Protein pancakes. Because breakfast matters and I don’t want to be famished and binging on cake at 9am.
I try to eat a solid, protein packed breakfast every morning. It usually consists of eggs. Sometimes with oatmeal, whole wheat toast, quinoa, or just a banana. I might even fancy it up and make an omelette filled with veggies, or some type of veggie quiche.
But, let’s get real. I am sick of eggs. There are only so many ways to prepare them, and I’ve exhausted my efforts.
Good news! I discovered another breakfast that I can make (I am not so savvy in the kitchen, just ask my husband and all my friends). They are as easy as eggs and take about the same amount of time.
Typically I don’t do pancakes, because they’re filled with a bunch of empty carbs and I will be hungry five minutes after I’ve eaten them. However, these pancakes are packed with protein and complex carbs, are delish and keep me full for hours. They do have egg substitute in them, but at least it’s not straight up eggs.
Ta-Dah – I never said they were pretty, just yummy.
Original recipe found here.
Here’s the scoop on what you need:
1/2 c. old-fashioned oats (oatmeal oats)
1/2 c. egg substitute (egg beater type)
1/2 c. cottage cheese (I use 1%)
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 tsp. baking powder
Blend it all up in your blender until smooth.
Let sit for 5ish minutes so the batter thickens.
Heat up your skillet (medium/high heat) and use some non-stick spray if needed.
Pour your pancakes. When they start to bubble a bit, flip them. When both sides are golden brown – enjoy.
Top them with anything you want (maple syrup, butter, fruit etc.). I used a little yogurt spread (Brummel & Brown) and some agave syrup. They.Are.Good.
Let me know what you think!