Brunch, But Make it Nutritious
Fluffy protein pancakes, dripping with maple syrup. What could be a better welcome to the weekend? Gluten-free and dairy-free (if you don’t use butter to cook them off), these protein pancakes are full of whole foods ingredients you can feel good about. Made with whole grain oats that are finely ground in a high-powered blender, protein pancakes are a stack of happiness on Saturday morning. And when I didn’t tell my kids these pancakes were different than our typical weekend treat, they had no idea.
I only use real maple syrup on my pancakes and waffles, and please tell me you do the same! That other fake sugar syrup has a terrible ultra-sweet flavor. Just say no.
Create endless variations of protein pancakes: Use any type of vanilla or plain yogurt (I use Fage 2% plain Greek yogurt), any type of milk or alternative milk (I use 2% lactose-free organic milk), protein or collagen powder of choice (I use both Vital Proteins or Switch2Pure collagen protein).
I like my pancakes fluffy, but if you prefer a slightly crepe-like consistency, add another 1/4 cup of milk to the batter. I tried saving leftover batter to cook off the following morning, but for some reason it didn’t work well (all the liquid separated and settled on top).
However you mix these protein pancakes, they are a delicious and nutritious indulgence. Every once in a while I crave a sweet breakfast, and from now on this will be it!
Looking for more breakfast recipes?
- In a high-powered blender or Vitamix, add the oats and mix on high. Let them go until the oats are uniformly well ground, about 1-2 minutes
- Add the remaining pancake ingredients and mix at a low speed until almost combined. Stop the blender and wipe down the inside with a spoon or rubber spatula, replace the lid, and then mix again for a few seconds.
- Preheat a cast-iron skillet or griddle on medium heat. Add about a tablespoon of butter and melt. Scoop out the batter with a ¼ cup measure and place pancakes about an inch or more apart in the melted butter. Cook until golden brown, about 1-2 minutes, and flip. I usually turn the heat down to low when I flip, so the second side can cook through to the middle without burning.
- Increase the heat to medium and add another small slice of butter (if necessary) to coat the pan before adding the next batch of pancake batter.