I make protein pancakes a lot. Sometimes they’re delicious, and sometimes they’re kind of a fail. It can be tough to get the perfect texture, especially when you’re using protein powder. They can dry out easily and even get a little crispy. Not good.
This morning’s blueberry protein pancakes were a success! And like all my protein pancakes, they’re super easy to make.
- 1/4 cup oats
- 2 egg whites
- 1 scoop vanilla whey protein powder
- 1/4 cup fresh or frozen blueberries
- 1 tbs ground flax
- 1/4 cup almond milk (or any other kind of milk)
- Combine all ingredients in a blender until batter is smooth.
- Cook half the batter in a heated skillet, sprayed with non-stick cooking spray.
- Cook for 1-2 minutes per side, repeat with other half of batter.
- Top with more fresh berries, nuts, but butter or syrup.
I almost always top my pancakes with PB2 when I have it on hand. I like to add a little extra water to give it more of a peanut butter sauce consistency. I also added fresh blueberries that I heated in the microwave for about 30 seconds.
The texture of these pancakes was about an 8 on a scale of 1-10. To me, that’s a success. They would be perfect with maybe a little cottage cheese added to the batter to moisten them a bit. Next time!
The rest of my day has included catching up on some news events, hitting the gym, and grocery shopping for the week. Mangoes were on sale today and I felt compelled to buy a couple. I don’t remember the last time I bought a mango.
I’d almost forgotten how amazing mangoes are. For lunch, I cut one up and added it to some plain greek yogurt with chopped pecans, protein powder and lots of cinnamon. So good! I’m feeling tropical now. Which is perfect, since I’m about to go lay out in the sun for the rest of the day!
Happy Memorial Day!
Having Monday as my typical day off is always nice when if falls on a holiday. Some of my coworkers and I had plans to get together by the pool at my apartment building and maybe grill some hotdogs today, but rain is ruining those plans.
Despite the gloomy weather, I accomplished my final long run of my half marathon training this morning!
AHHHH!! It was a rough one. But I did it.
I was just not feeling like a run this morning. I was doing alright for the first 5 miles or so, but cramped up really bad after eating a couple PowerBar Energy Blasts around mile 7 and the run just went downhill from there.
I had the energy blasts during my 11 mile run last week and felt like they really helped. Not sure what happened this time. It was also warmer than I like in the mid 70s, and I felt dehydrated towards the end. Ugh.
Even so, at this crappy pace I would still finish the half marathon in just under two hours, which is my goal.
I wanted to collapse on the floor when I got home, but decided to stretch and take and ice bath before diving into a yogurt bowl I prepared before the run.
Yes, I really needed that Oreo on top. I used plain nonfat greek yogurt, 1/2 scoop vanilla protein powder, about 2 TBS oats, chopped strawberries, blackberries, and the Oreo. Solid post-run meal. Oh, and I chugged about 3 glasses of water.
I want to share a protein pancake recipe that I made for breakfast yesterday. I make protein pancakes so often I really don’t even pay attention to what I’m doing anymore and just kind of throw stuff together. However, this batch had a texture that was so close to real pancakes that I just have to share it.
Oatmeal & Cottage Cheese Protein Pancakes
- 1/4 cup oats
- 1/4 cup low fat cottage cheese
- 1/2 scoop vanilla whey protein powder
- 1 1/2 egg whites
- 1/4 cup almond milk
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- pinch of salt
- berries, PB, syrup for topping
- combine all ingredients (expect toppings) into blender
- blend until well combined, should reach batter-like consistency
- heat medium skillet to medium-high heat, spray with nonstick cooking spray
- scoop about half of batter into skillet, cook 2 minutes each side.
- repeat with other half of batter
- top with anything you’d like!
Sometimes it’s just all about getting that perfect texture, and these cakes have it. I topped mine with strawberries, banana, and some PB2.
You can easily switch things up in this recipe. Regular milk in place of almond milk, or whole eggs instead of egg whites. Part of the fun I think is experimenting and making a recipe your own.
Anyway, I have some extreme meal prep on the agenda for today until the weather clears up! Okay, not really extreme meal prep. It’s probably pretty wimpy compared to a lot of people. But, fruit salad is on the menu for the week again which is very exciting.
Sunday mornings call for a special breakfast. I was really craving a sweet potato breakfast scramble this morning, but groceries are running a little low right now. I settled for a version of protein pancakes that included oatmeal, egg whites, cottage cheese, and protein powder. The end result was nice and satisfying.
- 1/4 cup quick oats, or regular oats
- 1/4 cup low fat cottage cheese
- 2-3 egg whites
- 1/2 scoop whey protein powder
- splash of milk (I used unsweetened almond milk)
- cinnamon and splenda to taste
- fruit, nut butter or syrup for topping
- Combine all ingredients except toppings in a medium bowl
- Spray cooking spray into medium skillet over medium high heat
- Pour half of mixture into pan
- Cook each side for about 3 minutes, lifting edges to prevent sticking
- Repeat with other half of mixture
- Top with anything you’d like!
I topped my pancakes with heated frozen blueberries and PB2.
Yum! The cottage cheese keeps protein pancakes nice and dense. It also prevents them from drying out which is big for me. These cakes are sitting nice in my belly right now. I’m planning on hitting the gym in an hour or so then off to the grocery store. I just love Sundays!
Also, last night Mike proposed the idea of running the Minneapolis Half Marathon with me in June! I always try talking him into doing races with me. The last one we ran together was the Turkey Day 5k in 2012.
I think the experience was a little traumatic for him after I whooped him. But I’m super excited he’s considering running the 1/2 marathon with me. Should be a blast!
- Do and your significant other run races together?
- Do you run at the same pace or let each other do their own thing?
Aaaah, Sundays in Fall. There’s just something about the cool weather that makes a relaxing Sunday so much more enjoyable.
Plus, Sundays in Fall are the perfect time for a pumpkiny breakfast. My Sunday kicked off on a chilly note. After quickly downing a cup of coffee and rice cake topped with peanut butter, I scooted out the door into the 30 degree weather for a 4 mile run.
Not too shabby, but I realized my average pace on runs from 3-5 miles has increased dramatically since last year. Last Fall, I was averaging less than 8 minutes per mile on most of my runs. I really want to work on getting back to that pace over the next few months.
After my run it was time to refuel with a proper breakfast: Pumpkin Protein Pancakes
- 2 egg beaters or egg whites
- 1 scoop vanilla whey protein
- 1/4 cup canned pumpkin
- 3 TBS oats
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- pinch of salt
- enough water to reach desired “pancake-like” consistency.
- Whisk all ingredients together in a medium sized bowl
- Spray skillet with non-stick cooking spray, set to medium-high heat
- Use 1/4 cup scoop to drop batter onto hot skillet
- Cook 2-3 minutes each side, or until bubbles begin to form
- Remove and top with anything you’d like!
I topped my cakes with frozen blueberries that were heated in the microwave, PB2, and Walden Farms pancake syrup! I know I’ve posted a similar recipe for pumpkin protein pancakes before. I’m pretty sure it was slightly different from this one.
The more you make protein pancakes, the more you’re able to experiment. It’s gotten to the point where sometimes I don’t even measure out the ingredients since I’m just going for a certain batter texture that I know will work.
Shortly after breakfast I headed out for Autumn Fest, an arts & crafts fair that tours the midwest, and is currently in Sioux Falls. This is not your typical arts & crafts fair. I spent nearly 2 hours at the festival and still didn’t make it to all the vendors. I left feeling stuffed from samples, and with some good food finds.
I told the lefse vendor I was shocked to find lefse in South Dakota. That’s when she told me they actually drove down from Minnesota. Figures. Naturally, I had to buy some, though I’m planning on freezing it until Christmas rolls around.
I’m also saving those tempting meats and cheeses for next weekend to share with Mike. There were a couple non-food related items that I picked up, but most of them will be gifts and I don’t want to spoil the surprised. Mike and I have plans for a virtual date tonight. We’re going to attempt to prepare the same meal while Skyping. Things should get interesting!