Protein Pancakes
sandravalvassori.com
Easy Protein Pancakes that are impossibly fluffy, taste incredible and quickly made in the blender! These pancakes are also gluten-free and loaded with healthy ingredients that help you stay full and satisfied for hours. Note: The amount of pancakes the recipe yields, will vary depending on how large or small you make them.
Servings: 8 pancakes
Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon kosher or sea salt
- 2 large eggs or 4 egg whites
- 1/3 cup cottage cheese
- 1/4 cup almond milk, or any milk of your choice
- 1 ripe medium banana
- 1 1/2 tablespoon protein powder (see notes)
- 1/2 teaspoon vanilla extract
- coconut oil for cooking the pancakes
Instructions
- Place oats in a blender and blend for about 15 seconds or until it turns into flour like consistency (it doesn't have to be super fine powder). Transfer blended oats to a large bowl and add the baking powder and salt. Whisk to combine.
- To the empty blender (no need to clean it) add the eggs, cottage cheese, milk, banana, protein powder, and vanilla. Blend for just 5-10 seconds, or so. Don't overblend.
- Pour the blended wet ingredients over the dry ingredients. Use a spatula to gently stir until everything is just combined. A few lumps are okay - over-stirring will result in dense pancakes. Allow the batter to sit for 5 minutes while you preheat your skillet or griddle.
- Heat a large skillet or griddle over medium heat for a few minutes. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Once the pan is hot, add 1-2 tablespoons oil and turn heat down to medium-low. Pour about 1/4 cup batter into the skillet; repeat to cook one to two more at a time, depending on the size of your skillet. Don't overcrowd or it will be hard to flip them.
- Cook until a few bubbles form and start to burst, about 2-3 minutes. Flip and cook the other side until just golden, about 1 more minute or so. Transfer to a plate as they finish. Serve immediately with desired toppings.
Notes
Protein powder: For the best protein pancakes, I highly recommend you use whey protein powder. Although a plant-based protein powder, or a vegan protein powder will work, they do not absorb as well into the batter and may result in a denser pancake. If you prefer to use a plant-based protein powder, add an additional tablespoon or two of milk.
Control the temperature. Getting the temperature right is the trickiest part of cooking pancakes. Too hot and they will burn quickly, not hot enough and the batter will not puff up. The surface is hot enough when a drop of water sizzles and skips on the pan. If the pancakes are browning too quickly, lower the temperature just a bit.
Don't flip too soon. Flipping the pancakes before they are set on the first side results in deflated, thin pancakes. Be patient and flip only when you see the sides and top have started to set.
Keep the size small for fluffier pancakes. Smaller pancakes will rise more and will stay puffier. If you prefer larger panckaes, use a 1/3 cup measure instead.