Protien Pancakes

Introducing my delicious pancakes! These are not only incredibly delicious but also cater to various dietary preferences. They are gluten-free, packed with protein, and can easily be made vegan-friendly. Simply swap out the yogurt for coconut yogurt and the eggs for flaxseed eggs. Indulge in the warm, comforting flavors of pumpkin while enjoying a guilt-free and satisfying breakfast option.

Ingredients:

- 1/2 cup almond milk

- 2 eggs

- 1/2 tsp vanilla extract

- 1/2 tsp almond extract (or use all vanilla if preferred)

- 1/2 cup Greek yogurt (or coconut yogurt for a vegan option)

- 2 scoops vanilla protein powder (or 1/4 cup)

- 1/2 cup oat flour (or gluten-free baking flour)

Instructions:

1. In a mixing bowl, whisk together the almond milk, eggs, vanilla extract, and almond extract.

2. Add the Greek yogurt and continue whisking until well combined.

3. Gradually add the vanilla protein powder and oat flour, stirring until the batter is smooth and no lumps remain.

4. Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or oil.

5. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.

6. Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.

7. Serve the protein pancakes warm with your favorite toppings such as fresh fruits, maple syrup, or a dollop of Greek yogurt.

Enjoy these delicious and nutritious protein pancakes that will keep you satisfied and energized throughout the day! Also, if you decide to try this recipe let me know what you though!