Breakfast is probably my favorite part of the day.
Today I am sharing with you one of my favorite recipes that I am bringing over from the ‘former’ Nutritiously Sweet.
It’s perfect for your family’s Sunday morning breakfast – or any time!I like to prepare the batter over night (you made need to add just a smidge extra liquid in the morning) or wait about 30 minutes before cooking so the oats can absorb all the liquid. They are very nutritious and filling.
These do still have protein powder, just not as much. If you want, you can even omit the protein powder* all together and just add another tablespoon of flour. Simple.
If you’re making a batch for a little one under 12 month old, I would omit the protein powder, Stevia & maple syrup. They don’t need it nor will they notice anything. Perfect finger food too!
Feel free to double (or triple!) this batch for a bigger crowd or why not save some for later? These pancakes freeze well once cooked and last in the fridge for about 3-4 days. Sunday Morning Oatmeal Pancakes (serves two “adults” – maybe)
- 1 Cup GF [Quick] Oats
- 2 Tbsps GF Flour (or flour of choice)
- 2 Tbsps Vanilla Protein Powder*
- 1 tsp Stevia (or sugar of choice)
- 1/2 Cup Light Vanilla Soy Milk (or milk of choice)
- 1 tsp Pure Maple Syrup
- 1 Large Egg, Whisked
- 1/2 tsp Pure Vanilla Extract
- 1/2 tsp Ground Cinnamon
- Dash of Sea Salt
- 1 tsp Chia Seeds (Optional)
Take first four dry ingredients and place into a bowl. Take the remaining ingredients and whisk together; add to dry ingredients and blend well. On a low-medium flame, cook pancake on stovetop.
Wait until pancake bottom is golden brown to flip and repeat cooking on other side. Remove from stove top and let cool, repeat til batter is done (makes about 4-5 pancakes).