Who loves COMFORT FOOD!? This girl!!! ;) I love it even more when I know it's healthy AND fits within my weight loss plan.
This week, I'm testing out the recipes on my upcoming ROCK YOUR SKINNY JEANS Challenge meal plan that I created for my challengers who are ready to shed some lbs and fit into their goal jeans so they can feel great for the holidays. This recipe is definitely a keeper <3
I may play around with this recipe and make a pumpkin version because - who isn't obsessed with pumpkin during this time of year? :)
Here is my Gluten Free - Vegetarian - Skinny Pancakes Recipe: (Serves 4. 2 Pancakes per Serving. 1 Yellow and 1 1/2 Purples on the 21 Day Fix portion control plan)
1 cup unsweetened almond milk
1 ripe banana
2 tsp vanilla extract
1 tsp baking powder (gluten free)
1/2 tsp ground cinnamon
1 dash himalayan salt
2 cups old fashioned rolled oats, gluten free
Coconut oil spray
3 cups mixed berries
Place almond milk, eggs, banana, vanilla extract, baking powder, cinnamon, salt, and oats in blender (I used my nutribullet). Blend until smooth.
Heat pan on medium-high heat. Spray with coconut oil.
Pour 1/4 cup of batter per pancake.
When edges start to brown a bit, raise, and firm, slide the pancake a bit to make sure it's firm and not sticking to the pan. It should look like this:
Flip pancakes, and cook until slightly brown on each side.
Serve topped with berries.
STORING AND REHEATING:
Place the pancakes in a plastic bowl. Separate each with wax paper. Leftover pancakes can be easily re-heated in the toaster for kid friendly breakfasts or healthy on the go breakfasts.
Comment below and let me know what you guys think!! <3 xo - Lindsey