I love pancakes but very rarely eat traditional pancakes anymore.
They just don’t do it for me.
I think it’s the combination of the flour and the syrup that leave me feeling pretty lethargic and low energy shortly after eating them PLUS they don’t keep me full for very long which is exactly why I am such a big fan of these Protein Pancakes.
These pancakes are made with rolled oats, egg whites, and cottage cheese so they are more balanced than a traditional pancake in the sense that it’s not sugar overload. As a matter of fact, I usually top them with coconut butter or almond butter so I can really avoid going down the ‘sugar-roller-coaster-rabbit-hole’.
In a nutshell, I find that the higher protein pancake leaves me feeling lighter and more energetic than a traditional pancake and they certainly delivers in the flavor department as well (I can assure you of that because not only do my husband and I love them but both of my little ones gobble them up as well!).
If you want to SEE how to make them, check out the video and let me know what you think;).
In the meantime, I”m curious… do you eat traditional pancakes? Do they work for you? Have you tried protein pancakes? And/or do you have a higher protein recipe you can share with me??
High Protein Pumpkin Pancakes
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 cup rolled oats
- ¾ egg whites (about 6)
- ½ cup Cottage cheese
- ¼ cup pumpkin puree
- 1 tbsp. maple syrup
- 1 tsp. pumpkin pie spice
Pop everything into the blender and blend until you have a pancake-like batter.
Heat a nonstick skillet over a medium heat. Lightly coat the pan with coconut oil or cooking spray and drop ¼ cup rounds of batter onto the pan. Cook until edges are bubbling and then flip and cook another two minutes or until edges are golden brown and pancakes are cooked though.
Makes 2 servings.
1/2 of the recipe --> Calories: 288; Total Fat: 4.2g; Saturated Fat: 0.8g; Cholesterol: 8mg; Carbohydrate: 39.2g; Dietary Fiber: 5g; Sugars: 11.4g; Protein: 23g