AuthorAmy RD, LDNCategoryBreakfastIn the bowl of a food processor, process the oats until they are finely ground.
In a large bowl add the oat flour, wheat flour, protein powder, baking powder, cinnamon and salt. Whisk together. Place mixture into a container and seal tightly until you are ready to make pancakes.
In a large bowl, add 1 cup of protein pancake mixture. Add 1/2 cup almond milk and 1 egg. Whisk together. Allow the mixture to sit for about 5 minutes for the oats to soak in the liquid. If the better looks too thick, add a tablespoon more of milk.
Heat a large skillet over medium heat. Add 1 tsp butter to the pan. Spoon 1/3 cup of the batter into the pan to make the pancakes. Allow to cook for 3 minutes per side. You will know they are ready to flip when bubbles begin to form on the pancakes.
Serve with maple syrup and fresh fruit. Enjoy hot!
Ingredients
Directions
In the bowl of a food processor, process the oats until they are finely ground.
In a large bowl add the oat flour, wheat flour, protein powder, baking powder, cinnamon and salt. Whisk together. Place mixture into a container and seal tightly until you are ready to make pancakes.
In a large bowl, add 1 cup of protein pancake mixture. Add 1/2 cup almond milk and 1 egg. Whisk together. Allow the mixture to sit for about 5 minutes for the oats to soak in the liquid. If the better looks too thick, add a tablespoon more of milk.
Heat a large skillet over medium heat. Add 1 tsp butter to the pan. Spoon 1/3 cup of the batter into the pan to make the pancakes. Allow to cook for 3 minutes per side. You will know they are ready to flip when bubbles begin to form on the pancakes.
Serve with maple syrup and fresh fruit. Enjoy hot!