Have you ever tried making protein pancakes and then end up tasting like, well, protein powder? I have... many times (ask my husband, haha!) These are not those pancakes. These turn out so light and fluffy you would not believe they are good for you. I topped mine with raspberries and Justin's almond butter. Doesn't get much better than that!
1/2 cup oats
1 tsp baking powder
1/2 banana, mashed
3 egg whites
1 tsp cinnamon
1 tsp honey or stevia
splash of almond milk
Heat skillet on medium-low heat. The key to these is low and slow cooking.
Put oats in blender and blend until fine. Add remaining ingredients and blend until smooth. You may need to add more almond milk to get to desired consistency. Scrape down sides as needed.
Pour batter into skillet and make desired sized pancakes. Wait to flip until you see bubbles on the top!
I topped mine with frozen raspberries that I nuked in the microwave until warm and Justin's almond butter!
This recipe makes enough for two, so be sure to share.
Tag #thewellness-lounge if you try this and love it.