I was given this recipe for oatmeal protein pancakes when I was trying to lose weight and find the right food for my body. I’ve tweaked it a bit to fit my needs and I really LOVE them. I could eat these for every meal of every day. I’ve been eating them almost every morning for months and really, I haven’t gotten sick of them yet. What I love most about them is that they are light and fluffy, yet filling enough that I don’t feel like I need any more than two at a time. They are fantastic healthy pancakes!
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Oatmeal Protein Pancakes
You will need 1 1/3 C Old Fashioned Oats, 1/2 C Water, 1/2 C Fat-free cottage cheese, 2 Egg whites or 1/3 C Egg whites, 1 t baking powder, 1 t Vanilla, and 1 t Olive oil.
Combine all ingredients in a bowl and use an emulsion blender to combine. I use the emulsion blender because it’s so much easier to clean up and I hate getting out my blender. Or, combine ingredients in a blender and spend 20 extra minutes cleaning up. 😉
The final result should be the consistency of pancake batter.
Measure out 1/4 cup of batter on a griddle. The portion size is exactly what is needed for the right calorie count. You should be able to make 6 or 7 pancakes. There are some days that I oddly only make 5. It’s really weird, I don’t know why.
Flip the pancakes when they are golden brown on the bottom and have a couple of bubbles on the top. Serve with butter or margarine and sugar-free syrup. Syrup has a lot of calories, so I don’t use regular syrup, only sugar-free. I like this Maple Grove Farms Low-Calorie sugar free syrup because we really can’t tell that it’s sugar free. It’s delicious!
There are also times that I top these with all-natural almond butter and banana slices or all-natural peanut butter and berries. Enjoy these yummy oatmeal protein pancakes!
- 1 1/3 C Old Fashioned Oats
- 1/2 C Water
- 1/2 C Fat free cottage cheese
- 2 Egg whites, or 1/3 C Egg whites
- 1 t baking powder
- 1 t Vanilla
- 1 t olive oil
- Combine all ingredients in a bowl and use an emulsion blender to combine.
- The final result should be the consistency of pancake batter.
- Measure out 1/4 cup of batter on a griddle. The portion size is exactly what is needed for the right calorie count. You should be able to make 6 or 7 pancakes. There are some days that I oddly only make 5. It's really weird, I don't know why.
- Flip the pancakes when they are golden brown on the bottom and have a couple of bubbles on the top.
- Serve with butter or margarine and sugar free syrup.
There are also times that I top these with all natural almond butter and banana slices or all natural peanut butter and berries. Enjoy!
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Nutrition InformationYield 3 Serving Size 2
Amount Per Serving Calories 197Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 337mgCarbohydrates 27gFiber 4gSugar 1gProtein 13g