Name: Dairy-free protein pancakes with berries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz silken tofu, drained; 4 large egg whites; 1/3 cup rolled oats; 25 g dairy-free vanilla protein powder; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 tsp avocado oil; 4 oz fresh strawberries, sliced

Nutrition

Per serving

499 calories

Protein: 48g; 39% of calories
Carbs: 46g; 38% of calories
Fat: 13g; 23% of calories

Instructions

Prep 15 min · Cook 5 min

Combine the silken tofu, egg whites, oats, protein powder, vanilla extract, baking powder, cinnamon, and salt in a blender. Process on high until the mixture is completely smooth and no oat pieces remain. Let the batter stand for 5 minutes so the oats and powder absorb liquid and the mixture thickens.
Heat a 12-inch nonstick skillet over medium-low heat and add the oil. Pour the thickened batter into the pan to form three pancakes, leaving at least 1 inch between them. Cook until bubbles form on the surface, the bubbles stay open, and the edges look dry, about 3 to 4 minutes. Flip carefully with a spatula and cook until golden on the second side, about 2 minutes more. Done when golden on both sides, 160°F in the thickest part.
Transfer the hot pancakes to a plate and top with the sliced strawberries.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes