Name: Flapjack Stack with Peanut Butter Banana and Blueberries
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 0.5 cup high-protein flapjack mix; 0.5 cup liquid egg whites; 0.25 cup plain nonfat Greek yogurt; 1 tbsp hemp seeds; 0.5 tsp ground cinnamon; 0.5 tsp vanilla extract; 1 tsp coconut oil; 1 tbsp natural peanut butter; 0.5 medium banana; 0.5 cup blueberries

Nutrition

Per serving

613 calories

Protein: 47g; 30% of calories
Carbs: 62g; 40% of calories
Fat: 21g; 30% of calories

Instructions

Prep 5 min · Cook 10 min

In a medium mixing bowl, whisk together the flapjack mix, egg whites, Greek yogurt, hemp seeds, cinnamon, and vanilla until the batter is just combined.
Allow the batter to rest for 5 minutes; this crucial step lets the whole grains hydrate and thickens the mixture to prevent a watery consistency.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter into the skillet to form three or four small pancakes, cooking for 3 to 4 minutes until bubbles appear on the surface and the edges look set.
Carefully flip the flapjacks and cook for an additional 2 minutes until the centers are springy and the bottoms are a beautiful golden brown.
Transfer the stack to a plate and finish by drizzling with peanut butter and topping with sliced banana and fresh blueberries.

Nutrition

Ingredients

Instructions

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