We love to indulge with this protein packed, deliciously light pancake recipe. It is a weekend staple in our home and we know that you will enjoy it too. We typically serve ours with a dollop of ricotta, fresh blueberries and strawberries with some syrup and we think that it is deliciousness on a plate!
½ cup Frozen blueberries
1 cup lite cottage cheese
4 scoops Tasteless by Feel Good Protein
¼ cup Sugar Free Maple Syrup
1 Teaspoon Vanilla Extract
½ cup Almond Milk
1 ½ cups of Oat Flour
1 teaspoon Baking Powder
1 teaspoon cinnamon
¼ cup Coconut Oil (melted)
Pre heat your frypan on the stove to a low to medium heat while you prepare your pancake batter.
Into a large food processor or blender cup place all of the ingredients and process until a batter consistency is reached.
Using a spoon, place batter into your pre heated fry pan and allow to cook, flipping when bubbles appear across the surface of your pancake.
Once your pancake is cooked through repeat the process until all batter is used and enjoy your breakfast!
Calories per pancake: 127 calories (makes 12)
Carbs: 11 grams
Protein: 7 grams
Fat: 6 grams