Submitted by: Barbara Zagha
Prep Time: 5 Minutes
Cook Time: 7 Minutes
Servings: 1
very easy and filling oatmeal pancakes-great to make the night before and just throw in the toaster oven to heat when needed- they actually freeze well too :)
2 tbsp. almond butter
1 tsp. vanilla extract
1 egg white
1 tsp. cinnamon
1 tbsp. coconut oil
1/2 c. old-fashioned oats
Mix all ingredients together except the coconut oil. Heat coconut oil in a non-stick skillet or griddle (pour extra into a cup for use on each batch) spoon about 1/8 cup of mixture in 2 or 3 spots onto the hot pan, Flip when bottom is somewhat golden brown ( pancake should be firm enough to flip).
Additions or changes: add 1/4 cup of blueberries or strawberries, use only 1 tbsp of almond butter and 1 whole egg and 2 egg whites for same amount of protein add 1 tbsp coconut flakes use olive oil spray instead of the coconut oil
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