Protein Pancakes Take 2…

I wasn’t happy with the pancakes from 2 weeks ago, so I made another batch and these were super yummy and fluffy.

Ingriedients:

6 egg whites (you must you egg whites cause you want to beat them stiff and that doesn’t work with egg beaters, or the “real” eggwhites in a carton)
1 cup of oatmeal, ground in a blender
1 scoop of Warrior Blend Protein Chocolate Flavor
1/2 cup of So Delicious Vanilla coconut yogurt

Beat the eggwhites until they are stiff, you should be able to turn your bowl upside down.
Then add all the other ingridients and fold them under.
Heat the griddle and make pancakes.
This makes aprox. 8-10 pancakes.

To save on sugar, I heated up some frozen blueberries with some water, and poured that over my stack and then put a dollup of Dairy free Vanilla Yogurt on top.

Nutrition for half of the batter:
352 Calories, 5g fat, 38g carbs, 8g fiber, 6 gr sugar, 25g protein

Chocolate Protein Pancakes…

Makes 20 Pancakes:

12 eggwhites (I used Real Eggwhites in the carton and they didn’t get stiff) Beat till foamy stiff
1 cup oatmeal ground to flour in a blender (I used my bullet blender)
1/2 Cup non dairy plain yogurt
1/4 cup brown rice flour
2 scoops of Warrior Blend Protein Powder Chocolate Flavor ( you can use any protein powder but it will change the nurtients)
1tsp Baking Powder

Mix everything except the eggs in a bowl, then beat the egg whites till almost stiff. Add the eggwhites and fold them under. Then let sit for a couple of minute. Heat the griddle and cook them like regular pancakes.

Enjoy them with some plain dairy free yogurt and raw honey.

Nutrition per pancake:
51 Calories, 1g fat, 6g carbs, 5g protein