I’ve been trying out a few new recipes lately to create healthier cakes and breakfast treats, and my version of oat based American-style protein pancakes is the one that’s been most popular. People have been asking me for the recipe, so here it is.
The idea was to create something high in protein and low in sugar that still had a great flavour and texture. This can be made fully gluten free if you buy oats with a gluten free certificatation too, and you could use almond milk instead of cow’s milk and a different protein powder if you’d like to avoid dairy.
You can add any toppings you like. Our favourite is Greek yogurt, strawberries, banana and a little maple syrup. The recipe also freezes well, although I’d suggest reheating them in a warm oven rather than microwaving them.
Ingredients (makes 28 or so medium pancakes)
- 200g porridge oats
- 70g protein powder (I used unflavoured Pure Whey Isolate 90)
- 2 teaspoons of baking powder
- 1 mini scoop pure stevia powder (about 1/4 teaspoon) or a few liquid stevia drops
- 1 teaspoon ground cinnamon
- small pinch of sea salt
- 1 teaspoon vanilla extract
- 380ml milk
- 2 medium eggs
- Baking spray or a little vegetable oil for cooking
- Blitz up the oats in a blender, food processor or clean spice mill until they make a fine powder.
- Add the protein powder, baking powder, stevia powder, salt and cinnamon and briefly mix again.
- Add the milk, eggs and vanilla and blend for a final time. If the mixture feels too thick, add a little more milk.
- Warm up a large frying pan over a low heat, then add a little baking spray or oil, and ladle in enough batter to make 3 separate pancakes that don’t quite touch each other.
- Flip each pancake over gently as soon as the tops start to slightly bubble, and cook for up to 1 minute on the other side, keeping a close watch to prevent them burning. They will go a medium oaty shade of brown when they’re done.
- Put the pancakes onto a baking tray into the oven on a low setting to keep them warm while you cook up the rest of the pancakes.
- Serve with any of your favourite toppings.
There you go, an updated spin on an old favourite with less fat, no added sugar and a generous amount of protein.
To reduce the fat content further, use three medium egg whites instead of two eggs. You can also use different types of protein powder from the one I used, but you might need to add a little more or less milk to get the right consistency as these products often vary in their composition. And finally, if you don’t have a blender or a food processor you can still make this recipe, but you’ll need to substitute 200g of oat flour instead of the porridge oats.
We’ve been enjoying eating these most weekends for the last three weeks and I definitely think it’s a winner! Will you be trying this recipe out?
NB: Post NOT created in association with any retailer. These were things I already had in the cupboard.