It has been a while since I posted a recipe, since this isn’t really a “food blog”. But I am in the midst of a Nutrition Challenge at my gym, so some people are asking for recipes.
Since processed flour and dairy are off the table for this period, I have suspended my typical Kodiak Pancakes, in favor of a “compliant” version.
I am permitted oatmeal, so I started there. Here is where I ended up, a Chocolate Oatmeal Protein Pancake.
- 1 cup of Trader Joe’s Organic Oats
- 1/4 cup Almond Flour
- 2 teaspoons of Baking Powder
- 1 Scoop of Chocolate Protein Powder (I like MyProtein)
- 1 teaspoon of Cinnamon
- 1/4 cup of unsweetened Applesauce
- 2 eggs
- 1 teaspoon Vanilla
- Almond Milk as needed
Toss the Oats, Almond Flour, Baking Powder and Cinnamon into a food processor and pulverize the oats to a gritty consistency. They will NOT be fine like the almond flour. Then toss in the applesauce, vanilla, and eggs and blend well. The mixture will appear moist but as the Baking Powder activates the batter will thicken up a lot. You may wish to add a tablespoon or two of Almond Milk to thin out the batter and make it more pourable.
When the batter is ready, pour onto a hot, greased skillet. My favorite is a old cast iron one I got from my 90 year-old neighbor. Most of my skillets are older than me. Pour enough until you get the size pancake you want. This recipe will make 4, five-inch diameter pancakes. So you can serve 2 to four people, depending on what else is being served for breakfast.
Since I am living the life of a Spartan during this nutrition challenge, I am refraining from Maple Syrup. But it would be amazing on these puppies. Kerry Gold Butter would also be nice. Vanilla yogurt would be good. Fresh fruit is always good on the side. My choice today, was to toss a couple tablespoons of unsweetened applesauce on top to add a little moisture and sweetness.
Next time, when I make the batter thinner, this is going into the Waffle Maker! Oh my imagination is running wild!