Pancakes on a weekday!?!? Way too good to be true. I usually don’t get up any where near early enough to make pancakes, but this week we were hit with some winter weather that had me getting up earlier than normal.
I don’t know why my brain works this way, but I figured since I was already getting up early because my normal 40 minute commute turned into an hour commute, I might as well get up even EARLIER so I could make pancakes.
I didn’t want super sweet indulgent pancakes. I have been struggling with feeling full and snacking so I wanted something with protein that would hold me over. Cereal has been making an appearance in my breakfast and I never feel full and satisfied and want to just KEEP EATING it because it’s so good.
After perusing a lot of the protein pancake recipes on the web and not really finding anything that fit the bill, I decided to wing it. The result: delicious, satisfying and surprisingly low cal.
They were so good on Wednesday that I made a variation of them on Thursday.
Protein Pancakes: Two ways
Makes 1 serving: 200 calories (not including toppings)
1/4 cup cottage cheese
1/4 cup oats
2 egg whites
1/2 scoop designer whey vanilla protein powder
1/2 tsp cinnamon
Blend all ingredients in a blender and cook on a pancake griddle at approx. 350 degrees for 3-4 minutes on each side.
Texture: thin, dense and filling (not your traditional fluffy and light pancakes but delicious and filling).
Variation- Peanut Butter Chocolate Pancakes
Add 1 tsp cocoa powder (omit cinnamon)
Replace vanilla protein powder with chocolate
Add a few chocolate chips (add after blending)
Top with peanut butter or PB2!
Equally as mouthwatering! Can’t wait to make more tomorrow!