Happy first day of Fall! This past week I challenged myself a little by making protein pancakes for breakfast 4 days in a row! Yes, I am a little pancaked out, but I came up with some awesome recipes through my little experiment. These recipes are all perfect for fall. Hearty, healthy, and packed with that protein goodness.

 

Each recipe yields one large serving.

 

Chocolate Peanut Butter Banana Protein Pancakes:

Ingredients: 

  • 1 scoop chocolate whey protein powder
  • 1 tbs peanut butter (or 2 tbs PB2)
  • 1/2 banana
  • 1/8 cup low fat cottage cheese
  • 2 egg whites
  • 1 tbs ground flax
  • 1 tsp sweetener (I used splenda)

Directions: 

  • Combine all ingredients in a blender until batter is smooth.
  • Bring a skillet to high heat
  • Measure out each pancake using a 1/4 cup
  • Cook on each side for 1-2 minutes. These pancakes cook very fast.

Blueberry Muffin Protein Pancakes:

These might be my personal favorite! Shhhh, don’t tell the others.

Ingredients:

  • 1 scoop vanilla whey protein powder
  • 1/4 cup low fat cottage cheese
  • 1/4 cup oats (dry)
  • 2 egg whites
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 cup blueberries (fresh or frozen)

Directions:

  • Combine all ingredients in a blender until batter runs smooth.
  • Bring skillet to high heat.
  • Measure pancakes using a 1/4 cup
  • Cook on each side for 1-2 minutes

LIke biting into a blueberry muffin.

Oatmeal Raisin Protein Pancakes:

Ingredients:

  • 1 scoop vanilla whey protein powder
  • 1/4 cup oats (dry)
  • 1/8 cup low fat cottage cheese
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 1 tsp cinnamon
  • 1/8 cup raisins + a bit more for topping.

Directions:

  • Combine all ingredients EXCEPT raisins in a blender until smooth.
  • Fold raisins into batter once it is smooth.
  • Bring skillet to high heat.
  • Use a 1/4 cup to measure out pancakes.
  • Cook 1-2 minutes on each side

Pumpkin Protein Panckes + Maple Glaze:

Last but certainly not least, PUMPKIN! These were a real experiment, but they turned out SO delicious.

Ingredients:

  • 1 scoop vanilla whey protein powder
  • 1/8 cup whole wheat flour (oat flour would also work)
  • 1/4 cup canned pumpkin
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 1/8 cup low fat cottage cheese
  • 1 tbs ground flax
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp baking powder
  • 2 tsp sweetener

For Maple Glaze:

  • 1/8 cup plain nonfat greek yogurt
  • 1/8 cup sugar free syrup

Directions:

  • Combine all ingredients in blender until smooth.
  • Bring skillet to high heat
  • Measure each pancake using a 1/4 cup
  • Cook on each side for 1-2 minutes
  • Meanwhile, combine greek yogurt and syrup in a small dish.
  • Heat glaze in microwave for 45 seconds and stir.

Pumpkin Perfection

The best thing about these recipes is that you can tweak them to make them your own! Use different protein flavors, more eggs, less cottage cheese, whatever! The consistencies may change, but experimenting is half the fun.

 

 

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