A fluffy stack of pancakes might seem like a major cheat, but this recipe proves you can eat clean and have your pancakes, too!
Who doesn’t love waking up to a short stack of hotcakes? These pumped-up pancakes use unsweetened applesauce instead of oil, and the addition of Greek yogurt and whey gives them a protein kick while keeping the total calorie count low. So have two cakes; you’ve earned them!
OAT FLOUR 3 CUPS
VANILLA PROTEIN POWDER 3 SCOOPS
COCONUT SUGAR (OR ANY LOW-CAL SWEETENER) 2 TBSP
BAKING POWDER 2 TSP
SALT 1/2 TSP
UNSWEETENED ALMOND MILK 2-1/2 CUPS
GREEK YOGURT 6 OZ. (170 gram)
UNSWEETENED APPLESAUCE 1/4 CUP
VANILLA EXTRACT 1/2 TSP
EGG WHITES 4
- In a large bowl, mix oat flour, protein powder, sugar, baking powder, baking soda, and salt.
- In a medium bowl, thoroughly mix almond milk, yogurt, applesauce, vanilla extract, and eggs.
- Add wet ingredients to the dry and stir until combined.
- Use a 1/4-cup measuring scoop to measure out each pancake and pour onto a preheated skillet.
- Cook approximately 2 minutes on each side.
Tip: I recommend adding a little bit of extra protein alongside these pancakes to make a complete meal, such as two egg whites or a homemade chicken or turkey sausage patty. If you’re looking to prep an easy breakfast for the week ahead, these are great! The pancakes freeze well and can be reheated in the toaster.
Resource: Jamie Eason