Pancakes are typically associated with carb binges and post-breakfast naps. These three-ingredient pancakes, however, are loaded with protein and fiber, and help keep you satisfied all morning long.
Nutrition information (per serving)
Calories: 284; protein: 29g; fat: 3g; carbs: 37g; sugar: 6g
Recipe and photo by Christy Brissette, M.S., R.D., of 80 Twenty Nutrition.
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Makes 1 servings
- 1 tsp avocado oil spray
- 1/2 cup rolled oats
- 3/4 cup egg whites
- 1 tsp cinnamon
- For the topping:
- 2 Tbsp Greek yogurt
- 1 lemon, zested
- 1 cup berries
- 3 mint leaves
How to make it
Heat a large skillet over medium-high heat. Spray with your avocado oil or other cooking spray.
Add the oats, egg whites, and cinnamon to your blender. Blend until the oats are smooth, and you have a batter. Pour into your skillet.
Once bubbles start to form in your pancake and the edges firm up (about 2 1/2 minutes), flip your pancake. Cook for another 2½ minutes or so, or until the bottom is golden brown.
Add on your toppings and enjoy.