Protein-rich multigrain pancakes
in
3/4 cup Arrowhead Mills Multigrain Pancake Mix (substitute a gluten-free mix if necessary)
1/2 cup plus 2 tablespoons Original Unsweetened Almond Breeze (add more if too thick)
1 egg (Substitute 1 tablespoon Coconut Oil for vegan)
1/2 teaspoon vanilla extract
1 scoop unflavored whey protein powder (Substitute soy or rice protein for vegan)
Heat a dab of Coconut Oil or Earth Balance Organic Buttery Spread in the pan to prevent sticking
Pour a quarter cup of mix into hot skillet, flip when bubbles appear. Cook until lightly browned on both sides.
Top with PA Pure Maple Syrup, fresh fruit, yogurt or jam.
*Kids also love blueberries added to the batter.
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