Yield

2 servings

Type

Breakfast

Time

10 minutes

Level

Easy

Make batter

01.

Add rolled oats, nut milk, applesauce, and eggs into a blender. Blend until smooth. Then add protein powder, baking powder, food dye and vanilla and pulse until liquified.

Cook pancakes

02.

Heat a griddle to medium heat. Spray with cooking spray. Next, pour the batter into 4-6 inch sized pancakes and let sizzle on the griddle.

Flip

03.

Then, add fresh raspberries to the wet pancake batter and flip. Ensure they are cooked on the bottom prior to flipping.

Add toppings

04.

Remove from griddle and top with desired toppings. Enjoy!!

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