Who doesn’t love pancakes? We’ve taken this breakfast treat to a whole new level. With Vi-Shape® and almond flour for protein, and rolled oats and applesauce for texture, these yummy (and nutritious!) flapjacks won’t disappoint.
Almond-Applesauce Pancakes with Vi-Shape
- 4 scoops Vi-Shape Shake Mix
- 1 ½ cup almond flour
Storage Tip: Avoid moisture. Store almond flour in an airtight container in the refrigerator or freezer to preserve freshness and extend shelf life (up to six months). Bring almond flour to room temperature prior to use for best results. Using cold flours can cause clumping and uneven cooking/baking.
- ½ cup rolled oats
- 1 tsp. salt
- ½ tsp. baking powder
- ½ tsp. cinnamon
- ½ cup unsweetened applesauce
- 2 large egg whites OR 1 large egg
- ¼ cup almond milk
- ½ tsp. pure vanilla extract
- Preheat a skillet or griddle over medium heat and coat with cooking spray.
- Add dry ingredients to blender and pulse to combine.
- Add wet ingredients to blender and blend until smooth.
- Pour batter onto skillet or griddle using approximately ¼ cup for each pancake. Cook until bubbles appear and break on surface. Brown on both sides.
- Repeat with remaining batter. Coat skillet or griddle again with cooking spray between batches.
Did you know? Almond flour (made from blanched, skinless, ground almonds and fine in texture), sometimes known as almond meal (made from whole almonds with skins and coarse in texture), is a low-carb, gluten free, low sugar alternative to standard whole wheat or all-purpose flour. It’s flavorful and slightly nutty in taste—perfect for pancakes and baking.
This light flour packs protein (approximately 6 grams of protein per serving), fiber and antioxidant power derived from vitamin E—which, in the body, helps protect cells from damage caused by free radicals. Almond flour is also abundant in calcium, which helps strengthen bones and teeth. Additional beneficial minerals include potassium, phosphorous, magnesium, iron and zinc.
Almond flour can be seamlessly substituted for whole wheat flour at a one-to-one ratio.