3/4 c. white whole wheat flour
1/4 c. oat bran
2 tbsp. ground flax seed
1 tsp. baking powder
1/4 tsp. salt
1-1.5 c. whole milk (or whole fat coconut milk)
1-2 tbsp. maple syrup
1 tsp. vanilla
1 egg
1/4 c. ricotta cheese or plain whole fat yogurt
2 tbsp. melted butter or coconut oil
Mix the dry ingredients in a large bowl.
Add the wet ingredients to the dry and stir.
Toss in optional ingredients below for variety.
Ladle onto a buttered griddle at 300 degrees.
Makes 12 small pancakes
Flavor options:
1. Grate one granny smith apple and sprinkle cinnamon into batter
2. 1/4 c. blueberries
3. 1/4 c. mini dark chocolate chips
1 box high protein 50% whole wheat pasta shells
1 15 oz. can pureed pumpkin (organic really tastes better, not sure why)
1 15 oz. container full-fat ricotta cheese
1/2 c. shredded parmesan cheese
salt and pepper
toasted and salted pumpkin seeds (pepitas)
Cook and drain pasta, then toss with the next four ingredients.
Sprinkle pumpkin seeds (and more parmesan) on top with extra salt and pepper.
1 egg
2.5 c. whole milk (soy or high protein almond milk are fine too)
1 tbsp. honey
2 tbsp. light olive oil
1 tsp. vanilla
3/4 c. rolled oats
2 tbsp. sesame seeds
2 tbsp. wheat germ
1/4 c. oat bran
1+1/4 c. whole wheat flour
1 tbsp. baking powder
1 apple, peeled and grated
Mix egg, honey, oil and vanilla. Mix dry ingredients and add to the wet mixture. Add grated apple. Refrigerate for one hour. Ladle onto griddle. Flip.
Eat wt whipped cream or on the go!
Spread nut butter on top for extra calories and flavor.
