Guiltless Harvest Protein Pancakes

We decided to whip up some gluten-free yumminess for Easter morning.  After a little debate, we decided on the following recipe that we put together by going through the pantry!


Guiltless Harvest Protein Pancakes
Ingredients:

• 1 box of Gluten Free Pancake and Waffle Mix by Maple Groves
• 3 large eggs
• 2 scoops Vitol egg protein
• 2- 3 cups almond milk (enough so the pancakes can spread out to 4 inches when poured with 1/3 cup measuring cup)
• 3/4 cup old fashioned oats
• 2 tbsp canola oil (could sub with unsweetened applesauce)
• 1/2 raw almonds
• 1/2 cup dried cranberries or craisins
• 1 tsp vanilla extract

Strawberry topping:

• 1 quart of strawberries
• 2 tsp of vanilla extract
• 2 tbsp stevia
• 1 tbsp agave

Directions:

• Pre-heat griddle to 375 degrees.
• Mix all ingredients for pancakes together. 
• Use a 1/3 cup measuring cup to pour batter onto griddle.  They should spread out to 4-5 inches when poured.  If they are too thick, just add more almond milk. 
• Flip when they start to bubble and turn golden brown. 
• At the same time, prepare strawberry topping by washing and cutting strawberries.  Place them in a saucepan with stevia, vanilla, and agave.  Cook on low heat for 20 minutes.  
• When everything is done, top your pancakes with strawberry topping and enjoy!

HAPPY EASTER!!!