Makes 1 Serving
Macros: 284 cal, fat 8g, carbs 39g, fibre 5g, protein 16g
2 Tbsps Protein Powder
1 1/2 tsps Ground Flax Seed
1 1/2 tsps Unsweetened Almond Milk
2 Tbsps Oats
1/2 tsp Cinnamon
2 Tbsps Blueberries
3/4 Coconut Oil
1 Tbsp Maple Syrup
In a mixing bowl or blender, mix the egg, protein powder, flax seed, banana, almond milk, cinnamon and oats.
Stir blueberries into mixture.
Heat coconut oil in a frying pan over medium-low heat. Pour in batter and cook pancakes about 2 minutes per side, or until they're firm enough to flip.
Serve topped with blueberries, maple syrup and sprinkle with cinnamon.
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Reheat in a pan or in the toaster.
Serving Size: One serving is approximately one large pancake or two small pancakes.
Egg Free: Swap out the egg(s) for flax eggs. For every 1 egg, replace it with 1 tbsp ground flax seed mixed with 3 tbsp water.