Spirulina Protein Pancakes

Briana Vittorini RD, LDN
Apr 15, 2016
2 min read

"Green is the prime color of the world, and that from which its loveliness arises" -Pedro Calderon de la Barca

I had some extra time on this lovely Friday morning to try a new, off the cuff recipe!

The Inside Scoop:

2 Scoops Protein Powder

1 Egg

1 Tablespoon Chia Seeds

1 Tablespoon Flax Seed [milled]

Slash of Almond Milk [unsweetened]

1 Teaspoon Spirulina

What to do:

Add 1 scoop of protein into two separate bowls for mixing. I used two different protein powders so I could see the difference in the way they cook! Split one egg in between the two bowls. [it does not matter which batter the yolk ends up in, you just want the yolk in one bowl and the white in the other!] Then put 1/2 tablespoon of Chia seeds and flax seeds into your bowls, adding up to 1 Tablespoon total! Add one 1/2 teaspoon [or less] of Spirulina your mixtures. When ready, add a couple of splashed of unsweetened almond milk to your batches and mix until creamy. You want a thicker consistency for these so that they cook properly on your skillet. They should be a thick pudding consistency when done!

Drop batter on a greased skillet or frying pan and cook on low for approximately 5 minutes per side! I recommend keeping a very good eye on them! Press the pancakes down in order to ensure the centers cook all the way through. When lightly browned and rigid remove them from the pan, decorate and enjoy : )

*You may also make this recipe only using one scoop of protein powder. If you choose to do this you can use the full egg, and just add 1/2 tablespoons of the Flax and Chia and a 1/2 teaspoon of Spirulina!

Prep time: 10 minutes

Cook Time: 30 minutes

Yields: 4-6 perfect little green pancakes