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Snickerdoodle Protein Pankcakes Recipe

   
 

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     Snickerdoodle Protein Pankcakes

Category   Breakfast - Brunch
Sub Category   None
Preptime   5-10

Ingredients
For Cinnamon Syrup-
1/8 cup maple syrup
1/4 teaspoon cinnamon
For the Pancakes-
1/3 cup rolled oats, ground into flour
2 Tablespoons coconut flour
1 scoop (30g) vanilla protein powder
1 1/2 teaspoons cinnamon
1/2 teaspoon sodium-free baking powder
 
1 egg white
1/2 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon butter extract (optional, but recommended)

Instructions
Note- Can sub coconut flour with the same amount of ground flax. Just decrease the amount of milk to 1/4 cup. The texture will be a bit different (not as soft/moist) but still tasty!
For Cinnamon Syrup Whisk together syrup and cinnamon in a small bowl until all of the cinnamon is incorporated. For the Pancakes 1. Preheat a skillet or griddle to medium heat and coat with cooking spray. 2. Combine flours, protein powder, cinnamon, and baking powder. 3. In a separate bowl, whisk egg white until frothy. 4. Add milk and extracts to egg, stir. 5. Add wet ingredients to dry ingredients and stir well. 6. Spoon batter onto hot skillet, forming 4 small-medium sized pancakes. 7. Cook 5-6 minutes per side or until golden brown. 8. Transfer to plate and top with butter and cinnamon syrup.


Originally Submitted
6/6/2013





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