I’ve recently started incorporating more weight training into my fitness routine. Running and spinning is just not cutting it anymore. I’m also a terrible breakfast eater. I usually forget to eat breakfast between making school lunches and getting the girls and myself dressed and out the door on time. This is a problem, so I’m trying to be better about eating a healthy breakfast.  The other day my friend, Danielle/Delightful Mom, and I were chatting at the gym about how great oat flour is as a nutritious white flour replacement.

This morning I whipped up these pancakes using healthy ingredients and they turned out light and fluffy and absolutely delicious. I will never make pancakes with white flour again. You can top the pancakes with honey, agave, or syrup. Or some yogurt and berries for extra protein.

I used a tiny bit of agave syrup and lots of berries. These are just as good as the pancakes you’re accustomed to but won’t pack on the pounds. They are kid-friendly too – my girls loved them! 
Recipe and Nutrition Facts After the Jump! 

Protein Oat Pancakes 
makes about 6 (4-inch) pancakes 
1 1/2 cups gluten-free rolled oats 
1/3 cup gluten-free all-purpose flour (I like Trader Joe’s brand) 
1/4 teaspoon salt
1 teaspoon baking powder 
1 teaspoon stevia powder (or sweetener of choice) 
1/4 cup 2% plain Greek yogurt 
2 large egg whites 
2/3 cup unsweetened vanilla almond milk (or favorite milk) 
Place oats, flour, salt, baking powder, and stevia in the bowl of a food processor or blender. Process until oats are finely ground. Transfer to a medium bowl and whisk in yogurt, egg whites, and milk. Add more milk if the mixture is too thick. 
Heat a skillet coated with cooking spray over medium high heat. Pour about 1/3 cup of batter into the pan and cook until bubbles start to pop on the surface of the pancake. Flip and continue to cook until golden brown on the other side and cooked through. Continue until all the batter is used up. Serve with syrup, honey, agave syrup, yogurt, and/or berries.