Mix half whole wheat pancake mix with half oatmeal pancake mix by Quaker Oast*, egg whites only, mashed banana or greek yogurt subbed for oil, almond milk subbed for regular milk. Mix up batter. Add 1-2 Tbsp of almond butter and mix in until creamy. Once they’re hot off the oven, top ’em with a pat of Kerry Gold grass-fed pure butter (completely natural product, free from artificial coloring and flavoring. The uniquely golden color of Kerrygold butter occurs naturally as a result of beta carotene in fresh grass and gives a distinct flavor to the butter) and a drizzle of Grade A or B Pure Maple Syrup (check out Baking Bites blog for a great article discerning the difference between A and B if you’re curious!), and top with fresh strawberries, blueberries, raspberries, blackberries, schnozberries, etc.
*And for extra dense pancakes, I like to sometimes add 1/4 cup of fresh uncooked oats! The more oats you add, the denser the pancakes. If you find your mix is too thick, add a splash of almond milk to get back to a more liquid consistency. Also, you can try mixing in a scoop of protein powder if you’d like to pack a greater punch.