These classic protein pancakes are a delicious, healthy substitute to satisfy your craving for a fat stack of diner buttermilk pancakes. The almond butter and coconut oil in this recipe give the pancakes a nuttier flavor and a hint of sweetness. Drizzle these in maple syrup and you won’t even be able to tell the difference!
- 1/2 cup oats, ground into flour
- 1/4 cup vanilla Greek yogurt
- 2 teaspoons almond butter
- 4 egg whites
- 1/4 cup almond milk
- 1 teaspoon coconut oil, melted
- In a food processor or blender, grind the oats into a flour.
- In a large bowl, combine the vanilla Greek yogurt and the almond butter. Mix until thoroughly blended.
- Add the oat flour, almond milk, egg whites and coconut oil. Mix with a powered mixer (or whisk intensely) until all the ingredients combine and a batter is formed.
- Oil a skillet with coconut oil and heat over medium heat. Pour the batter onto the skillet, using approximately 2 tablespoons per pancake. (This stuff spreads out pretty thin).
- Allow the pancake to sit on the skillet until you see bubbles forming, then flip it and allow it to cook on the other side, until golden brown.
- Repeat for all the pancakes and serve with maple syrup.