Protein Pancakes
I wasn't planning on posting this recipe for Protein Pancakes this week, but after this conversation that I had with my Dad, I changed my mind!
It went something like this:
Dad: So when are ya gonna post something good?
Me: What do ya mean? I just put up a new video about strawberries.
Dad: Yeah, I know.
Me: Did you learn anything new from the video?
Dad:(in low mumbly grumbly voice) Mmmmm, not really. It's just strawberries. You can't cook with strawberries.
Me: Well, sure you can. I have a few videos coming up this month using strawberries.
Dad: Oh, is that what you do. You do a video about strawberries and then you do another video using them in a recipe?
Me: Uh, HI... HELLO Dad!! Yeah... that's kinda how it works.
Dad: Oh. Well I was just wondering when you were gonna post something good.
Seriously... I love that man.
Any how, this conversation kind of reminded of me of what my highschool teachers used to say. "If you have a question don't be afraid to ask. Chances are if you're thinking it, so are ten other people in the class."
So I thought, if my Dad was feeling a little bored with strawberries, chances are there maybe a few more of you feeling the same way, so I pulled this recipe out of my "Cook Book" file.
Yeah, it's true. I have a whole file of recipes that I hoard and don't share with you guys in the hopes that some day they will go into my Clean, Simple,and D'lishes Cook Book. But I figured I could sacrifice one to keep you on your toes;).
I don't think I ever mentioned this before, but breakfast is definitely my weakness in the kitchen (although this doesn't include eggs, I've got eggs down... it's the pancake, french toast, crepes, etc. thing that I've gotta work on).
When it comes to pancakes I like to try and up the protein department in order to balance the meal out a bit. I find that when I eat a traditional pancake, fruit, and syrup breakfast I usually end up with a sugar crash and feeling really hungry shortly after a big meal. So adding a little extra protein helps me to avoid the sugary carb overload without giving up pancakes all together.
I'm also not a big fan of saucey, syrupy foods, so I'm perfectly happy topping these babies with some fruit and nuts and calling it a day, but if you like yourself some syrup... by all means add it to the mix:).
Do you guys have any special tips or tricks that you like to use when making pancakes? Lord knows I could use any help I can get!!
Protein Pancakes
Ingredients
½ cup uncooked oatmeal
½ cup Fiber One cereal
½ cup organic low fat cottage cheese
6 egg whites
1 tsp vanilla
1 tsp agave syrup
A few dashed of cinnamon
1 tsp baking powder
Garnish: Chopped fruit and sliced almonds... maybe even a little maple syrup!
Directions
Put oatmeal, Fiber One and baking powder in a food processor and pulse until you have a fine powder.
Add cottage cheese, egg whites, vanilla, and cinnamon and mix until everything is well blended.
Heat a large nonstick sauté pan over a medium heat. Scoop ¼ cup of batter and drop into the pan. Add as many pancakes fit with out crowding into the pan.
Cook until the edges of the batter begin to bubble and then flip and cook another two minutes (or until cooked through) on the opposite side.
Top with chopped fruit and sliced almonds… enjoy!!
Serves 2.
Nutritional Analysis
Calories: 230; Total Fat: 3.8g; Saturated Fat: 1g; Cholesterol: 5mg; Sodium: 402mg; Carbohydrate: 30.8g; Dietary Fiber: 10.1; Sugars: 4g; Protein: 21.7gOther recipes you may enjoy:
Quinoa w/ Oranges and Yogurt
Pear Cobbler Oatmeal
Salmon and Dill Frittata
Cranberry Walnut Muffins (video)
Quinoa Raisin Muffins
- Filed under Breakfast, High Protein, Vegetarian
- Tagged with Pancakes
- Print this recipe
- 24 comments
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Comments
kaman :
hmmm, do you think it'll work without the cheese? Or anything I can replace it with? Cause I really don't like cheese... (i know you must think i'm crazy)
posted on August 4, 2008 10:01 PM
Amy :
Mmm, these sound good! I also get the sugar crash with pancakes and especially with syrup. I'm hoping these could solve that problem.
One think that I've learned with both crepes and pancakes is that you can't be afraid to get the pan hot. I head it up, then add a spray of oil, and then stick the cakes right in (if you don't then the oil starts to burn). Oh, and realize that the first one you make is a "sacrifice". I can never get it to turn out well, so I've just stopped trying and munch on that one while I make the other pretty ones :)
posted on August 5, 2008 12:45 AM
Leslie :
Do you think All Bran would work in the placec of Fiber 1?
posted on August 5, 2008 2:42 AM
Dani :
Kaman - I'm not sure, but I would try playing with yogurt. If you don't want any dairy, then maybe some apple sauce or some type of thick fruity baby food (like peach).
Amy - I like the idea of the "sacrifice" pancake because my 1st pancakes is always a bit of a disaster! Thanks for the tips... I'm gonna give them a try:).
Leslie - I think it would be worth a try!
posted on August 5, 2008 4:11 AM
Tara :
The pancakes look so yummy Dani! I was never one for pancakes until I found a whole grain pancake recipe in the Joy of Cooking cookbook. Now, I make this recipe at least once a month and I made a couple of modifications. One of the ingredients is cornmeal which I'm not a fan of the gritty texture in baked goods so I replaced it with buckwheat flour. The recipe has baking soda and baking powder, whole eggs, milk, butter etc....not the lightest of light BUT so good. They get super fluffy when you cook them without yeast. I also add raspberries and blueberries into each pancake while they are cooking on the first side, then flip so they get cooked into the middle. The best part is serving them with real maple syrup and some low-fat greek yogurt. The tanginess of the fruit with the slightly sour yogurt and sweet syrup is so delicious together. Anyway I highly recommend checking out the recipe if you have the Joy of Cooking : ) I'll be trying out your recipe next weekend!
posted on August 5, 2008 6:46 AM
Dani :
Tara - Your recipes sounds d'lishes. I love the Joy of Cooking... it was the first cook book I ever owned. I still refer to it all the time:)
Thanks for sharing... I'm gonna look these up for sure!
posted on August 5, 2008 7:43 AM
Paula Cahill :
Hi Dani,
Well I've been cooking for years but never heard of "agave" syrup. Since no one else questioned it...I am..what is it or might if go by another name?
Much like Amy, I always sacrifice the 1st one or two pancakes until I get them looking perfect... toasted brown. Also like my pancakes rather thin. With all the fiber in these pancakes do you think you could add a bit of low fat milk to thin the batter a bit? Or maybe another suggestion. I also always use pure maple syrup..you don't need a lot as it is so full of flavor & sweet. Can't leave out the cinnamon on top either.
Keep up the great work... cuz!
Paula
posted on August 5, 2008 8:27 AM
Dani :
Paula - Agave syrup (sometimes called Agave nectar) is a natural sweetner that has a low glycemic index (meaning it doesn't spike up blood sugar levels like white sugar - Dr. Oz recommended it over both simple sugars and artificial sweetners:)). It is actually sweeter than both white sugar and honey. You should be able to find it at Whole Foods for sure, if you can't find it honey will do the job just as well (although you may want to use just a little extra honey).
You could definitely add some milk to thin these pancakes out!!
And it's good to know that the first couple pancakes are "sacrific-ers"... I'm gonna keep that in mind for now on!!
posted on August 5, 2008 10:14 AM
Culinarywannabe :
I LOVE pancakes. All-time favorite food, hands down. I will have to try your recipe since I've never added half these things to mine before.
As for tips, I think that cooking them on a very low heat is actually the way to go. That way you avoid that kinda crunchy crust layer you can get if that pan is too hot, and they remain fluffy all the way through. I also really like adding bananas to the mix, or just laying slices into the pancake itself once you pour out the mix into the skillet.
posted on August 5, 2008 10:33 AM
Kari :
These look great! I love Fiber One, but I have NEVER thought of putting it in pancakes. What syrup alternative would you use? I like pancakes, but they have to be really moist for me to get them down. Maybe a berry syrup?
posted on August 6, 2008 5:11 AM
Dani :
Kari - I really like 100% pure maple syrup but wouldn't want to drench my pancakes with them... I might try making a berry syrup. Reduce down some berries and then use just a little maple syrup to sweeten them up a bit. Tara (in the comments) suggested some fruit and plain greek yogurt... that sound like a good combination too.
I would love to hear if you come up with something good!
posted on August 6, 2008 6:19 AM
Connie :
I reread the cooking instructions several times. I don't see when the oatmeal is added. I must be missing something.
posted on August 6, 2008 6:44 AM
Jaya :
Dani - another good one! I actually love to purée fruit and pour it over pancakes. Right now, there are gorgeous mangoes in season. I just chop up half a mango, blitz till smooth and voila!
I also love adding zest to pancake batter - really picks up the flavour :)
posted on August 6, 2008 9:34 AM
Susan from Food Blogga :
OMG, I don't what I love more--the recipe or the conversation with Dad. That was too funny. And I'm a big egg white fan. Can't eat enough of 'em, so I'll have to try this recipe for sure.
posted on August 6, 2008 12:25 PM
Dani :
Connie - Ooops! I accidentally missed it! I fixed the recipe... thanks for pointing that out:).
Jaya - Love the idea of the zest, great tip... thanks! And pureed mangoes as a pancake topping sounds amazing. Thanks for sharing!
Susan - Funny, I know! I'm still dying to try your pancake recipe. I'll get to them soon:).
posted on August 6, 2008 2:30 PM
MizFit :
2 thumbs up!
precisely how I make em too!
posted on August 10, 2008 2:51 PM
Maya :
Dani-
Do these taste like whole wheat, or regular pancakes? I'm just not a huge fan of the whole wheat taste.
posted on August 12, 2008 1:26 PM
Dani :
Maya - In all honesty, they are definitely a hearty tasting pancake. So I guess I's have to say they taste like whole wheat pancakes:).
posted on August 12, 2008 2:01 PM
Maya :
Sorry for all the questions, but one more, lol. Can I subsitute another kind of cheese or something for the cottage cheese?
posted on August 13, 2008 3:26 PM
Dani :
Maya - No problem! Keep the questions coming:). I would think you could use some plain or vanilla yogurt instead of the cottage cheese.
posted on August 14, 2008 7:31 PM
Bev :
dollop of greek yogurt ! Yum
posted on August 23, 2008 2:43 PM
soarng :
Pureed fruit sounds perfect on pancakes. I, too, need something moist to help them go down so this past year I've been thawing frozen berries in the microwave, mashing them with a fork, adding just a tablespoon of pure maple syrup then pouring that over my pancakes. Yum! Thanks for the recipe.
posted on September 10, 2008 1:53 PM
Maddy :
How many pancakes does this make?! They look great!
posted on October 27, 2008 9:52 AM
Dani :
Maddy - Yikes, i actually don't really remember. I'm gonna guess it makes about six medium sized cakes.
posted on October 27, 2008 10:58 AM