Who wants to have pancakes every morning before work/school/life but you’re also half asleep when you’re thinking about it at 7am and would prefer if they just appeared in front of you rather than having to make them?
Well, through the process of making this stack of pancakes, I discovered that despite what I may see on social media, I cannot, in fact, eat a stack of 9 pancakes. Sooo, I decided to freeze them for a quick breakfast during the week! All you have to do is take them out of the freezer and pop them in the toaster til they’re warmed up - voila! Pancakes that (almost) appear in front of you! Perfect for getting back into that September routine (#thegrind).
Also, super perfect for 3pm snack-time. There’s no judgment here and pancakes for a snack is completely fine by me…
When I have pancakes for breakfast they usually never fill me up passed 10am, but these pancakes are loaded with protein and fiber (and have no added sugar!) and will energize you for your day ahead. No energy slumps here, and no looking for second breakfast within an hour of eating your stack of pancakes.
What I can tell you (and not because I am working with Flourish Pancakes) is that these are the best dang pancakes I have ever tasted in my life. Making pancakes from scratch may be easy, but these are easier and holy, yum. The kind of pancakes that don’t actually neeeeed mayple syrup to be delicious. Like I said, I wasn’t able to eat the stack of 9 pancakes, but, oh man do I ever wish I could!
If you want to try these heavenly pancakes, head to Flourish Pancakes, where if you use this link you will receive an extra 5% off the already discounted 10% side-wide products until August 31. 15% off pancakes?! UM, YES.
Stock up so that you can eat allllll the pancakes. Your future work, school, regular-life self will be thankful for your decision.
Now ‘scuse me while I go get a pancake out of the freezer and have a snack :)
Everyday Buttermilk Protein Pancakes
Makes 12 pancakes // Refined Sugar-Free & No Sugar Added
2 cups of Flourish Buttermilk Protein Pancake Mix
460ml milk of choice (I used cashew milk)
Assortment of toppings:
Fresh fruit (berries, figs, bananas, strawberries)
If you want to keep your pancakes hot while you make them, preheat your oven to the lowest setting possible.
Whisk together the pancake mix with milk of choice.
Heat non-stick or castiron pan or pancake griddle to medium-high. Spray or pour in a bit of oil. Don’t use butter as the dairy solids will burn.
Using a 1/4-cup measure, pour mixture onto pan/griddle. Cook for 2-3 minutes or until bubbles have formed on top. Flip and cook for 1-2 minutes more. Continue until pancake mixture is done.
If you’re using the oven to keep pancakes how, place cooked pancakes on cookie tray and keep in the warmed oven.
Top pancakes with any topping your heart desires! If freezing for later, wait till pancakes are cooled. Put into a container and freeze. When you want them for breakfast, pop however many you want out of the freezer, put them into the toaster and toast until warmed (1-2minutes).
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
** This post is lovingly sponsored by Flourish Pancakes, but my thoughts are 100% my own. Thank you Flourish for making Foody First possible and thank YOU for allowing me to do what I love.