave Nectar
1 cup fresh blueberries
Place all but the blueberries in a large bowl and mix together well. Gently fold in the blueberries. Spray a griddle with cooking spray and heat over medium heat. Power mixture onto griddle by 1/4 cupfuls and cook until bubbly. Flip over and cook on other side for a few minutes until lightly browned.
Will make 16 pancakes (4 servings of 4 pancakes each).
Nutritional info per serving:
Fat: 5.5 g
Saturated Fat: less than 1 g
Carboyhdrate: 36 g
Fiber: 8 g
Sugars: 10 g
Protein: 13 g
Sodium: 141 mg
var _gaq = _gaq || ; _gaq.push(['_setAccount', 'UA-39928694-1']); _gaq.push(['_trackPageview']);