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Tonight I had the desire to make pancakes (yes, pancakes for dinner!) — but don't be fooled by the picture! These are not your traditional, carb-heavy pancakes. This is a recipe that I invented in my kitchen, and it's one that will certainly be used again! My favorite thing about these pancakes is that the pancakes alone are a PFC balanced meal!

Ingredients (makes 6 large pancakes):

  • 6 organic eggs
  • 2 cups milk of your choice (almond, coconut, etc.)
  • 1 1/2 cups flour of your choice (almond, coconut, etc.)
  • 2-3 cups spinach
  • 1/2 stick real butter (use 1/4 in the batter and the rest for frying)
  • Whole milk cheese (optional, use up to 1/2 cup)

    Add-in options:

  • Flax seed (up to 1/4 cup)
  • Chia seeds (up to 1/4 cup)
  • 1 teaspoon Stevia
I mixed everything in a bowl, fried the pancakes in butter (served them with cinnamon sprinkled on the top and a side of fruit for a little extra carb. Then, I wrapped saran wrap over the last two sets of two pancakes and put them in the fridge for quick, easy breakfasts or snacks for tomorrow and the day after.

My goal with these pancakes was to get plenty of protein... and I wanted to use up my leftover half bag of spinach 🙂 You can modify this recipe as much as you want, adding in other veggies, cottage cheese or even pureed pumpkin or a nut butter! But be sure to use enough eggs (or you could sub protein powder for some of them.) Be creative 🙂

Oh- and freeze them for later!

Are you always finding yourself stressed when it comes to meal planning? For meal plans, you’ll love my 50 Days of PFC, where it’s all laid out for you so you know what to eat for 50 full days. We take away the burden of having to figure out what to eat and lay it all out in one convenient e-guide (we have one for adults, and one for kids, too!)

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