There are a lot of protein pancake recipes out there, but I really like this one because it incorporates only whole foods and is something I can make that my two-year-old loves too! This is one of my favorite ways to eat my egg whites in the morning.
Ingredients (makes 1 serving):
- 6 egg whites
- ½ cup old fashioned oats
- 1 tsp baking powder
- ½ cup unsweetened vanilla almond milk (I like Almond Breeze brand)
- Dash of salt
- 2 tiny scoops of KAL brand stevia (or you could use 2 packets Truvia)
- ¼ cup blueberries
- ½ cup unsweetened applesauce (for topping)
- Dash of cinnamon
1. Put egg whites, oats, baking powder, almond milk, salt, and stevia in the blender. Blend for 30 seconds on med-high speed.
2. Cook like a regular pancake. Spray a pan with non-stick cooking spray and cook on med heat on stovetop.
3. Measure out 1/4 cup of blueberries (either fresh or frozen will work). After you pour the batter into your pan, sprinkle half of the blueberries into the batter so the blueberries cook into the pancakes.
These taste fairly sweet on their own because of the stevia and blueberries, but if you would like to add a topping you can use 1/2 cup of unsweetened applesauce and sprinkle cinnamon on top instead of syrup. One of my favorite breakfasts! The recipe makes two pancakes (1 serving).
Nutritional Facts without applesauce (for two pancakes):
- Calories: 293
- Fat: 5g
- Carbs: 33g
- Sugars: 5g
- Protein: 28g
I make these in advance and freeze two at a time in Ziploc bags and put them in the freezer for a quick breakfast later in the week. This is a great breakfast that is yummy enough for the kiddos and healthy for me! I hope you enjoy these pancakes!