Containing protein and fiber, low in carbs and fat, these pancakes make a great snack or breakfast. These babies pack quite a lovely amount of protein, flaxseeds, and wheat germ. They freeze very well and can be toasted when ready to eat. My favorite is spreading some all-natural nut butter on them, so good!
Adapted from The Healthiest Meals on Earth
1 cup ground flaxseeds
1/4 cup wheat germ
1 cup vanilla protein powder
3/4 tsp baking soda
1 packet stevia
1/4 cup oat flour (or grind up old-fashioned oats)
1 tsp cinnamon
1 cup plain yogurt (I used Fage 0%)
In a mixing bowl, combine the flaxseeds, protein powder, baking soda, stevia, flour and cinnamon and stir.
Turn on your skillet or griddle to medium-high heat and spray with cooking spray, coconut oil, or your choice of non-stick friend.
Pour batter onto the pan, about 1/4 cup each pancake, and cook until little bubbles form. Should be about a minute or if you’re like me, FOREVER. Flip and cook on other side.
Once you’re all done (yay!) top with favorite fruit, topping, or compote. I used a blueberry banana chia seed compote as well as topped with fresh blueberries and sliced bananas! I love the versatility of these. Swap the vanilla protein powder for chocolate and even add some cocoa for a chocolatey treat. Peanut butter, bananas, pumpkin puree, nuts, whatever you can think of would be awesome. You can even make half the batter pancakes and half the batter cookies. Shape into round balls and bake at 350 for about 15-20 minutes, make sure to monitor!! They will be very puffy when ready. Great when dipped in some vanilla soymilk =)