Double Tall Stack of Pancakes and Blueberries

I love pancakes!  I’ll eat them from the inside out because I think the middle tastes better than the edges.  But pancakes aren’t generally good for you and since it’s almost summer, I’m trying to watch my waistline.  Swapping out a few ingredients in the recipe adds whole grains, healthy fats, and protein.  Here’s how to make scrumptious protein pancakes.

Ingredients:

1 cup whole wheat pancake mix

1/4 cup steel cut Irish oatmeal

3/4 cup almond milk

1 scoop vanilla vegan protein powder

1 egg

1 tbsp extra virgin coconut oil

Directions:

This stack of pancakes reminds me of Grover

Add all the ingredients together except the coconut oil.  Mix well.  Add the coconut oil in liquid form.  Beat until mixed thoroughly in.  Heat skillet to 350 degrees.  Pour 1/4 cup of the pancake mix onto the griddle.  Cook for 3-4 minutes until small bubbles form on top of the pancake.  Flip over and cook another 1-2 minutes.  “Butter” the pancakes with coconut oil, not butter, and serve with agave or maple syrup.

This recipe makes 9 pancakes and each pancake is about 104 calories without toppings.  Freeze leftovers for quick breakfast meals later on in the week.