There are a lot of protein pancake recipes out there, but I really like this one because 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 c. blueberries
  • ½ cup unsweetened applesauce (for topping)
  • Dash of cinnamon

Put egg whites, oats, baking powder, almond milk, salt and stevia in the blender.  Blend for 30 seconds on med-high speed.   Cook like a regular pancake. Spray a pan with non-stick cooking spray and cook on med heat on stovetop. Measure out 1/4 c. blueberries (either fresh or frozen will work).  This recipe will make two pancakes.  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 c. of unsweetened applesauce and sprinkle cinnamon on top instead of syrup. One of my favorite breakfasts!  Recipe makes two pancakes (1 serving).

Nutritional Facts without Applesauce (for two pancakes) : Calories: 293 Fat: 5g Carbs: 33g Sugars: 5g Protein: 28g

The last two photos above show pictures of a triple batch (I blended the blueberries into the batter that time).  I made these in advance and froze two at a time in ziploc bags and put them in the freezer for a quick breakfast later in the week.