Pink Blender Protein Pancakes

In our house Sunday morning is Pancake morning. It is the only day of the week where papa routinely and religiously works the stove. It reminds him of how he grew up in Alaska, but minus the slab of cooking lard and needing chopping a cord of wood afterwards. These protein packed mini blender-pancakes are refined sugar free, full of vital energy and a perfect whole breakfast. 

In our recipe, we use rolled oats as opposed to traditional white flour. Oats are very high in fiber, protein and antioxidants and its benefits may help lower blood sugar and cholesterol levels. 

We also use a tablespoon of apple cider vinegar, which is not common in most pancakes. Adding apple cider vinegar to your pancakes mixture will activate the baking powder, giving your pancakes a little extra rise to get that golden perfect fluff we all love.

Ingredients:

• 1 cup rolled oats

• 3 egg whites OR 2 whole eggs

• ¼ cup almond milk or any other milk

• 6 oz. raspberries

• 1 tbsp baking powder

• 1 tbsp apple cider vinegar

• 1 tbsp coconut oil or Ghee (for cooking)

• Optional: maple syrup

1. Add the oats, eggs, milk, baking powder, apple cider vinegar and 4oz of the raspberries to a high-speed blender and blend until smooth.

If you feel like it is too runny or too thick add more oats or milk. The mixture will be very pink.

2. In a pan heat up the Ghee or coconut oil. Once hot pour in about ¼ cup at a time, they come out nice and small that way and leftovers a great snack or good for school lunches.

3. Cook until bubbles form. Flip and cook a couple more minutes.

4. Serve topped with the rest of the raspberries and maple syrup.