1/2 quick cooking oats
3/4 cup oat flour
2 scoops vanilla protein powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup ground flaxseed
2 eggs
1/2 cup apple sauce
1/2 cup cooked mashed sweet potatoes
Zest of 1 lemon
1 tbsp honey
3/4 cup milk
Grapeseed oil for cooking
Makes 18 to 19 pancakes
In a large bowl, mix together the oats, oat flour, protein powder, baking powder, baking soda, salt and flaxseed. Set aside.
In another large bowl mix the eggs, apple sauce, mashed sweet potatoes and lemon
zest until well combined.
Combine the content of both bowls and quickly mix until just blended.
In a large nonstick pan over medium-low heat, add about 2 teaspoons of oil and cook pancakes, about 1/4 cup of batter per pancake, over gentle heat until bubbles form on the topside.
Carefully flip the pancakes. (They will be softer than conventional pancakes, so
use care.) Flip and finish cooking on the other side until golden brown.
Note: For extra fluffy pancakes, separate the eggs, mix the yolks with the wet ingredients and after wet and dry ingredients have been just combined, beat egg whites until soft peaks form and then gently incorporate in the batter.