Protein oatmeal Pancakes

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Start your day on a nutritious note with Protein Oatmeal Pancakes. Packed with protein, fiber, and the goodness of oats, these pancakes are not only delicious but also provide sustained energy to keep you fueled throughout the morning. In this blog post, we’ll guide you through a simple and satisfying recipe that combines the richness of eggs, cottage cheese, and the natural sweetness of maple syrup.

Protein Oatmeal Pancakes Ingredients

1. Eggs: Eggs act as a binding agent in the pancake batter, providing structure and moisture. They are a rich source of protein, essential vitamins, and minerals.
2. Cottage Cheese: Cottage cheese adds creaminess and a protein boost to the pancakes. It provides a good source of casein protein, which contributes to satiety and muscle repair.
3. Pure Maple Syrup: Maple syrup enhances the flavor profile of the pancakes with its natural sweetness. Look for pure maple syrup, which contains antioxidants and essential minerals.
4. Milk: Milk adds moisture and helps create a light and tender texture in the pancakes. You can use your preferred type of milk, such as dairy milk or plant-based alternatives like almond milk or oat milk.
5. Vanilla Extract: Vanilla extract adds a hint of aromatic sweetness, enhancing the overall flavor of the pancakes.
6. Oats: Oats are the star ingredient, providing a substantial amount of dietary fiber and nutrients. They contribute to the pancakes’ texture, making them hearty and filling.
7. Baking Powder: Baking powder acts as a leavening agent, helping the pancakes rise and become fluffy.
8. Cinnamon: Cinnamon adds warmth and a delightful aroma to the pancakes. It also brings potential health benefits, such as antioxidant properties and blood sugar regulation.

Instructions:

1. In a blender or food processor, combine the eggs, cottage cheese, maple syrup, milk, and vanilla extract. Blend until smooth and well combined.
2. In a separate bowl, mix together the oats, baking powder, and cinnamon.
3. Pour the wet mixture from the blender into the bowl with the dry ingredients. Stir until everything is thoroughly incorporated.
4. Let the batter sit for a few minutes to allow the oats to absorb some of the moisture.
5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with cooking spray or a small amount of oil.
6. Pour 1/4 cup of the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then carefully flip with a spatula and cook until both sides are golden brown.
7. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
8. Serve the pancakes warm and enjoy them plain or top them with your favorite additions, such as fresh berries, sliced bananas, or a drizzle of pure maple syrup.

How to Customize Protein Oatmeal Pancakes

Here are some ideas for customizing the pancakes:

1. Blueberries: Add a handful of fresh or frozen blueberries to the pancake batter. Gently fold them in before cooking the pancakes. Blueberries provide a burst of sweetness and a pop of color.
2. Banana Slices: Thinly slice a ripe banana and place a few slices on top of each pancake as soon as you pour the batter onto the skillet. The bananas will caramelize slightly while cooking, adding natural sweetness.
3. Chocolate Chips: Sprinkle a handful of mini chocolate chips onto the pancake batter after pouring it onto the skillet. As the pancakes cook, the chocolate chips will melt and create delightful pockets of chocolatey goodness.
4. Chopped Nuts: Stir in a small handful of chopped nuts, such as walnuts, almonds, or pecans, into the pancake batter. Nuts add a crunchy texture and provide healthy fats and extra protein.
5. Cinnamon Apple: Toss diced apple pieces with a sprinkle of cinnamon and sauté them in a pan until slightly softened. Add the cooked apples to the pancake batter before cooking. This combination of flavors adds a cozy and comforting twist.
6. Coconut Flakes: Sprinkle shredded coconut over the pancakes as they cook, allowing the flakes to toast slightly. Coconut adds a tropical touch and a subtle sweetness.
7. Nut Butter Swirl: After pouring the pancake batter onto the skillet, dollop a spoonful of your favorite nut butter, such as almond butter or peanut butter, onto the batter. Use a toothpick or the tip of a knife to swirl the nut butter into the batter for a delightful flavor infusion.
8. Vanilla Greek Yogurt: Top each pancake with a generous spoonful of vanilla Greek yogurt. It adds creaminess, a tangy flavor, and additional protein to your breakfast.

Substitutions

Here are some easy ingredient substitutions you can make for Protein Oatmeal Pancakes:

1. Milk: You can substitute the milk with your preferred milk alternative, such as almond milk, soy milk, oat milk, or coconut milk. Choose the one that suits your dietary needs or personal taste preferences.
2. Eggs: If you need an egg-free option, you can replace each egg with a flax or chia egg. To make a flax or chia egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. This will act as a binder similar to eggs.
3. Cottage Cheese: If you don’t have cottage cheese or prefer a different option, you can substitute it with Greek yogurt or mashed banana. Both options will provide moisture and a creamy texture to the pancakes.
4. Oats: If you prefer a different grain or want to avoid oats, you can substitute the oats with an equal amount of quinoa flakes or almond flour. This will provide a similar texture and nutritional profile.
5. Vanilla Extract: If you don’t have vanilla extract on hand, you can use almond extract or omit the extract altogether. The pancakes will still be delicious without the added flavoring.
6. Maple Syrup: Feel free to substitute maple syrup with honey, agave nectar, or any other liquid sweetener of your choice. Adjust the amount according to your desired level of sweetness.
7. Baking Powder: If you don’t have baking powder, you can substitute it with half the amount of baking soda. Keep in mind that the texture and rise of the pancakes may be slightly different with this substitution.
8. Cinnamon: If you’re not a fan of cinnamon or prefer other spices, you can substitute it with pumpkin spice, nutmeg, or cardamom for a different flavor profile.

Remember, ingredient substitutions may slightly alter the taste and texture of the pancakes, so it’s always a good idea to experiment and adjust to your personal preferences. Enjoy customizing the recipe to suit your needs and taste preferences!

FAQs

Can I make these pancakes gluten-free?
Yes, you can make these pancakes gluten-free by using certified gluten-free oats and a gluten-free flour substitute, such as almond flour or a gluten-free baking blend, in place of the all-purpose flour.

Can I use a different type of protein powder?
Absolutely! You can experiment with different flavors of protein powder, such as chocolate or strawberry, to add variety to your pancakes. Just make sure to adjust the sweetness and flavors accordingly.

Can I make these pancakes without eggs?
A: If you prefer an egg-free version, you can try using a flax or chia egg as a substitute. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Then use it as a replacement for each egg in the recipe.

Can I meal prep these pancakes?
Absolutely! These pancakes can be made in advance and stored for later use. Prepare the pancakes as directed in the recipe, let them cool completely, and then stack them with parchment paper between each pancake to prevent sticking. Store them in an airtight container in the refrigerator for 2-3 days or in the freezer for up to a month. To reheat, simply pop them in the toaster, oven, or microwave until warmed through.

Can I adjust the sweetness level?
Yes, you can adjust the sweetness of the pancakes to your preference. If you like them sweeter, you can add a little more maple syrup or a natural sweetener of your choice. Conversely, if you prefer them less sweet, you can reduce the amount of maple syrup or omit it altogether and rely on toppings for added sweetness.

Can I double the recipe?
Absolutely! You can double or even triple the recipe to make a larger batch of pancakes. Just ensure you have a large enough mixing bowl and skillet to accommodate the increased quantity. Adjust the cooking time as needed.

More Breakfast Recipes on the blog:

• Vegan Chocolate Chip Banana Pancakes
• Vegan Banana Bread Muffins
• Vegan Cinnamon Donuts
• Air Fryer Raspberry Crisp
• Healthy Chocolate Granola

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Protein Oatmeal Pancakes

Ingredients

• 2 eggs
• 2/3 cup almond milk
• 1/2 cup low fat cottage cheese
• 2 tbsp vanilla extract
• 2 cups oats
• 2 tsp baking powder
• 1/2 tsp cinnamon

Instructions

• Add all of your ingredients to a blender and blend until smooth!
• Heat up your pan with some unsalted butter on medium/ low heat.
• Pour about 1/4 -1/3 cup of the batter onto the pan and top with any mix ins.
• Cook for about 2-3 minutes or you see it start bubbling at the top! Gently flip and cook the other side for another minute or so
• Serve immediately with maple syrup, nut butter, honey, and more!