Healthy Protein Pancakes | Naturally Gluten Free, No Banana
- 2 (100 g (weighed out of shell)) eggs at room temperature
- ¼ cup (2 fluid ounces) unsweetened almond milk at room temperature
- 2 tablespoons (42 g) pure maple syrup at room temperature
- ½ cup (122 g) smooth unsweetened applesauce at room temperature
- 1 ½ cups (150 g) old-fashioned certified gluten free rolled oats (if gluten free isn’t necessary, use any oats)
- 2 scoops (20 g) unflavored collagen peptides (or try a protein isolate, like rice or whey, which is mostly protein)
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- Cooking oil spray for greasing
- Fresh fruit for serving (optional)
Prepare the batter.
- In a blender or food processor, place the eggs, milk, syrup, applesauce, then the oats, protein powder, baking powder, salt and vanilla, and blend or process until as smooth as possible.
- Allow the pancake batter to sit for 3 to 5 minutes to thicken.
Cook the pancakes.
- Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it lightly.
- Pour portions of about ¼ cup of batter onto the hot griddle at least 1 inch apart from one another. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes).
- With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
How to store the cooked pancakes.
- The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F before serving, then topped with fresh fruit before serving warm.
- They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.