Lemon Almond Protein Pancakes
Delicious and filling gluten free pancake recipe using oats as the flour base.
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
- 1/4 cup egg whites
- 1/2 cup rolled oats
- 1 drop doTERRA lemon essential oil
- 1 scoop vanilla shakeology vanilla protein powder is fine
- 1 tsp baking powder
- 1/2 tsp almond extract
- 1 individual container - coconut greek yogurt I use Oikos 0%
Combine all ingredients (except the greek yogurt) into a blender and pulse a few times to make smooth.
Heat a skillet sprayed with non stick spray over medium heat. Spoon the batter on the pan (you won't be able to pour it - it will be really thick) and flip after roughly 3 minutes, cooking evenly on the other side as well (2-3 minutes).
Top with greek yogurt.
Serving: 1g | Calories: 384kcal | Carbohydrates: 48g | Protein: 38g | Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 343mg | Potassium: 891mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5000IU | Vitamin C: 247.5mg | Calcium: 648mg | Iron: 4.1mg