Pancakes on a weekday morning? It’s possible with this super easy and quick recipe! A new favorite for me, this pancake is a delightful change from toast, especially topped with peanut butter. On its own, without toppings, it already provides 20 g of protein to keep you full until your next meal. Customize the toppings to your taste!
Preparation
5
min
Cooking
2
min
Portion
1
Ingredients
Pancake Bowl
- 60 ml (¼ cup) egg whites
- 60 ml (¼ cup) oat flour*
- 60 ml (¼ cup) vanilla Greek yogurt, 0% MF
- 30 ml (2 tbsp) almond flour
- 5 ml (1 tsp) vanilla extract
- 1 ml (¼ tsp) baking powder
Peanut Butter Topping
- ½ banana, mashed
- 15 ml (1 tbsp) peanut butter
- 15 ml (1 tbsp) Greek yogurt
- 7.5 ml (½ tbsp) maple syrup
Additional Toppings:
- 60 ml (¼ cup) blueberries (or other seasonal or frozen fruits)
Preparation
- In a microwave-safe bowl, mix all the pancake ingredients until smooth.
- Microwave on high for 1 minute 30 seconds, or until the pancake is fully set.
- In a small bowl, mix the mashed banana, peanut butter, Greek yogurt, and maple syrup to make the topping.
- Once the pancake is cooked, top it with the peanut butter cream and blueberries. Serve immediately and enjoy warm.
Notes
Keeps for up to 3 days in an airtight container in the refrigerator. The pancake alone can be frozen for up to 3 months.
*To make your own oat flour, blend about 5 tbsp of rolled oats in a blender or food processor.
Almond flour can be replaced with protein powder if desired.
Registered Dietitian Nutritionist in Quebec City
