Protein Pancakes

Protein Pancakes
A typical Saturday morning for me looks like this: 7:45 am: Wake up naturally or by an alarm 8:00 am: Get dressed and have a small breakfast of a banana and/or a small granola bar and a tall glass of water with an electrolyte tablet 8:30 am: Out the door to run for 60-90 minutes 10:15 am: Prepare and eat second breakfast My favorite meal of the day is second breakfast. Second breakfast is an absolute necessity when your day starts out in a frenzy and your first meal just doesn’t give the ode to breakfast that it truly deserves. Read: Saturdays. No way am I skipping to lunch if breakfast has not been fully accounted for. These blueberry protein pancakes are ideal for second breakfast because they are quick to prepare, but best enjoyed in a laid back, feet-up kind of way. Using mashed banana, blueberries, and protein from cottage cheese you’ll end up with two servings of fruit and over 20 grams of protein solely from whole food. All of that in pancake form? Second breakfast wins again.

Blueberry Protein Pancakes

Yield: 6-8 pancakes, 2 servings Ingredients
  • 1 cup old-fashioned oats
  • 1 medium banana
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 2 eggs
  • ½ cup cottage cheese
  • 2-3 Tbsp. milk
  • ⅔ cup blueberries
  1. Add all ingredients except the blueberries into a blender or food processor and blend on low until smooth.
  2. Heat a skillet or griddle on medium-low and spray with cooking spray.
  3. Once heated, drop ¼ cup of the batter onto the skillet and drop a small handful of blueberries on top. Once the batter starts to bubble, flip the pancakes and cook until both sides are golden.
  4. Repeat this process until all the batter is used.
  5. Top pancakes with desired toppings: maple syrup, nut butter, fresh fruit, etc.
Nutrition Information (per 1 serving)
  • 362 calories
  • 48 g carbohydrates
  • 9 g fat
  • 21 g protein
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