Blueberry Protein Pancakes
Pancakes are a big deal in my household on Saturday mornings. I try to find or create different recipes to switch it up on the weekends. Lately, I’ve been experimenting with protein in my baked goods. I’ve tried protein pancake mixes, but they just taste… weird. Then I remembered a recipe from an old cookbook that I had from the early 2000s based on the TV show, “Biggest Loser.” It involved cottage cheese and oatmeal. I know, right? Doesn’t sound that appetizing for a pancake, but I set about finding the recipe again. Naturally, I’ve got to modify the heck out of it. I changed up the proportions and ingredients a bit to suit my own taste buds and dietary needs.
As almost always, my daughter was my little sous chef. Side note, if you have kids, involve them in the kitchen at an early age. I know, it can slow you down or make you nervous, but the sooner kids learn cooking skills, the better. All three of mine help out in the kitchen on a regular basis. We take turns with who get to help Mommy in the kitchen. Besides learning valuable skills for later in life, cooking can help children learn about chemistry, different cultures, and better hand-eye coordination. The best thing is, when your child cooks with you, they’re less likely to be a picky eater because it gives them a sense of accomplishment to eat food that they helped prepare.
- 2 C old-fashioned oats
- 2 C low-fat cottage cheese
- 1/4 C agave syrup (or honey)
- 2 tsp vanilla
- 6 eggs
- 1/2 tsp salt
- 1 C dried blueberries
Combine all of your ingredients in the blender (except blueberries), starting with the wet ingredients at the bottom and dry on top. Blend until your batter is smooth and pour into a large bowl. Stir in the blueberries.
Once your griddle is hot and greased with cooking spray, measure out 1/4 c of batter for each pancake. You can do more of course, if you want your pancakes larger. This batter will cook a little differently from your average run-of-the-mill pancake mix. Normally, when bubbles form on top, your pancake is ready to flip. Since the recipe’s batter is so dense, you’re not really going to get those bubbles. Look for golden brown edges before you flip your pancakes. Serve them up with some warm maple syrup and a side of bacon! Enjoy!