If you follow me on Instagram or read my blog regularly, you’ve probably noticed how much I love smoothies and oatmeal. In fact, they are my go-to breakfast most days of the week. But every now and then I crave a hearty stack of warm pancakes. Who doesn’t?
Instead of the white flour and sugar laden pancakes that cause blood sugar levels to spike, I encourage you to fill your short stack with the magical combination of protein and fiber. Not only will it add texture and flavor to the pancakes but it will also help sustain your energy levels. (Read: avoid the 10am sugar crash.)
Another trick? Bananas and apples are a natural source of sugar that not only sweeten the pancakes but also add vitamins, minerals and dietary fiber not found in white sugar. The riper the banana, the less syrup you’ll need. (Try telling that to my husband!)
Your fork is waiting.
- 1½ cups oats
- 1 apple - shredded with cheese grater
- 1 banana - mashed with fork
- ½ cup milk
- 2 eggs - whisked
- 2 scoops protein powder (vanilla is great!)
- 2 tablespoons flax seed meal
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- pure maple syrup to serve - optional
- Combine all ingredients in a medium bowl and set aside.
- Heat griddle or non-stick saute pan over medium-high heat. Spray with non-stick spray once hot.
- Pour pancakes on to griddle, ¼ cup at a time, and cook until first side is browned - about 2-3 minutes. Flip and cook additional 2-3 minutes or until second side is browned.
- Continue working in batches until all of the pancake batter is gone.
- Serve with pure maple syrup.