Good morning! I’m sure most of you look forward to sleeping in on the weekends (me too). Another thing to look forward to? Pancakes!
Here’s a great recipe from Stella’s Kitchen:
1 c milk or water (I used unsweetened almond milk)
3/4 c quick oats
3/4 c oat flour (grind oats in blender/grinder until the become the consistency of flour)
4 lrg egg whites
1 tsp baking powder
1/4 tsp salt (optional)
1/2 tsp cinnamon
1/2 c blue berries fresh or frozen
Heat milk (or water) until hot, stir in oats and set aside.
Beat egg whites into a stiff foam with hand mixer or blender and reserve.
Mix remaining dry ingredients together and stir in oatmeal/milk mixture.
Fold in egg whites until mixture is well blended.
Spray pan with nonstick spray and cook pancakes until browned on both sides.
*Depending on how long you’ve let the oats sit, you may need to add a little extra water to the batter to thin it out. It will still be thicker than regular pancake batter.
Nutritional Information for 5 Pancakes:
Per Serving: Calories- 313 Carbs- 48.8g Protein- 19.5g Fat- 4.5g Fiber- 6.3g
Also, you can try these modifications:
Oat-Nut banana pancakes: Add 1 ½ tbsp diced walnuts and bananas
High protein pancakes: Add 1-2 scoops vanilla protein mix to batter, increase water.
Open the can of coconut milk. With a spoon, scoop off the top thick layer (this is the part you want to whip). You should yield about 1/2 cup. Add sugar or syrup and vanilla. Whip this in your mixer for 2 mins or unit it becomes fluffy and whip like. If it is too runny you can add a little anthem gum, tapioca flour or coconut flour (add slowly!). The whip should be good in your fridge for a few days, or freeze the rest. It thaws nicely.
Pancakes are always a treat, but these ones are a healthier protein packed option to the typical flapjacks – and they taste great!
Enjoy the rest of your weekend!