Juicy Protein Pancakes

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown. Add the honey, turn of the heat and caramelize with the residual heat and set aside.

• 1 ⁠½ Tbsp Almonds, chopped
• ¾ tsp Honey

Finely dice the apple and mix in a bowl with the yogurt and milk.

• ½ Apple (~ 3.2 oz)
• ¾ cup Low fat greek yogurt
• 2 ⁠½ Tbsp Low fat milk

Add the flour, cinnamon, honey, and eggs. Mix until your batter is smooth.

• 2⁄3 cup Whole wheat flour
• ½ tsp Cinnamon, ground
• 2 tsp Honey
• 2 Eggs (~ 3.9 oz)

Heat the canola oil in a non-stick frying pan over medium heat and wipe it with a paper towel.

• 1 tsp Canola oil

For each pancake scoop one tablespoon of the batter into the pan. Bake 3-4 pancakes at a time. Turn the pancakes as soon as you see bubbles. Bake until golden brown. After each batch of pancakes wipe the pan with the oiled paper towel.

Serve the pancakes with applesauce and almonds.

• 1⁄3 cup Applesauce, unsweetened

Enjoy your meal!