Made these suckers for breakfast and was completely shocked by how filling they were! They’re dense but still fluffy! After the third pancake, I looked down and was happily surprised to find another cakey left! Wheeeeeeee. I also liked that they were nearly impossible to burn! They got a perfect brown crisp.
- 1/3 cup oats
- 2 TBSP coconut flour
- 1 scoop chocolate whey protein (or vanilla)
- 2 tsp unsweetened cocoa
- 2 tsp instant coffee granules
- 1/2 tsp baking powder
- 3 egg whites
- 1/4 cup unsweetened chocolate almond milk (or vanilla)
Grind the oats to a flour first. Then add the dry ingredients (coconut flour, whey protein, unsweetened cocoa, instant coffee granules, and baking powder) and briefly blend again to make sure it’s evenly mixed. Add the remaining ingredients (egg whites, almond milk, and stevia) and blend until the batter is formed. Cook in a large pan sprayed with nonstick spray over a medium heat for 5-6 minutes per side. Top with goodies! Mine is topped with walden farms chocolate syrup and vanilla espresso almond butter.
Learn healthy, plant-based eating in 6 weeks from me.