There are hundreds of protein pancake recipes on the internet, but this is the one we come back to time and time again for its consistency and flavor. You can change the recipe based on the season: add different spices, fresh or frozen blueberries, fresh banana, or shredded apples, carrots or zucchini. Kids love them, and they can be made ahead of time, frozen and reheated on busy mornings. This makes enough for 1-2 people, so double or triple the batch if you're feeding a family.
1/3 c. oat flour
1 scoop Tera's Whey Bourbon Vanilla Protein Powder
1/2 c. cottage cheese, Greek yogurt, or So Delicious coconut milk yogurt
1/2 c. egg whites
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of sea salt
Optional: frozen or fresh blueberries
1. Preheat nonstick skillet over medium heat.
2. Combine all ingredients in food processor or blender and blend until combined.
3. Lightly grease preheated skillet with butter or coconut oil. Pour 1/4 c. batter into skillet. If you're using blueberries, drop 4-5 blueberries into the pancake before the batter sets. Cook until edges are set and small bubbles appear on the surface. Flip and cook for a few more minutes until golden brown and center is set.
4. Remove from skillet and serve with applesauce or a drizzle of real maple syrup.
NUTRITION INFO (For the entire batch, without blueberries)
344 calories, 6 g fat, 33 g carbs (5 g fiber), 36 g protein