SUNDAY MORNING, SARRIS BUNGALOW, AUSTIN, TEXAS — I had always planned to make protein pancakes and have a stockpile of recipes saved on Pinterest.
But an overloaded pantry has necessitated that something be done with the big vat of protein powder bought six months ago — and that day was today.
I followed a recipe from ThatsWhatWeDiD.com, with my own twists and turns.
She says use:
1/2 cup old-fashioned oatmeal (I ended up using 1 1/2 rolled oats).
I didn’t use cottage cheese, but used 2 scoops vanilla protein powder.
She says use 4 to 6 egg whites, I used 3 whole cage free eggs.
(I did add 1/2 cup soy milk.)
Then a pinch of cinnamon and 1/4 teaspoon vanilla extract — and we were off to the races, as they say.
Plus, I had this bag of blueberries in the freezer. So those went into a sauce pan with a little lemon juice. And voila, instant topper for the oatmeal/protein pancakes.
This recipe is so darn easy because you put everything in a blender together. (Heck, you could even hand mix it if you needed.)
I used 1/4 cup measurement to scoop out the batter for the cakes. And I coated the pan with spray can organic coconut oil.
I could tell when it was time to flip because when I gently nudged the sides of the individual cakes they would slide a bit.
The consistency reminds me of an oatmeal cookie, which I love. But next time I’m gonna use only one scoop of protein powder, cause I could kinda taste the granules and I’m not a huge fan of that texture…I like my pancakes smooth.