I love pancakes – European pancakes. Like those huge thin French Crepes.
Ever since I was a child, every single Sunday my mom would prepare those delicious pancakes for breakfast that I would routinely fill with mind-blowing homemade marmelades. Or top them with fresh strawberries + whipped cream and roll them up into a tube and devour up to 10 at a time.
Though delicious, my mom’s pancakes are made with white wheat flour and have very few nutrients to boast. Being a biohacker, I set down and experimented with more nutrient-dense pancake recipes and finally came up with the following:
- 3 whole eggs
- 2 scoops instant oats
- 2 scoops whey protein (natural vanilla)
- 1 scoop coconut flour
- 70 g „German Quark / curd cheese“
- 2 teaspoons cocoa powder
- 150 – 200 ml whole milk
I don’t know the exact protein content of the whole mixture but it‘ probably close to 80g (50 g whey protein + 18 g egg protein + 10 g „Quark cheese“).
Note: If you can’t buy it, you don’t necessarily have to include the „German Quark/ curd cheese“ which I mention in the video. However, if you want to learn more about this cool cheese that is rendered from casein, read the article HERE from German buddy Gregor at allthingsgym.com.