Mini Protein Pancakes

by: Megan Wroe; Health Advisor at Bottley

Servings 3-4

INGREDIENTS

• 6 servings favorite protein powder

• 4 Tbls. oats or oat flour

• 2 tsp. baking powder

• 1 tsp. cinnamon

• Pinch salt

• 2 eggs

• ¾ cup almond milk

• 1 tsp. vanilla

INSTRUCTIONS

1. Whisk together dry ingredients.

2. Add eggs, almond milk and vanilla and whisk to combine. Add oat flour if too thin, add almond milk if too thick.

3. Heat a frying pan over medium heat and grease with coconut oil or spray.

4. Use a melon baller or 2 Tbls. to scoop small amounts of batter into pan. Cook mini pancakes 1-2 minutes per side.

5. Let cool, separate with parchment paper and freeze. Pop in toaster to eat or simply let thaw.

NOTE: Pancakes will keep 3-4 days in the refrigerator.

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