Bodybuilder Pancakes – Oats, Egg Whites and Healthy Toppings!
Do you want a breakfast that can help you get leaner? Any fitness fiend will tell you it’s time to up the fiber and protein, which is what these pancakes are all about! I decided to call these super simple pancakes Bodybuilder Pancakes because the main 2 ingredients are the basis of every bodybuilder’s breakfast: oats and egg whites. Why? You need those complex carbs, you need lean protein and these are the perfect post-workout refuel meal.
This recipe is super easy. Just rolled oats and egg whites buzzed up in your blender, poured into a pan and topped with nutrient-rich ingredients such as fresh or frozen berries, Greek yogurt, fresh mint and lemon zest.
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If you’re counting your macros (short form for macronutrients, which includes grams of carbohydrates, protein and fat) this recipe fits easily. Just count the carbs in 1 cup of berries and use the rest for the oats. Your protein will come from the egg whites and dollop of Greek yogurt.
Pure love in every bite <3
These bodybuilder pancakes are gluten-free (be sure to choose gluten-free oats if you have Celiac disease) and loaded with protein and fiber to keep you full longer.
Read more about why breakfast is key to looking and feeling your best.
Bodybuilder Pancakes – Oats, Egg Whites and Healthy Toppings!
Dive right into your new go-to breakfast! It’s perfect for meal prep too because these pancakes will keep well in the fridge for about 4 days or in the freezer for a month.
You can use this recipe to make smaller pancakes but I love having one big one to dive into. It takes less time which I’m all about!
Let me know what you think of this recipe. I am basically obsessed!
Bodybuilder Pancakes - Oats and Egg Whites with Healthy Toppings! Gluten-Free
Ingredients
Pancake
- 1 tsp avocado oil spray
- 1/2 cup rolled oats
- 3/4 cup egg whites
- 1 tsp cinnamon
Toppings
- 2 tbsp Greek yogurt
- 1 lemon zested
- 1 cup berries
- 3 mint leaves
Instructions
- Heat a large skillet over medium-high heat. Spray with your avocado oil or other cooking spray.
- Add the oats, egg whites and cinnamon to your blender. Blend until the oats are smooth and you have a batter. Pour into your skillet.
- Once bubbles start to form in your pancake and the edges firm up (about 2 1/2 minutes), flip your pancake. Cook for another 2 1/2 minutes or so, or until the bottom is golden brown.
- Add on your toppings and enjoy!
Notes
Nutrition
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