Super Protein Pancakes

 

I've been trying to increase my protein intake along with expanding my breakfast choices. I found these Super Protein Pancakes on the King Arthur Baking Company website and slightly adapted them to my taste.

The batter is easy to make because you do it all in a blender or food processor.  The first step is to combine all of the dry ingredients and process them for about 90 seconds or until well combined. I also added some cinnamon, about 1/2 a teaspoon. 

For the wet ingredients I used Fairlife 2% milk, 1% small curd cottage cheese, melted butter, four eggs and some bourbon vanilla bean paste. 

Coat your skillet with non-stick cooking spray, vegetable oil or butter.  Heat it to medium. I used a large cookie scoop to make the pancakes all the same size.  When the underside was golden, I gently gave them a flip. 

Cook the second side until golden brown.  They are fluffiest when they first come off the griddle, they do deflate a bit as they sit. 

I got 17 pancakes with the 1/4 cup cookie scoop, but I filled it just to the top, not overflowed. I'm pleasantly surprised how well they held up after fussing with setting up the plate and my tripod and everything.

I served them with a pat of butter and pure New England maple syrup. They'd be great with a dollop of Greek yogurt and some berries too. 

I froze the remaining pancakes on a sheet until they were solid and then vacuum sealed them in packages of three.  They reheated great in the toaster without having to defrost them first. 

Super Protein Pancakes

Author: Jolene's Recipe Journal

Ingredients

• 2 1/4 cups quick cooking oats
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups 1% small curd cottage cheese
• 1 cup Fairlife 2% milk
• 4 large eggs
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Nonstick cooking spray

Instructions

1. In the bowl of a food processor or blender, process the oats, sugar, baking powder, cinnamon and salt until the oats are finely ground, up to a full minute based on your machine.
2. Add the remaining ingredients and process until everything is well combined, about 30 seconds.
3. Let the batter rest, uncovered, for 15 minutes at room temperature; it will thicken slightly.
4. Meanwhile, heat a large skillet over medium heat, or set an electric griddle to 325°F. Coat the surface with nonstick cooking spray.
5. Scoop the batter a generous 1/4 cup at a time onto the hot surface. Cook until golden brown on the bottom, about 3 minutes; the tops may develop a few bubbles.
6. Flip and cook the pancakes until the second side is golden brown, about another 3 minutes. Serve immediately.

Notes

Adapted from: https://www.kingarthurbaking.com/recipes/super-protein-pancakes-recipe

Recommended Products

OXO large cookie scoop

Oxo Good Grips Pancake Turner

All Clad Non Stick Square Griddle

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