It’s time to let the blender do all the work. Simply add 1/2 cup of oats, 6 egg whites, 1 tbsp apple sauce, 1 packet of the natural sweetener stevia, 1/4 tsp ground cinnamon, 1/4 tsp baking powder to a blender. We’ll add the diced apples later, so don’t add them to the blender.
Blend for 10-15 seconds or until it reaches a pancake batter consistency.
Heat a frying pan over high heat, then when it starts to heat up, lower the heat back down to medium. Spray the pan with non-stick avocado oil cooking spray.
Here’s a water trick to help figure out when the frying pan is heated properly. Drop a few droplets of water into the frying pan. If the water starts too sizzle, the frying pan is properly heated, and you are ready to start adding the protein pancake batter.
Depending on how big you like your protein pancakes, pour at least a spoonful of the protein pancake batter into the frying pan.
As the protein pancake continues to cook, add the diced apple on top. Optional: pour a little more protein pancake batter on top of the diced apples.
Let the protein pancake continue to heat up for 1-2 more minutes, or until little bubbles begin to form on top. Then the protein pancake is cooked enough on that side, and is ready to be flipped.
Quickly slide the spatula under the protein pancake and flip it like a pro. Once flipped, cook for approximately 45 more seconds, then remove from the first protein pancake from the frying pan and add to a plate.
Continue cooking the rest of the protein pancake batter until it is all gone. Then you’re ready to eat.