My prettiest pancakes yet! Have you ever heard of the term Fluffernutter? Its a wonderful combination of marshmallow and peanut butter- two of my favorites, so I HAD to make it into a healthy version. Try it out! I'm sure you'll love it as much as I do!
1/2 Cup gluten-free rolled oats, blended to a flour consistency
1/2 scoop Cellucor Whey Peanut Butter Marshmallow protein powder
3 large egg whites
1/3 Cup unsweetened apple sauce
1 Tbsp PB2 (optional)
1/8 tsp baking soda
1. In a blender (I use a Nutribullet) blend together all ingredients until smooth.
2. LET SIT for at least 3 minutes!! This step is very important. This is when the oat flour soaks up the liquids so they become thick.
3. Heat a griddle and spray with non-stick cooking spray. Pour a small amount of batter onto the pan and cook until small bubbles appear (2-3 minutes.) Flip and cook another 2-3 minutes.
4. Once they are all cooked, top with any toppings of choice and enjoy!
NOTE** I topped my pancakes with Nonfat greek yogurt and melted peanut butter.
For the pancakes: