by ryanhall | Feb 21, 2011 |
My mom tells me that when I was just learning to talk she would often come into my bedroom in the mornings and I would already be standing in my crib waiting for her to come get me out of bed and the first thing I would say to her was “pantakes.” Well, things haven’t changed all that much. I must confess that pancakes are still my all-time favorite food and I eat them almost daily. I have to force myself to branch out from pancakes and add some variety to my morning nutrition, but in the back of my mind I would always rather be having pancakes.
A couple of years ago I experienced a pancake revolution or sorts when I strayed away from the typical pancake recipes and started adding Muscle Milk to the batter. This one key ingredient not only changed the nutritional makeup of the pancake from a carbohydrate-rich, blood-sugar spiking bomb to a more rounded carb, protein, and healthy-fat balanced pancake, but it also brought a whole new level of sweet flavor and smooth consistency. Thus, the genesis of Muscle Milk pancakes in all their many muscle building, marathon fueling flavors. Here are some of my favorite versions that I enjoy on an almost daily basis. You will have to forgive me for not having all the exact measurements as I rarely pull out the measuring cups.
Ryan’s Single Serving Muscle Milk Pancake in all its varieties
-start with 1/3 to 2/3 C of your favorite pancake mix (my favorites are Bisquick, Kodiak cakes, or Pamela’s gluten free pancake mix) depending on how hungry you are (I usually go with a ½ C)
-1 scoop of Muscle Milk (My personal favorite is Muscle Milk Light Cake Batter because then I can add a variety of ingredients that complement the smooth vanilla flavor). The possibilities here are as endless as the amount of flavors available at http://www.cytosport.com/products/muscle-milk
-add power boosting foods such as ground flax seed, wheat germ, chia seeds, ect
-Make it tasty…here are some varieties of the Muscle Milk Light Cake batter pancake that I enjoy
-add molasses to the batter to make it taste like a ginger snap pancake (Molasses is high in iron)
-add canned pumpkin, cinnamon, nutmeg, and sweetener to make a pumpkin pancake
-add fresh lemon juice and grated lemon rind from one fresh lemon along with poppy seed to make a lemon poppy seed pancake
-sauté a cut up apple with cinnamon and sweetener before adding the pancake mix to make an apple cake similar to, but much healthier than those at the Original Pancake House
-add frozen blueberries for a high antioxidant blueberry pancake
-add chocolate chips (also high in antioxidants if they are dark chocolate chips)
-add bananas and chopped walnuts
-add cardamom for a Swedish flavor
-add enough water to make the batter the right consistency and cook on a skillet as you would any other pancake.
-these pancakes are so good that I usually don’t use syrup. I’ll usually top with Smart Balance Light butter. Occasionally I will top with a nut butter and syrup. Enjoy!