Protein Flapjacks

by | Jan 7, 2018


1/2 cup rolled oats
2 large egg whites
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 medium banana, sliced
1/4 cup plain greek yogurt
2 Tbsp almond milk
1/2 tsp vanilla extract
top with walnuts & fruit (optional)
Time: Approximately 30 minutes

Serving Size: 6 pancakes

Add ingredients to a blender in the order listed and blend until oats are broken down and batter is frothy. Preheat a skillet over medium heat and spray with oil. Use a 1/4 measuring cup to drop batter onto the skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake (about 1 minute). Use a spatula to flip and cook for about 1-2 more minutes on the other side. Repeat with remaining batter. Make sure to coat your skillet again with oil between each batch. Feel free to add blueberries, chocolate chips, strawberries, etc. to batter before putting it on the pan to add some additional flavors to your flapjacks! My favorite is to top it with sliced bananas, crushed walnuts, and syrup/honey.

Per serving: Calories: 288, Total Fat: 3g, Saturated Fat: 1g, Monounsaturated Fat 1g, Cholesterol 3mg, Sodium 378mg, Carbohydrates: 47g, Dietary Fiber 6g, Sugar 10g, Protein: 20g

Nutrition Bonus: Potassium: 473mg, Iron 13%, Vitamin A: 2%, Vitamin C: 9%, Calcium: 24%

With Love,