Scramble fan Lauren Fisher often has these protein and fiber filled pancakes before or after her intense workouts. These are not only super-healthy but they are easy to make and taste great. Plus, your family will probably get a kick out of the fact that they’re eating purple pancakes!
1cuprolled oats (use wheat/gluten-free, if nedded)
5eggs
1banana
1cupblueberries or wild blueberries, fresh or frozen or use strawberries
1Tbsp. chia or flax seeds
1/4tsp. ground cinnamon
1/4tsp. salt
10almonds
1Tbsp. butter or coconut oil
Instructions
In a blender, combine the oats, eggs, banana, berries, chia or flax seeds, cinnamon and salt and blend at high speed until pureed.
Add the almonds and blend them for about 10 seconds (you want them to stay a little chunky).
In a large nonstick skillet or on a griddle, heat the butter or oil over medium heat and spread it around the pan.
Using a ladle or measuring cup, pour the batter into the pan in about 1/4 cup increments, and cook them for about 3 minutes per side until they are browned. After flipping them, sprinkle the pancakes with a little more cinnamon, if desired.
Serve the pancakes immediately, topped with butter and/or syrup, if desired, or cool and freeze them and reheat them in the microwave or oven.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 11g, 16%; Saturated Fat: 4g, 21%; Cholesterol: 186mg, 62%; Sodium: 189mg, 8%; Total Carbohydrate: 23g, 7.5%; Dietary Fiber: 5g, 17.5%; Sugar: 7g; Protein: 10gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Dairy-Free, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Make-Ahead, No Added Sugar, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter