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Protein Pancakes

These protein pancakes are an energizing breakfast option packed with flavor and nutrition, perfect for busy mornings or relaxed brunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Bob’s Red Mill Protein Oats Can substitute with regular oats if protein content isn't a concern.
  • 1 tablespoon chia seeds Adds fiber and helps thicken the batter.
  • 1 teaspoon cinnamon Adjust to taste.
Wet Ingredients
  • 1 cup liquid egg whites Can substitute with whole eggs if desired.
  • 1 cup 2% Good Culture cottage cheese Greek yogurt can be used as an alternative.
  • 3 seconds SweetLeaf Sweet Drops – Vanilla Flavored Stevia Sweetener Adjust sweetness to preference.
Cooking Essentials
  • as needed Avocado oil spray For greasing the pan.

Method
 

Preparation
  1. Add the protein oats, egg whites, cottage cheese, chia seeds, cinnamon, and vanilla drops to a blender. Blend until completely smooth and silky.
  2. Let the batter rest for 15 minutes to allow the chia seeds and oats to absorb the liquid.
Cooking
  1. While the batter rests, prep your pan by spraying avocado oil onto a paper towel and wiping a thin, even coat onto a nonstick pancake pan. Heat the pan over medium for a full 90 seconds before adding batter.
  2. Pour the batter into small 2 to 3-inch rounds. Cook until bubbles form on the surface and the edges start to set, about 2 to 3 minutes.
  3. Flip and cook another 30 seconds to 1 minute until golden. Repeat with the rest of the batter.
Serving
  1. Serve warm with toppings like butter, syrup, fresh fruit, or enjoy them cold.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet. For longer storage, freeze with parchment paper in between for up to 2 months. For fluffier pancakes, fold ingredients gently.