I love pancakes, but I usually avoid them because they’re a total carb overload, leaving me feeling bloated and lethargic for the next several hours (I know I’m not alone in this, thankyouverymuch). However, I recently came across a terrific recipe for “protein pancakes,” by way of a friend’s girlfriend’s friend’s blog.
Dani Spies is a culinary nutritionist who offers up tons of wonderful recipes on her site. She’s posted two of her own versions, a blueberry protein pancake and an original. Her pancake recipes, in turn, are based on Bill Phillips’ Golden Pancakes.
Phillips uses artificial sweetener in the pancakes (but recommends maple syrup on top, oddly). I prefer to use honey — the small amount of sugar is okay in my book, since it’s less than a teaspoon (3 grams) of added sugar per serving.
I’ve also put my own spin on them, swapping Greek yogurt for the original cottage cheese, since, as you know, I’m a fan.
- 1 cup of dry/uncooked rolled oats (plain, unsweetened)
- 6 egg whites (about ¾ cup)
- 1 cup of Fage 0% Greek Yogurt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 teaspoons honey
- Purée everything in a blender until smooth.
- Heat a non-stick skillet and add a thin layer of olive oil or grassfed/pastured butter.
- Pour batter into the pan and cook on medium heat, turning once — just like regular pancakes.