10
minutes20-30
minutes91
kcal22
This recipe is not only deliscious but also very freezer friendly. I tend to make a double batch and freeze them for later. I partially thaw them in the microwave and then pop them in the toaster to crisp up the outside. Top with the Berry compote and have a quick and easy protein packed breakfast.
3 cups of Oat Flour
6 oz. Non Fat Plain Greek Yogurt
4 Large Egg Whites
1/4 cup of Unsweetened Applesauce
1/2 Tsp. of Vanilla Extract
2.5 c of Unsweetened Almond Flour
3 scoops of vanilla Protein Powder
2 Tsp. Baking Powder
2 Tsp. Baking Soda
In a large bowl combine all of the DRY ingredients and mix well
In another bowl combine all of your WET ingredients and mix well.
Then mix the WET and DRY mixtures together and mix well.
Drop the batter in 1/4 cup scoops onto a hot skillet or griddle. Cook on one side until the bubbles stop forming on the top and then flip.
You will have to cook these in batches.
Once cooked eat immediately or let them cook completely. Store in the refrigerator for about a week.
To freeze: place wax paper between the cooled pancakes so they don't stick together. Store them in a freezer safe container or freezer bag in the freezer. They will be good for a few months.
1
minutes5
minutes44
kcal1
I like to use frozen mixed berries instead of syrup on my pancakes or mix them into my oats. This will help support your fiber, vitamin, and mineral intake. This also helps promote a healthy gut and better blood sugar regulation.
1/2 Cup Frozen Mixed Berries
1 Tbsp. Baking Stevia (optional)
1/2 Tsp. Vanilla Extract
Place all ingredients in a small sauce pan. Heat over low heat until the berries start to break down, mashing them as you stir.
If you are using fresh berries you can add a teaspoon or two of water to the pan.
You can also heat the ingredients in the microwave, using a microwave safe bowl of course.
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