Servings : serving
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Ingredients
Instructions
- Blend the BatterAdd ¼ cup oat flour, ¼ cup liquid egg whites, ¼ cup low-fat greek yogurt, ½ scoop protein powder, ½ teaspoon baking powder, ½ teaspoon vanilla extract, and a pinch of salt to a mixing bowl. Whisk until smooth. If the batter looks too thick, add a splash of plant-based milk to loosen. Let it rest for 3 to 5 minutes to thicken slightly.
- Cook the PancakesHeat a nonstick skillet over medium-low heat and lightly spray with cooking spray. Pour the batter into 3 to 6 small pancakes. Cook for about 2 to 3 minutes until bubbles form on top, then flip and cook another 2 to 3 minutes until golden brown and cooked through.
- Make the Jam (optional)In a small saucepan, add 2 cups raspberries with 3 tablespoons chia seeds and cook on medium-low until it forms a thick, jammy texture (about 5 to 10 minutes.)
- ServeStack the pancakes and top with fresh berries, Greek yogurt, a drizzle of sugar-free syrup, or your favorite toppings.
