Fall Protein Pancakes

  • U Serves 1 Person
  • P Prep: 05:00
  • P Cook: 05:00
Fall Protein Pancakes

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 710

Calories from Fat 145

% Daily Values*

Total Fat 16.13


Saturated Fat 3.39


Polyunsaturated Fat 1.63

Monounsaturated Fat 3.85

Cholesterol 375.50


Sodium 1371.25


Potassium 1285.75

Total Carbohydrate 85.64


Dietary Fiber 15.68


Sugars 21.65

Protein 58.71

Vitamin A 656.25%

Vitamin C 97.75%

Calcium 221.50%

Iron 54.50%

* Nutritional Values are estimated and may vary

³ Description

Delicious pancakes full of veggies, protein, and fibre!

² Ingredients


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)


*Nutrition info includes toppings.

Recipe Provided by @peanutbutterandsweaty