Heart Protein Pancakes Topped with Blueberries, Kiwis, and Almonds
Heart-shaped protein pancakes topped with blueberries, kiwis, oats, pecans, almonds, and rolled oats!
- 1 cup of whole wheat flour
- 1 cup of almond milk
- 1 scoop of vanilla protein powder
- 1 egg
- 1/2 teaspoon of raw honey
- 1 teaspoon of rolled oats
- 1 small handful of almonds
- 1 pinch of salt
- A heart-shaped stamp/cookie cutter
- Coconut oil
Whisk your ingredients together in a bowl. I turn on my stove right in the middle between medium and high heat. Next, I place a small amount of coconut oil in a pan, making sure that I tilt the pan in a circular motion to cover the surface area equal to the size of the pancakes I plan to make.
Place your heart-shaped stamp/cookie cutter in the middle of the pan. I coat the inside very lightly with some cooking spray so my batter does not stick to the stencil. Add three or so tablespoons of the batter inside of the stencil, making sure you do not fill it all the way to the top. Leave a little bit of space because your batter will rise once it starts to cook. If you fill it too much, it will overflow and create a rather deformed-lookin' pancake.
Give it a minute to cook and once the first side is fully done, remove the stencil and flip the pancake. Cook this side until it is fully cooked, as well. Complete these steps to finish the rest of your pancakes.
Next, add your fruit, almonds, and oats and you have yourself a delicious stack of pancakes - made with love of course!