I love pancakes, but I never feel great after I eat them. Most pancakes are very high in simple carbohydrates and I always have a sugar crash after I have them. These pancakes are completely different, but still taste amazing. They’re full of fiber from the oats and protein from the protein powder. I like adding some blueberries or chocolate chips while they cook for extra flavor, but they taste great without any add ins.

Gluten Free Blender Protein Pancakes

Prep Time: 10 minutes Cook Time: 10 minutes

Yield: about 10 pancakes

Ingredients:

• 2 cups gluten free old fashioned oats

• 1/4 cup protein powder- I use Orgain Vanilla

• 1 1/2 cups almond milk or milk of choice

• 1 egg

• 1 tablespoon baking powder

• 2 tablespoons maple syrup

• 1 tablespoon oil: I use canola

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

Instructions:

1. Add all ingredients to a high powered blender. Blend on high until well blended, about 45-60 seconds. Let the batter sit for 10 minutes to thicken up.

2. Heat a griddle over medium-low heat and spray with nonstick cooking spray. Pour batter on griddle using about 1/3 cup per pancake. Cook for 1-2 minutes per side.

3. Enjoy pancakes warm!

Notes:

• Protein powder: if you don’t have protein powder, just use an additional 1/4 cup oats

• If batter is too thick after sitting for 10 minutes, add a little extra milk to thin it out.

• Leftover pancakes can be stored covered in the refrigerator for 2-3 days and warmed in the microwave.

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