Pancakes for Breakfast…Yes Please!
What a traditional recipe has: Refined carbohydrates, added sugar, added fats and oils, trans fats.
What this healthy version has: Protein, naturally-occurring fibre, healthy fats.
Like most people, I LOVE pancakes especially topped with Canadian Maple syrup! Unfortunately, traditional pancakes are made with refined flours, added sugars, and poor-quality vegetable oils. Not only that, most people top off their flapjacks with margarine (which contains trans fats) and sugar-laden syrup or fruit sauces with added sugars.
With that in mind, I knew that I had to come up with a better option so that we can still enjoy this weekend favourite treat!
- ½ cup oat flour
- 2 scoops Low Carb Vanilla Protein Powder (I use Isagenix)
- ½ cup egg whites
- ¼ cup almond milk (unsweetened)
- ¼ cup blueberries
- ½ teaspoon pure vanilla extract
- Preheat greased skillet on medium heat.
- Mix all ingredients (except blueberries) together.
- Pour half of pancake batter into skillet.
- Add blueberries into pancake batter.
- Cook 2 – 3 minutes per side and flip pancake when you see little bubbles form.
- Optional toppings: blueberries, real maple syrup, sugar-free syrup (no artificial sweeteners), shaved toasted coconut, crushed nuts (e.g., walnuts), and almond butter.
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