Healthier Pancakes

These pancakes are still fluffy and delicious but also filled with nutritious fiber, protein and good fats to keep you full and satisfied for longer.  Makes about six 3in diameter pancakes.

• 1 cup All-purpose Flour
• 1/2 scoop protein powder (I used GNC Amp Pro Performance Pure Isolate)
• 1/4 cup chia seeds
• 1/4 cup ground flax seed
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup of milk
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp melted butter

Combine dry ingredients in medium sized bowl.  In a separate bowl or in the measuring cup, whisk together milk, egg and vanilla extract.  Pour the wet ingredients into the dry ingredients.  Stir until just combined.  Do not over mix, the batter should be lumpy.  Add melted butter and stir until just incorporated. Again, do not over mix.  Let the batter rest while pan heats over medium heat.

Place about half a tablespoon of  butter in the pan (cast iron recommended) and move around to coat the surface of the pan.  When the butter starts to bubble the pan is hot enough and ready for the batter.  Spoon batter onto pan – aim for pancakes about 3 inches in diameter.  Cook on first side for about 4-5 minutes, until the batter is no longer shiny and looks more matte and starts to form a few bubbles.  Flip pancakes and cook for another 2-3 minutes until second side is golden brown.