Fall Protein Pancakes

³ Description

Delicious pancakes full of veggies, protein, and fibre!

² Ingredients

•  1/4 serving (serving = 1 cup) Kirkland Signature Nonfat Plain Greek Yogurt
•  1 small (6" to 6-7/8" long) Bananas
•  1/2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1/4 tsp Allspice Ground
•  1/4 tbsp Nutmeg (Ground)
•  1 tsp Cinnamon
•  1/4 tsp Vanilla Extract
•  2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 serving (serving = 1 scoop) About Time Whey Protein Isolate
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1.5 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  2 medium Egg
•  1 cup, grated Carrots
•  1.5 cup Baby Spinach

q Directions

Batter Ingredients:
-1 1/2 cup spinach
-1/2 cup Only Oats gluten free oat flour
-1 scoop About Time Cinnamon Swirl Protein Powder (can be substituted for any vanilla flavour)
-1/4 tsp nutmeg
-1/4 tsp all spice
-1 tsp cinnamon
-1/4 tsp vanilla extract
-2 tsp baking powder
-2 whole eggs
-1/4 cup unsweetened almond milk
-1/2 cup grated carrot

Mix all of the ingredients into a blender until relatively smooth. Batter will seem thin. If a thicker batter is desired, add more spinach or less almond milk.

Drop onto a skillet on medium heat using about 1/4 cup of batter per pancake.

Cook approx 2 min on each side before flipping.

Makes about 8 sand dollar sized pancakes.

Serve with Topping of:

-1/4 cup of plain non fat greek yogurt
-1 banana sliced up
-1 tbsp PB2 mixed with a little water to create a sauce consistency (could use peanut butter instead)

Enjoy!

*Nutrition info includes toppings.