Breakfast is one of my favorite meals of the day. Imagine my delight when I found a way to turn this breakfast staple from a giant sugar bomb into something loaded with fiber, protein and even a little calcium.
There is no flour and no added sugar in these babies. Just a lot of protein, some healthy fat and lots of yummy goodness.
Every couple of weeks I make a quadruple batch and freeze most of them so I can pull a couple out whenever I want. Eat them with fresh berries or maybe a poached egg on the side if you need a little extra protein after a tough morning workout.
Get this and some other great pancake recipes in my Flat & Happy Recipe Guide!
Makes six 4 – 5” pancakes.
- ½ cup quick cooking oatmeal
- ½ cup liquid egg whites
- ½ large banana
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp extra-virgin olive oil
- Olive oil or coconut oil cooking spray
- ½ tsp lemon or orange zest
- BLEND all ingredients together in a blender or food processor and blend until incorporated (don’t over mix).
- HEAT a griddle pan over medium heat. Spray with cooking spray and drop ⅓ cup batter onto pan. Let sit for at least 2 minutes until top starts to bubble and bottom is golden brown. Flip and let cook another 2 minutes. Place on a plate while you make the other pancakes.
- SERVE hot with fresh fruit and/or butter. Store extras in the fridge for up to 4 days, or the freezer.
You can eat them straight from the pan or put them in the refrigerator overnight so that you can heat them up in the microwave for a quick, convenient breakfast the next morning. They can store in the fridge for up to four days.
Each serving (2 pancakes) has about 175 calories, 19.5g carbs, 11g protein, 4g fat