Protein Oatmeal Pancakes are made with wholesome ingredients and bursting with your favorite flavors. This high-protein healthy meal comes together in just 15 minutes for a quick and easy breakfast that is guaranteed to leave you feeling energized.
By now, you have likely caught on to my obsession with oats. It certainly isn’t a secret. Not to my family, not to my friends, and definitely not to you. Whether I am making batches of overnight oats or whipping up some of my favorite Baked Oatmeal, oats are easily one of my favorite breakfast and snack ingredients.
Oats are affordable, ultra healthy, and incredibly delicious. Therefore, I am always looking for new recipes to incorporate them into. Sometimes, the recipes are duds that don’t make it out of the kitchen. Other times, absolute magic happens. As for these Oatmeal Protein Pancakes? Magic.
Made with a delicious and wholesome combination of egg whites, old-fashioned oats, and cottage cheese, these pancakes pack your morning with lots of healthy protein and energizing nutrients. And the best part? They are super customizable to fit whatever you’re in the mood for.
Key Ingredients
To make these protein-packed healthy pancakes, you will need the following key ingredients:
- Old-fashioned oats: Also known as rolled oats, these oats are less chewy than steel-cut oats and way easier to cook. They are also loaded with protein, fiber, and tons of essential nutrients. Do not replace the oats in this recipe with instant oats or steel cut oats since they won't cook correctly.
- Egg whites: Egg whites are literally nothing but protein, whereas the egg yolk contains all the egg’s cholesterol, fats, and the majority of calories. Therefore, egg whites are, in a sense, a protein lover’s dream.
- Cottage cheese: Not only does this ingredient give these pancakes their texture, but it also adds tons of healthy protein and nutrients. I typically opt for the low-fat kind, but you can use any kind you like.
- Spices: To make these delicious pancakes, I use a combination of cinnamon, vanilla extract, and pumpkin pie spice. However, feel free to use any combination of spices you prefer.
Oatmeal Protein Pancake Variations
Looking to switch things up? Here are some of my top recommendations:
- Sweeten things up. If you like your pancakes on the sweeter side, you could add some maple syrup, honey, or mashed bananas to the batter.
- Save your egg yolks. When mixing your egg whites, don’t just toss out your egg yolks. You can use them to make homemade mayonnaise or a fantastic hollandaise sauce.
- Add toppings. For tons of extra flavor, add some of your favorite toppings to these healthy pancakes. Some of my go-to choices include nut butter, maple syrup, and fresh fruit.
- Switch up the spices. While I chose cinnamon, vanilla extract, and pumpkin pie spice, you could any kind of spices you like. Some of my top choices include chai spice, nutmeg, and apple pie spice.
Healthy Pancake Topping Ideas
There’s no better way to upgrade this dish than with some fantastic toppings. Here are some of my favorite topping ideas for pancakes:
- Fresh fruit. Sliced bananas or berries add amazing flavor and freshness to these pancakes.
- Maple syrup. When it comes to pancakes, this is a classic topping choice.
- Greek yogurt. Instead of whipped cream, you can add a dollop or two of Greek yogurt (I suggest vanilla or honey-flavored). Not only does it add some flavor and texture, but it also adds a bunch of extra protein.
- Nut butter. A drizzle of nut butter will take these pancakes to the next level and add plenty of added protein and fiber.
- Nuts. For a little crunch, try sprinkling some nuts over top. I recommend chopped walnuts, almonds, or pecans.
- Jam. Some strawberry or raspberry jam is a delicious way to give these pancakes a little extra flavor. You can make your own at home or use your favorite store-bought variety.
Leftover Pancakes Storage Tips
Trust me when I say that this is a recipe you’re going to want to make a lot of. Because these pancakes only take 15 minutes to make — and because they freeze SO well — this is a great dish for making ahead and reheating throughout the month.
To store your leftover pancakes, let them cool entirely then transfer them to an airtight storage bag or container. Once they’re properly sealed, you can store the pancakes in one of two ways:
- In the fridge for up to 5 days.
- In the freezer for up to 2 months.
You can reheat your pancakes either in the oven or microwave. If using an oven, preheat to 350°F, then heat your leftover pancakes for 10 minutes. If using a microwave, pop your thawed pancake in for 30-60 seconds.
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