Flourless whole grain protein pancakes make a balanced breakfast! These simple oatmeal pancakes are filling and nutritious thanks to slow-burning carbs and protein.
INGREDIENT
– 2 cups rolled oats– 4 Tbsp protein powder of choice optional*– 2 tsp baking powder– 1 tsp ground cinnamon optional– ½ tsp sea salt– 2 large egg– 2 egg whites ⅓ cup– 1 cup milk of choice**– 2 Tbsp pure maple syrup***– 1 pint fresh blueberrie
INSTRUCTIONS
A high-powered blender or food processor can turn oats into flour in 60 seconds. Mix dried protein powder, baking powder, cinnamon, and sea salt for 10 seconds.
Step 1
Mix eggs, egg whites, milk, and pure maple syrup in a large bowl. Make a smooth batter with dry and wet ingredients. Let batter sit 10 minutes, stirring occasionally.
Step 2
Heat your favorite oil in a large nonstick skillet, frying pan, or pancake griddle over medium heat to make pancakes. A few minutes, heat the skillet.
Step 3
Add ¼ cup batter to a hot griddle. As desired, add blueberries to pancake batter. After 2–3 minutes, the batter should bubble and firm top and sides.
Step 4
Flip pancakes and cook 1–3 minutes until golden brown. Use remaining batter. Adjust heat to medium high or low if pancakes are cooking slowly.
Step 5
Enjoy pancakes with favorite toppings! We serve butter, extra blueberries, and honey or maple syrup. Greek yogurt, cottage cheese, or your favorite animal protein add protein.