Fluffy Protein Pancakes

Saturday is almost here again and I don’t know about you all, but that means my thoughts are turning to all of the awesome possibilities for tasty weekend breakfast treats – like delicious, fluffy pancakes. And as much as I love the traditional flour-and-buttermilk variety, sometimes what I’m looking for is a way to get my protein in and these Red Velvet and Cake Batter stacks do the trick in a delicious way. Besides, are you seriously going to tell me you DON’T want Red Velvet pancakes??
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Right now my protein powder selection is very cake themed – I have Cellucor’s red velvet cake batter, and cor-fetti cake batter. I love cake and I won’t deny it! I tried this recipe with both. The red velvet version I topped with some yogurt and cocoa powder, and the cor-fetti version was best with some butter and jut a tiny bit of maple syrup. I am most likely to make protein pancakes on rest days when I want fewer carbs in my diet for the day but fewer doesn’t have to mean none! This is a pretty typical protein pancake recipe, with maybe just a little more egg white than other ways I’ve tried, and some baking powder – I think that’s what makes it fluffy as opposed to other ways I have tried that have been tasty, but heavier.

Cake-flavor Protein Pancakes!

1 scoop protein powder (I used either Cellucor Red Velvet or Cor-fetti)
1/4 cup (uncooked) oats
1/4 cup 2% cottage cheese
1/4 cup liquid egg whites
1/2 cup unsweetened applesauce
1/4 teaspoon baking powder

Combine everything in a small mixing bowl and blend well with a stick blender, or if you have a regular blender (I do not) put everything in the blender and blend until it’s looking smooth – you don’t want oat chunks, basically.

Heat your pan on medium with some non-stick spray, and pour your batter in. Watch the top of the pancake to see when the edges are firming up and bubbles are coming to the top and leaving a little crater after bursting – that means it is time to flip. Since protein pancakes are mostly held together by the egg white, instead of gluten like a traditional pancake, you DO need to be careful flipping. They’re a little more delicate. Also, I had the best luck by spraying down a little pan on the “landing” spot mid-flip, to help avoid sticking. This makes 3 pretty standard size pancakes; top as desired! I like greek yogurt on them, but I’m not afraid of a little butter and syrup sometimes either.

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