Baked Apple Pie Protein Pancakes

1/2 small to medium banana (~50 grams)
1-2 tbsp milk
1/3 cup old fashioned rolled oats or similar weight oat flour (30 grams)
1 scoop vanilla protein powder (~35 grams)
1 tsp baking powder
2 egg whites (~66 grams)
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup finely chopped apples (40 g)

You can make these with applesauce instead of bananas for more of an apple flavor; however I don't do it because I like the texture with the banana more than with applesauce, and I'm not sure of the exact ratio. You can experiment if you'd like! You might be able to omit milk if you use applesauce.

I eat both servings of mine (breakfast's supposed to be the biggest meal of the day! lol). Picture shown is entire recipe! Pancakes are stacked with a "layer" of PB2 in between each, topped with 2 tbsp syrup (sugar free), another 1/3 cup of apples, less than 2 tbsp of Reddi-Whip, and some drizzled PB2.

Caramel also tastes really good with it! I just didn't have any today when I took the picture :)

To start, take your rolled oats and make your own oat flour by whirling oats in a food processor or small blender (this is often cheaper and it's quite easy to do!). Put this in a separate bowl; you'll need the processor again. If you have oat flour, you can skip this step. Use 30 g which is just shy of 1/3 cup.

Mix all of your dry ingredients in a bowl and set aside.

Slice your banana and put that in the processor. Give it a quick spin to start to mash it. Don't worry if it isn't perfect, it's just to get the mashing process started. Add in the milk and process. This should give a liquidy mashed banana mixture.

Add in the dry ingredients to the wet- you can do this all at once if you need to but it works best if you add abotu 1/3-1/2 in at a time. The mixture should get very, very thick. If you feel more comfortable with a thinner mixture (if your processor doesn't like things too thick!), save some of the dry ingredients.

Add in the egg whites (note: using liquid egg whites with added salt make this taste very salty and I don't like it. Stick with real egg whites). If you have any dry ingredients left, add them in now.

Add in extracts and any spices you please and whirl again briefly.

Transfer to a bowl. Carefully fold in chopped apples.

Cook the batter on a griddle on medium to low heat. Batter might be very runny and it does not cook exactly the same as normal pancakes. For this reason, using a pancake ring or pan might be helpful to achieve a better shape.

Serving Size: Makes 6 "3-tbsp" size pancakes; SS is 3 of them!

Number of Servings: 2

Recipe submitted by SparkPeople user REYNINGSUNSHINE.