“Morning Dearest. I made you some pancakes.”
“Oh for me?! You shouldn’t have! Can we go shopping? I need some new diamond earrings.”
“Of course darling. But first eat your breakfast; you need sustenance for the long day of shopping we have ahead of us.”
Oh wow! Fantasy me had a very lovely morning.
Cough cough…crickets crickets.
No matter, these pancakes are a snap to make all for myself. In fact, I made them for dinner too. Two nights in a row. What can I say? When I get a hankering…
Plus, they’re healthy and are filled with only amazingly nutritious ingredients. You can’t really say that for too many pancakes out there.
(makes four “¼-cup” pancakes)
1/3 cup old fashioned oats
1 Tbs. coconut flour*
½ tsp. baking powder
1 tsp. granulated Stevia (or sweetener of your choice)
1/3 cup nonfat plain Greek yogurt (I use Chobani)
¼ cup unsweetened almond milk
2 egg whites
½ tsp. vanilla extract
*This smooths out the batter. If you don’t have it or don’t prefer it, use 1 Tbs. of the flour of your choice OR 1 tsp. corn starch
~Place the oats in a food processor and pulse into a fine flour-like consistency.
~In a bowl, combine the oat flour, coconut flour, baking powder, and Stevia; whisk together.
~In a separate bowl, combine the egg whites, almond milk, yogurt and vanilla extract; whisk together.
~Create a well in the middle of the dry ingredients, add the wet ingredients and stir until just combined (but don’t over mix the batter).
~Heat a non-stick, sprayed, skillet over medium heat. When the pan is heated, drop ¼ cup of batter, well spaced (I cooked mine in two batches). Cook each pancake for 3 min, or until browned, on each side. Plate and top with your favorite toppings!
Topping suggestions: I used a bit of maple syrup and some chocolate PB2, thinned with water, to top my pancakes. You can use a variety of fruit and nuts, yogurt, or nothing at all! It’s up to you, so get creative!
Recipe inspired by and adapted from Kiss My Broccoli: Almond Cookie Protein Pancakes