First Trimester Protein Pancakes
Food aversions affecting your breakfast choices? Enjoy these high protein pancakes for a blood sugar balancing start to your morning. Gluten-free with a dairy-free option
Equipment
- High-speed Blender see note
- mixing bowl
- whisk
Ingredients
- 4 eggs
- 1 cup cottage cheese
- 1/3 cup almond milk or milk of choice
- 1 1/2 cups gluten-free rolled oats
- 1 banana
- 1 scoop vanilla protein powder
- 2 tablespoons ground flax or chia seeds
- 1 teaspoon cinnamon
- coconut oil for cooking
Instructions
- Add all of the ingredients except for the cooking oil to a high-speed blender. Blend on high until smooth and creamy and a pancake batter is formed.
- Heat coconut oil in a large skillet over medium heat. Pour batter of desired size into the skillet to form pancakes (about 1/3 cup). Cook 5 to 6 minutes until the edges start to turn golden brown and air bubbles form. Flip, and cook 3 to 4 more minutes or until done. Transfer cooked pancakes to a plate or cutting board, and continue to do this until batter is used up.
- Add toppings of choice. Serve warm.
Notes
If you don't have a high-speed blender, you can use 1 1/3 cup oat flour instead of the rolled oats, and whisk everything by hand in a large mixing bowl. The consistency just might not be as smooth.
Keep cooked pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before eating.