Protein Pancakes

These have become my new favorite breakfast. I make a ton over the weekend, pack them into zip-lock bags, then eat them throughout the week with some fruit. Today I added a special maple yogurt sauce on them - wow. That was amazing!

Here is the recipe for your cooking pleasure. This makes a ton, so that you have leftovers for the week.

Ingredients:
3 cups almond milk
2 large eggs
2 tbsp maple syrup
2 tsp vanilla extract
1/4 cup coconut oil, melted
1 cup oat flour
1/2 cup almond flour
1/2 cup coconut flour
1 cup protein powder
1 tsp baking soda
5 tsp baking powder
1/4 tsp salt

1. Combine all dry ingredients in bowl. Set aside.
2. Combine almond milk, eggs, maple syrup, vanilla extract, and coconut oil in large bowl. Beat with wire whisk until well blended.
3. Add dry ingredients to wet mixture. Mix until there are no lumps.
4. Heat a large skillet over medium heat.
5. Pour 1/4 cup batter onto the skillet, cook until bubbles form around the edge of the pancake. Flip and continue to cook another 2-3 minutes.
6. Continue with remaining batter.
7. After pancakes cool, store in single serving bags of 2 pancakes. Serve with fruit.

Hope you all love these pancakes as much as I do.

Oh ya, here is the maple yogurt sauce I put on the pancakes. Just mix up 1/2 cup plain or vanilla yogurt, 2 tbsp pure maple syrup, a dash of cinnamon. Stir together and drizzle over pancakes. Amazing!