I found the best recipe while browsing through Oxygen magazine and thought I'd share it on here. I'm a vegetarian runner and struggle sometimes to meet my protein needs. These tasty little pancakes are 42 grams of protein per serving and about 380 calories and 6 grams of fat.
They are very tweakable! I've added blueberries before flipping the pancake. Cottage cheese was running low one time and I added less than called for and they still came out great. I've added three egg whites instead of two and still yummy. I think you can take this base recipe and customize to what works for you. And they are DEEE-lish! I don't use syrup, just make them the night before and take them to work with me the next morning. Love portable breakfasts like this! I heat them up and eat them plain while drinking coffee. Or, I slice a banana lengthwise and wrap a pancake around the banana and eat it, pig in a blanket style.
1/2 cup old fashioned rolled oats
2 egg whites
1 tbsp ground flaxseeds
1/3 cup low-fat cottage cheese
1 scoop vanilla protein powder
Blend all ingredients until you have a smooth and fluffy batter. I use a Magic Bullet (love, love, love my Magic Bullet) but a blender would work just fine.
I start heating my skillet over medium heat before blending the ingredients, that way it's nice and hot by the time my batter is ready. I lightly spray my skillet with olive oil. Pour batter on skillet and flip once. This recipe is one serving and makes 3-4 pancakes depending on how large you like 'em.
Oats just make everything better!
Ready to blend.