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This recipe works for: Breakfast

Serving Size: 3

This recipe is a fun twist on classic protein pancake recipes that can be enjoyed all year long! It’s quick, easy, and provides a healthy breakfast option that’s high in protein, fiber, and vitamin C that the whole family will love.

Ingredients

Prep time: 15 minutes

Cook time: 10 minutes

  • 2 tablespoons ground or milled flaxseed
  • 3 large eggs
  • 1 1/2 teaspoons butter, melted, divided
  • 2 tablespoons maple syrup
  • ⅔ cup oat flour
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1/2 cup chopped canned peaches in juice with 2 tablespoons juice reserved

Directions

  1. In a small bowl or ramekin make flax eggs by mixing together ground flaxseed and ¼ cup plus 2 tablespoons of warm water. Let sit for at least 5 minutes.
  2. In a large bowl whisk together eggs, flax eggs, 1 teaspoon melted butter, and maple syrup.
  3. Mix in oat flour, chia seeds, baking powder, cinnamon, and salt. Fold in peaches and juice. Let the mixture sit for 5 minutes.
  4. Heat 1/2 teaspoon butter in a large cast iron skillet (or other large skillet) over medium heat. Once the skillet is hot, using a ⅓-cup measuring cup, pour ⅓ cup of the pancake batter into the heated skillet. Let cook for 3 minutes on one side before carefully flipping with a spatula. Small bubbles will form when the pancakes are ready to flip. Cook for another 3 minutes on the other side until browned on the edges.
  5. Serve warm with more peaches and maple syrup.
Recipe Source: Chelsey Amer Nutrition

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.