Vanilla Oat-Flour Protein Pancakes

Bariatric and Diabetic Approved

Dietary Concerns: This recipe is gluten-free if you use certified gluten-free oats, and it is naturally soy-free and lactose-free. It's also low in sugar and suitable for those managing their carbohydrate intake. Be sure to check all individual ingredient labels if you have specific dietary restrictions or allergies.

These Vanilla Protein Pancakes are a delicious and nutritious way to start your day, especially designed for those following bariatric or diabetic diets. Using AmBari Nutrition's French Vanilla Protein Shake, these pancakes are low in calories, high in protein, and low in sugar. They are perfect for maintaining balanced blood sugar levels while supporting weight management goals. This recipe is quick to prepare, customizable, and can be enjoyed with various healthy toppings for added flavor and nutrition.

Friendly Advice: For a fluffier texture, make sure not to overmix the batter. Additionally, if you are looking to reduce carbs even further, consider reducing the amount of banana or replacing it with a lower-carb alternative like unsweetened applesauce. Enjoy these pancakes as part of a balanced breakfast or a satisfying snack!

bariatric and diabetic protein pancakes

Ingredients

1 packet AmBari Nutrition's French Vanilla Protein Shake
1/2 cup oats (ground into flour or use oat flour)
1/2 teaspoon baking powder
1/4 teaspoon cinnamon (optional)
1/2 banana, mashed (use a smaller amount if stricter on carb intake)
1/4 cup unsweetened almond milk (or any low-carb milk of choice)
1 egg (or flax egg for vegan option)
1 teaspoon vanilla extract
Coconut oil or cooking spray for the pan

Instructions

Mix Dry Ingredients: In a bowl, combine the AmBari Nutrition's French Vanilla Protein Shake, oat flour, baking powder, and cinnamon.
Combine Wet Ingredients: In another bowl, mix the mashed banana, almond milk, egg, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until well combined.
Cook Pancakes: Heat a pan over medium heat and lightly coat with coconut oil or cooking spray. Pour batter to form small pancakes.
Cook and Flip: Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes.
Serve: Serve warm with your favorite low-carb toppings like fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup.

Nutritional Information

Calories	Approx. 150-180
Protein	15-18g
Carbohydrates	20-25g
Fat	2-4g
Fiber	2-4g
Sugar	3-4g

Tips and Additional Info

Customization: For added protein, you can add a spoonful of Greek yogurt or additional protein powder to the batter.
Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).
Consistency: If the batter is too thick, add a splash more milk; if too thin, add a bit more oat flour.
Serving Suggestions: Top with low-carb toppings like fresh berries, a sprinkle of cinnamon, or a spoonful of nut butter for extra flavor and nutrition.
Health Note: These pancakes are low in sugar and high in protein, making them ideal for a bariatric or diabetic diet.