As I’ve mentioned in the past, breakfast is not my strong suite.
Actually, breakfast is a bit of an exaggeration. Really, it’s just pancakes that I need to practice; but every time pancakes are on the breakfast agenda, my husband pulls out the griddle and spatula faster than I can say, “maple syrup.”
There is not a long list of things my hubby likes to do in the kitchen, so I figure if the griddle makes him happy, who am I to stand in the way? So I whip up the batter and hand it over to be “griddled up.”
In all honesty, I really don’t mind one bit. I kinda like that he likes the griddle. Or maybe I just like that he helps me make breakfast.
Actually, what I really like, is that we are doing it together. Chatting, laughing, sipping coffee and listening to music, while Katie hangs out in her high chair eagerly awaiting a bite of whatever her Mommy and Daddy are making.
It’s our family time and that makes me happy. Even if it means never learning how to cook the perfect pancake (at least I get to eat them!)
SO – anyone want to chat about the pancakes?
I discovered Bill Phillips Protein Pancakes about five years ago (in his book Eating for Life) and they have been a favorite ever since.
They are made up of oatmeal, egg whites, and cottage cheese, so instead of eating a big plate of refined flour and sugar you get to eat a big plate of lean protein and complex carbs.
Bill suggests using two packets of sugar fee sweetener, but I am proud to say that I no longer use the FAKE stuff (ever – except for an occasional diet coke because for some reason diet coke it like crack for me).
What I do is add a few tablespoons of agave and a half a cup of blueberries to give it just the the right amount of that “sweet-yum-factor”.
Instead of topping my pancakes with butter and maple syrup, I prefer a few schmears of almond butter. If you’ve never tried it you really need to – it’s too good not to.
What’s your favorite way to top your pancakes? Are you a maple syrup and butta’ pancake-topper or do you have your own unique spin?
Ingredients
- 1 cup rolled Oats
- 3/4 cup egg whites
- 1 cup low fat cottage cheese
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbs monk fruit
- 1/2 cup of blueberries
Instructions
- Combine all of the ingredients (except for the blueberries) in a blender and blend until everything is well combined (about 30 seconds). You want to have a nice smooth pancake batter-like consistency.
- Gently stir in the blueberries.
- Pre heat a non-stick pan or griddle over a medium heat and lightly coat with cooking spray. Scoop cup of the batter on to the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble. Flip the pancakes and cook for another two minutes or until golden brown.
- Top with maple syrup, fruit, or my personal favorite almond butter!
- Makes 2 servings.
Maria says
My sister is a very good nutriologist and she advise me all the time to watch out my lack of protein in my diet. With this recipe we will all be happy. I just have a question: can I freeze this food? And when do I put the blueberries to the mix?
Becca says
Hi we just made these and would love to know how much is a seving? Thanks 🙂
Dani says
The nutritional analysis is based on two servings!
Becca says
serving*
Berneda says
Hi Dani. Of course another great recipe. I tried them this morning and made extra for the week. I enjoy putting unsweetened applesauce on them. Thanks!
Sandi says
Dani… Could I incorporate some oat bran into these and if so, is there an ingredient I should leave out or decrease to allow for that? I’d like to add ground flax seed into it as well but I doubt I’d need to change anything to allow for that….? And how much of these 2 items would you suggest I add to this recipe without changing the texture too much?
Thx, Sandi
Meghan says
Im lactose intolerant so I tried these with plain soy yogurt.. Wasn’t sure how they’d turn out but they are amazing! I topped them with almond butter and I’m definitely making them again! Usually I make an egg white omelette with spinach veggies and lentils for a high protein breakfast, this is a good change for something sweet on the weekends.
ncsmith says
I found when doing this recipe and calculating the caloric intake with even low fat and brands I used it came out to 22 calories in fat. I didn’t do the math myself I went thru my fitness pal and placed the ingredients in the recipe box and entered the caloric intake for each of it and the number of servings provided on the your website. This is excluding the coconut oil I used to cook them. I just wanted to emphasize for those who are still watching calories to consider ingredients being used as not all calories are created equal nor does each brand have the same calories even if you use a low fat item. Just for those who may need to keep this in mind.
Melanie says
Finally! A pancake that is both mom and child approved! My daughter prefers them without blueberries or agave nectar and they still taste great. Thank you, Dani.
Ella says
Dani your daughter is adorable, I like to waste extra ink on pictures.:(. Please at least give us a choice of rather to include or not. Love your site and your recipes are the BEST! You are my go to cooking site.
Take care, love ya.
Ella
Dani says
Hi Ella! I’m working on it. I didn’t remove that option – I’m just having some technical issues. Hope to have it back soon!
Sherry says
Thank u Dani
Came out gr8..
Dani says
Great! I’m glad you enjoyed them 🙂
Wendi says
Hi Dani, I love your recipes! Can I make the pancake batter the night before and refrigerate to use in the morning? Will it work OK or do you have to make it and use the batter right away? Thanks!
Wendi says
Hi Dani, I just made these this morning and my son absolutely loved them. I just had one myself and they are so delicious. I can’t wait to try them with other fruits as well. Thank you!
Ash says
Made these for lunch today with liquid whole eggs and a teaspoon of sugar instead of monk fruit. Turned out delicious and filling, and came in at 500 Kcals and 34g of protein for 1 serving.