Ingredients:
- 1 cup of rolled oats
- 1 cup of Flaxseed milk (or dairy-free milk)
- 1/2 cup of Biochem Protein Powder (vanilla)
- 1/2 cup of fruit puree (either unsweetened apple sauce, mashed bananas, or pumpkin puree, depending on intended flavor)
- 1 Tbs of ground flaxseed
- 2 tsp of baking powder
- 1 tsp of vanilla extract
- 1/2 tsp of baking soda
- 1 tsp of cinnamon
- 1 pinch of salt
- Blueberries, chocolate chips, or pumpkins for mix-ins/add-ons (optional)
Directions:
- In a powerful blender, combine the oats, protein powder, cinnamon, baking powder, baking soda, and salt.
- Blend on high until the flour mixture is thoroughly combined.
- In a separate large bowl, combine the mashed banana/applesauce/pumpkin puree, milk alternative, vanilla extract, and ground flaxseed. Mix until smooth.
- Add in the flour mixture to the bowl and whisk until thoroughly combined.
- Heat up a pancake griddle or flat frying pan on the stove top over medium-high heat.
- Add the pancake batter to the pan in evenly spread, smooth circles.
- Let pancake cook each side for about 3-5 minutes, depending on how thick the batter is.
- If you choose to add in blueberries or mix-ins, then add them to the pancake when it is first poured on the griddle before it has been flipped.
- If the pancake batter becomes too thick or sticky during the cooking process (this happens sometimes because of the flaxseed, then add tiny amounts of water to the batter in order to loosen it up before going on the griddle)
Katrina-Safe Eating 
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