Everyone is currently obsessed with protein, and not just muscle heads. Protein is an important macronutrient that helps to build and repair muscle, keep you full, and is vital for overall cell health. Despite all of this knowledge, I struggle to eat enough protein.
When Krusteaz introduced their protein pancake mix, I was leery. I have had opportunities to try protein pancakes, or even add protein powder, but I have always been afraid of that chalky thickness that it adds to whatever I’m eating or drinking. So no thanks, I had no desire to try. However, Krusteaz has quite the reputation for light and fluffy pancakes, so I couldn’t imagine them sacrificing their yumminess to jump on the protein train.
So I put Krusteaz to the test. I assembled some pancake experts-namely, my friend Eunice who knows a good fluffy pancake, and her two year old Riley who is the ultimate picky eater. And of course, me, with my aversion to noticeable added protein.
In the spirit of fall, we decided to go for a healthy apple pie flavor.
The consensus? Eunice was able to enjoy these pancakes as much as the ones she currently makes for her family. Riley decided to ditch the fork and just stick her face in her pancake, which in kid language, that is a good sign. Me? I almost feel fooled by Krusteaz. That is how delicious these pancakes were. With the 13 grams of protein, I now have more of a reason to take the time out to make breakfast. Don’t forget, added protein helps to keep you full, which could put me closer to my daily goal.
Apple Pie Pancakes Recipe
Makes 12 pancakes
2 cups Krusteaz mix
1/2 cup of water
1 cup milk of choice
2 tbs cinnamon, separated
2 tbsp vanilla, separated
2 tbsp of speculoos or Biscoff cookie butter
2 baking apples, like Rome or granny smith
1 pat of butter
- Prepare your apples. Slice or chop them, and add them to a sauce pan with the water, on medium high heat. Add your remaining vanilla and cinnamon. Cook your apples until soft, then stir in your butter. Remove from heat and cover while you prepare pancakes.
- Add Krusteaz mix to a mixing bowl, and combine with one tablespoon of the cinnamon. Then whisk them together.
- Add a tablespoon of vanilla to your milk, then whisk into your dry mixture until moist. Don’t worry about stirring out any lumps.
- Heat a large skillet or griddle to medium-low heat, or about 325 degrees. Spray or butter your pan, then scoop your batter onto the skillet. Cook until bubbles appear on the surface, for 2-3 minutes.
- Carefully flip them, then cook for another 2 minutes.
- Serve immediately, spreading the cookie butter on top, then top with the apples. Buon Appetito!
*Variation* For picky eaters, after cooking your chopped apples, fold into your pancake batter.