When I saw the gloppy mess that was supposed to be the “batter” for my protein pancake breakfast the other morning, I didn’t have high hopes. It looked more like the stuff you’d use to hold together bricks than pancake batter.
But because I didn’t want to waste food, I forged on. When they sat on the griddle in a ball instead of spreading, I had more doubts. But I used the spatula to flatten the pancakes and forged ahead again.
Given so much trepidation, you can imagine how surprised I was when they actually tasted pretty great — so great that I went back to the kitchen to snap a photo after I’d eaten half my breakfast. (The recipe for one made three small-ish pancakes. I added 2 T of sugar-free pancake syrup as well as the almonds the recipe called for.)
Guess it serves as another reminder not to judge a book by its cover. I’m guilty of that more often than I’d like.
Curious? You can find the recipe for Almond Protein Pancakes on the Atkins website.