Feed on

It isn’t that buttermilk pancakes from Smitty’s or Dennys or any of those other breakfast places don’t have a certain appeal going down. It’s that an hour later the only other appeal we have is to be face up or face down on the closest couch with a buttermilk brick in our gut. Stack of pancakes = couch coma.

But then there’s these pancakes. Protein pancakes. Which don’t have a speck of flour in ’em. Or buttermilk. And aren’t served with a side of regret.

And. They’re simple.

All we need to be everybody’s temporary hero is a blender and these three ingredients–oats, egg whites and cottage cheese.

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Oats. We use organic old-fashioned oats. If yours have a different title, try ’em anyway. It’s hard to ruin this one.

Since we’re feeding four people, we’ve got 2 cups of oats in the blender.

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Then to the oats we’ll add, 1 cup of egg whites.

We went the budget route on the egg whites here. Costco sells a box of six pints (six of these cartons) for ten dollars. By comparison, a pint of organic egg whites–a single carton–sells for $7.49 at Fred Meyer. So…do what brings you peace.

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All right. To the oats and egg whites, we’ll add 1 cup of cottage cheese.

But a word on cottage cheese.

If you’re like us, cottage cheese isn’t acceptable by itself on your tongue. Not with salt and pepper. Not with fruit. Not with a ten-foot pole.

However…these pancakes don’t even resemble–in texture or taste–an inkling of cottage cheese. Be relieved.

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Now we’re set. We don’t need to add another thing. But. If you like a little bit thinner pancake like we do, consider adding 1/4 to 1/2 cup of water to your blender. That’s what I’m doing here.

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Then it’s as hard as turning our blender on and watching the stuff swirl around.

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While our batter is whirling, we’ve got our pan heating.

We want a fairly hot pan, so that our pancakes will brown on the outsides.

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So when our pan is hot, we’ll coat it with coconut oil.

This isn’t a recipe we want to risk not greasing our pan. We don’t have to use coconut oil. But something. Butter works great, too.

The thing with these pancakes is that there’s so much protein in them that they’ll stick, and the joy of making them will be lost on the extra amount of elbow grease required during clean-up. Promise.

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Then we pour.

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And wait for just a bit.

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Until our pancakes begin to bubble…

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And we’ve got a griddle full of these.

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Now because these pancakes are fantastic straight off the spatula, sometimes that’s as far as they get. But if they make it to your plate, try topping them with nonfat Greek yogurt and a little homemade jam.

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Or a lot of jam.

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The only problem you’ll encounter is finding somebody who doesn’t want a second helping.

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Enjoy these, friends.

We did!

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Here’s the recipe:

Protein Pancakes

Equipment: blender, griddle

2 cups old fashioned oats (organic)
1 cup egg whites
1 cup cottage cheese
1/4 to 1/2 cup water (OPTIONAL)

Directions: Add all ingredients to the blender. Blend until smooth. If desiring a thinner pancake, add ‘optional’ water. Heat griddle or pan to medium heat. Grease pan with coconut oil or butter. Pour pancake batter on pan in whatever size and shape you’d like. Flip with pancake turner to cook on both sides. Eat up!

Recipe makes 4 servings (about six medium-sized pancakes/serving).


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