So I guess this is my second pancake recipe in about a week, but I really love pancakes. I can make pancakes much healthier than at any restaurant, which keeps me on the straight and narrow whenever I go out for brunch with friends. I can order the eggs and avoid the sugary and fattening pancakes because I make such delicious pancakes myself.
These pancakes are quite dense, but very healthy and packed with nutrition. They only have a little bit of sugar in the batter, but I did sort of slather them with syrup so I guess that counteracts the healthy part.
I found this recipe on Good Life Eats and man was it good. I had to lie down in bed again after I ate them because they were so filling. I cut the recipe in half, which was just enough for one person.
Oatmeal Protein Pancakes
3/4 cup rolled oats
1/4 cup almond flour
1 tablespoon flax meal
1/2 teaspoon cinnamon
1/2 teaspoon sucanat (or brown sugar)
1 tablespoon vanilla protein powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 egg white
1/2 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
coconut oil for cooking (or other oil)
Place rolled oats in a blender or food processor and process into a fine powder. You could also use oat flour if you already have it on hand. Combine oats and the rest of the dry ingredients in a medium sized bowl. Combine all wet ingredients in a small bowl. Add wet ingredients to dry ingredients and let sit for a few minutes. Heat a medium sized skillet with coconut oil, cook pancakes in batches until they bubble and hold their shape. Flip and cook on the other side until browned and cooked through.
I topped my pancakes with peanut butter syrup (I just combined coconut oil with PB2 powder), maple agave syrup, and unsweetened coconut flakes.