Protein Pancakes with Chia Refrigerator Jam
I am so thankful I saw a friend post this pancake recipe on Facebook! They are delicious! With only 3 ingredients you wouldn’t expect them to be tasty and I certainly didn’t expect them to cook up just like regular pancakes. Okay, okay…they aren’t quite as fluffy as regular pancakes but I’m willing to take a flatter pancake to not crash and be starving an hour after eating the other carb and gluten laden pancakes. This is also a great recipe for those of you who say to us, “I’m so sick of eggs. What else can I eat for breakfast?”
This same person posted a refrigerator jam recipe too. And I thought it would be delicious on the protein pancakes. I was right! I couldn’t find her original post with the recipe but a quick google search for chia refrigerator jam and I had a number of recipes to choose from. I’ll show you below the combination that I came up with. It was delicious and super refreshing but in the future for pancakes I would omit the lemon. As we’re in blueberry and raspberry season now, I would use one of those if I were you!
1 scoop protein powder
½ tsp of cinnamon
Dash of sea salt
Mash banana with a fork, add the eggs and protein and mix together.
Mel t butter in a skillet on med/low heat.
Pour in batter and cook 2-3 minutes on each side.
Strawberry Chia Seed Jam:
1 lb strawberries, hulled and washed
1 tablespoons maple syrup
3 tablespoons chia seeds
Zest of one lemon
Quarter of a lemon wedge
Put the strawberries in the base of a food processor or blender and pulse until desired consistency. Transfer pureed berries to a small bowl and combine with maple syrup, chia seeds, lemon zest and juice of lemon wedge.
Transfer jam to a glass container and cool to room temperature before storing in refrigerator. Jam will thicken as it cools.
Jam will last up to two weeks in the fridge.