These pancakes are the perfect way to start your day. Topped with greek yogurt these perfect grain free, gluten free pancakes provide a whopping 35 grams of protein. They are extremely easy and quick to make. They can also be made ahead of time for a quick grab-and-go breakfast or
- 1 banana
- 3 egg whites (or one whole egg + 2 egg whites)
- ¼ cup oats
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp Vanilla or almond extract
- Cinnamon to taste
- ¾ Cup Vanilla Greek Yogurt
- ¼ Cup blueberries (fresh or frozen)
Directions: Blend all ingredients (aside from Greek Yogurt and blueberries) until smooth in a blender or blender cup. Use a small frying pan over medium heat. You want to make sure your frying pan is about the size you want your pancakes to be because the batter is pretty loose and will spread. Use non-stick spray (I use Trader Joe’s coconut oil spray) or a small amount of other cooking oil. For best results make sure your pan is hot before pouring in the batter. Cook about ½ cup batter at a time for about one minute on each side. You may need to use the cooking spray in between pancake batches depending on your frying pan.
Top with Greek Yogurt and blueberries. Pro tip: To create a syrup-like experience while avoiding the associated extra calories and sugar, heat frozen blueberries or other berries of choice (either on the stove or in the microwave for a minute) and then pour overtop pancakes and greek yogurt. Enjoy!