We will sometimes make the batter the night before because we are so hungry when we wake up that we need something to eat right away!
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
1 1/2 cups of quick cooking oats (substitute gluten free quick cooking oats)
12 egg whites ( i use less but if y0u want more protein...)
1/4 cup 1% cottage cheese
2 small bananas or 1 large banana
1/4 cup walnuts
2 tsp pure vanilla extract (avoid HFCS)
Dash of cinnamon
Directions
Combine all ingredients in a blender.
Heat a skillet on medium-high heat with a light coat of cooking oil (coconut). Pour about ¼ c of batter for each pancake. Cook on one side until bubbles appear on top, then flip to cook the other side, about 2 minutes per side. Repeat until all batter has been used.
Note: The pancakes may be dark brown, but don’t worry, it’s just the sugars in the banana...they won’t taste burned.
Makes 4 servings ~ approx 12 pancakes (the number of pancakes will vary, depending on how large you make them)
Macros (this does not include any toppings): Calories: 269 Fat: 7g Carbs: 32g Sugar: 5g Protein: 22g Sodium: 233mg
He & She Tip: If your batter seems too runny you can add a Tbsp of oat flour.
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