Almond Berry Protein Pancakes


½ scoop vanilla protein powder
1/3 cup oat flour
2 egg whites
1 Tbsp. all natural almond butter
¼ cup unsweetened almond milk
¼ tsp. baking powder

Almond Cream Fluff
¼ cup low fat cottage cheese
1 Tbsp. unsweetened almond milk
1/8 tsp. almond extract
1 Tbsp. granulated stevia

¼ cup sliced strawberries
¼ cup blueberries


1.  Heat a skillet on the stovetop over low to medium heat.

2.  Put egg whites, almond butter, and almond milk in a mixing bowl. Whisk this mixture for about 1 minute. Make sure it becomes smooth and well combined. Add protein powder, oat flour, and baking powder to this bowl. Whisk all ingredients together until batter is smooth. 

3.  Evenly pour a total of 4 pancakes onto the skillet and cook for approximately 2-3 minutes on each side, or until they turn golden brown.  Let pancakes cool and make the fluff.

4. Place all fluff ingredients into a small blender or magic bullet. Blend until smooth. Layer fluff and berries in between and on top of the pancakes. Enjoy with maple syrup, if desired.

Makes 1 serving
1 serving is 4 pancakes with fluff and berries

Macros for 1 serving
354 cals, 36.5g protein, 39.2g carbs, 8g sugar, 5.8g fat, 6.6g fiber

Nicolette's Tips
* To ensure pancakes are the same size, use an ice cream scooper or small measuring cup to pour the batter onto the skillet.
* You may substitute the cottage cheese with low fat greek yogurt (omit the milk).

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