Cooking and Serving: 30 minutes | 10 pancakes
Ingredients
2 (100 g (weighed out of shell)) eggs, at room temperature | ¼ cup (2 fluid ounces) unsweetened almond milk, at room temperature | 2 tablespoons (42 g) pure maple syrup, at room temperature
Description
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 10 pancakes
Ingredients
2 (100 g (weighed out of shell)) eggs, at room temperature
¼ cup (2 fluid ounces) unsweetened almond milk, at room temperature
2 tablespoons (42 g) pure maple syrup, at room temperature
½ cup (122 g) smooth unsweetened applesauce, at room temperature
1 ½ cups (150 g) old-fashioned rolled oats, (gluten free, if necessary)
2 scoops (20 g) unflavored collagen peptides, (or try a protein isolate,
2 teaspoons baking powder
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
Cooking oil spray, for greasing
Fresh fruit, for serving (optional)
Instructions
PREPARE THE BATTER
In a blender or food processor, place the eggs, milk, syrup, applesauce, then.
the oats, protein powder, baking powder, salt and vanilla, and blend or.
process until as smooth as possible.
Allow the pancake batter to sit for 3 to 5 minutes to thicken.
COOK THE PANCAKES
Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it.
Pour portions of about ¼ cup of batter onto the hot griddle at least 1 inch.
apart from one another. Allow the pancakes to cook until large bubbles begin.
to break through the top of the batter in each pancake and the edges are set.
With a wide, flat spatula, carefully flip over each pancake, and continue to.
cook until set (about another 30 seconds). Remove from the skillet, and.
repeat with the remaining batter.
HOW TO STORE THE COOKED PANCAKES
The cooked pancakes can be kept warm in a single layer on a lined baking.
sheet in a 200°F before serving, then topped with fresh fruit before serving.
They can also be cooled completely, stacked, wrapped tightly and frozen until.
ready to use. Defrost in a warm toaster oven before serving.
HOW TO STORE THE COOKED PANCAKES
The cooked pancakes can be kept warm in a single layer on a lined baking.
sheet in a 200°F before serving, then topped with fresh fruit before serving.
They can also be cooled completely, stacked, wrapped tightly and frozen until.
ready to use. Defrost in a warm toaster oven before serving.
Notes
Nutritional information.
Nutritional information is an estimate per pancake without any added mixed
fruit. It’s provided as a courtesy but is derived from inexact online
calculators and should not be relied upon.
Cholesterol: 33mg | Sodium: 166mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g |
Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Protein pancakes raw and cooked on the griddle and in a stack with syrup
pancakes raw and cooked on the griddle and in a stack with syrup
These lower fat, healthy protein pancakes are made without any refined sugars or
grains, and without any bananas. The perfect way to start the day!
lower fat, healthy protein pancakes are made without any refined sugars or
grains, and without any bananas. The perfect way to start the day!