This year I decided to put my sports bra back on and start exercising again, post baby. Serious exercise. I love it — a hard workout always invigorates me.
It also increases my appetite.
The next morning (post workout), I am ravenous, so I started to eat more protein for breakfast. And yes, I quickly grew tired of scrambled eggs.
When I read about protein-packed pancakes, I was all in.
I love, love, love pancakes. However, when protein is the main ingredient instead of flour, it is more challenging to make these pancakes as tasty.
On top of that, any recipe I use should also be simple and quick. I need to be able to make it in the morning before work with a toddler in tow.
I experimented with several types of protein pancakes and found one that really tastes like a pancake.
There are three key ingredients in these power pancakes: oatmeal, cottage cheese and egg whites. You can add other flavors to your liking but the basic components are healthy and easy.
1/4 cup oatmeal
1/4 cup cottage cheese
1/4 cup egg whites (or less. Too many eggs ruins the pancakes. Trust me)
Optional: vanilla extract, stevia (or other sweetener), chocolate chips, fruit (bananas, yummy!)
Take one-part oatmeal, one-part cottage cheese and one-part egg whites and mix it up in the blender. It only takes a few seconds. (Then try this blender cleaning hack afterwards.)
Add your optional ingredients, then cook up your pancakes. I eat them with almond butter. I can still taste this morning’s batch!
After eating these power pancakes, I feel filled-up full and ready for the day, without that “oh-my-goodness-what-did-I-eat” feeling.
As a shortcut, I often make the batter at night, add a little water or milk in the morning and whip them up before I go to work.
Here are two of my favorite pancake shortcuts:
Keywords: fry breakfast gluten-free
- 1/4 cup oatmeal
- 1/4 cup cottage cheese
- 1/4 cup egg whites
Blend ingredients in blender or other mixer.
Make as you would normal pancakes.