Gluten Free and High Protein Pancakes

These "pancakes" are made in no time. They are easy to cook as they are slightly firmer then traditional pancakes meaning they are less likely to break when flipping them over.

    5 egg whites
    1/2 banana
    1 cup oat flour (gluten free was used)
    1/2 teaspoon cinnamon
    Blend in a high speed blender.
    Texture should be thick like custard.
    If too thick add in more egg whites, if too thin add in more ground oats.
    Pour enough batter into a large greased pan to make a pancake.
    Fry until bubbles form.
    Flip over and fry for 1-2 minutes or until golden brown.

    Add in some cocoa powder and stevia for sweet pancakes
    Add in some blueberries or grated carrot for variety
    Replace the ground oats for almond meal

    Serve with natural jam and fresh cream
    Serve with mashed banana and cinnamon

Kayla Thompson