A six year old recipe, it needed to be checked up on. On President’s day Monday Leo asked me to make a “fun” breakfast. I acquiesced knowing that this recipe needed redoing and he loves pancakes like a fat kid loves…pancakes (I’m not calling him fat but he can put way 8 to 10 pancakes at one sitting).
Turns out my Ninja blender cup handles oats so well and this entire recipe fit perfectly in the “smoothie cup”. No bowls, whisks or spatulas needed? My kind of recipe. So, the results. Leo liked them so well I had to cut him off. Rosie, who usually doesn’t like pancakes, ate her whole plate in no time. Tessa came down last and wasn’t there for the discussion or process; she had no idea these pancakes were way healthy. She was finishing up and said to me, “these pancakes are different from your regular ones“. Then she said the two little words that confirmed what I was already thinking, “they’re better“. Well I’ll be darned. As my kids are getting older and are turning into three foodies who enjoy food nearly as much as I do, the healthy changes I make need to be implemented in their diets as well. These might be my new go-to.
Blender Protein Pancakes
1 c. oats
2 large eggs
1/2 c. egg whites
2/3 c. cottage cheese
2 tbsp. ground flax seed
4 tsp. baking powder
1 tsp. vanilla
2 tbsp. maple syrup
1. In a blender or food processor, grind oats to a powder.
2. Add remaining ingredients and pulse to combine.
3. Heat a griddle or skillet over medium low heat.
4. Add batter in rounds and cook till golden brown. Flip and cook on second side. Transfer to cooling rack or serve.
To freeze, place in freezer on cooling rack and freeze for about thirty minutes. Combine pancakes in gallon freezer bag. When ready to eat, toast as long as needed in a toaster.