Pancakes made with whole grains and packed with protein, will keep you full all morning! These pancakes don’t use protein powder to boost up their protein content. Can you guess what secret ingredients add that satisfying boost?
I’ve been making these protein pancakes for a few years now when I get that pancake craving. I never really liked pancakes growing up. (I was a weird kid) I think it was because I never felt satisfied. I always had them as more of a dessert, rather than breakfast.
Just by adding a few wholesome ingredients to a blender and BAM you got yourself a protein-packed pancake batter. How much easier can it get?
What makes the protein content so high? Cottage cheese and egg whites! One serving of these protein pancakes contain 19 grams of protein. The cottage cheese helps thicken the pancake batter for a fluffy pancake.
- 1 cup rolled oats
- 1 cup cottage cheese
- 1 cup egg whites
- 1/4 cup ground flaxseed
- 2 tablespoons cinnamon
- 2 bananas
- Combine rolled oats, cottage cheese, egg whites, ground flaxseed, cinnamon and banana in a blender to form a thick pancake batter like consistency. Do not over blend.
- Cook on a hot non-stick pan sprayed lightly with cooking spray until golden brown.
- Flip over until the other side is golden brown.
- (Optional) Top with additional banana slices, walnuts, and maple syrup.