If you want a breakfast that packs a punch, pancakes aren't necessarily the first thing to come to mind. But you've probably never tried Cindy's protein pancakes.
"It's a recipe I just started messing around with one morning, trying to be creative and be healthy and I came up with it," says Cindy Ross of Bodies by Cindy.
Her recipe provides the texture and consistency of a regular pancake while supplying 15 to 20 grams of protein apiece.
"It's pretty tasty," she says. "When I'm cooking it for my husband, he doesn't feel like he's missing out on the big white fluffy pancakes."
Here are the ingredients: a scoop of protein powder, one-third cup of flaxseed, nutmeg, baking powder, cinnamon, olive oil, sea salt, half-cup greek yogurt, six egg whites and a splash of almond milk.
First, mix together everything except the eggs and almond milk. Then combine the egg mixture to result in a liquid batter. Cook like a regular pancake, turning to brown both sides.
"You can make enough of them, put them in Ziploc bags, and then if you're short on time for tomorrow morning or the next morning you can just grab it and go," Cindy says.
Instead of syrup, top pancakes with honey, sugar-free applesauce or sliced fruit.