I couldn't decide whether I wanted eggs or pancakes for breakfast, sooo I had both! Since I was getting protein from my eggs, I decided to go protein powder free for the pancakes (WHAT?!). Yea. Hearty, plump, cute, mini oatcakes. They were perfectly delicious.
2 tablespoon oats
1 tablespoon coconut flour
1 teaspoon psyllium husk
2 tablespoons egg whites
3 tablespoons unsweetened vanilla almond milk
Drop of butter extract (optional)
Stevia to taste
Cinnamon to taste
1. Add your oats to a food processor (I used my Ninja) and grind into oat flour. Add the remaining ingredients and blend until mixed well. Batter will be thick!
3. Heat a non-stick pan over medium-high heat and coat with cooking spray.
4. Add the batter by the spoonful and press down slightly with the back of your spoon to flatten a little.
5. Cook until the edges set then flip!
Nutrition Facts: 88 Calories, 2.4 g Fat, 15.1 g CHO, 7.2 g Fiber, 6.4 g Protein