Pancakes are so not my thing. Don’t get me wrong; I DO like them. But they’re not a craving for me. Same goes for waffles and French toast; they taste SO delicious, but they’re just not something I want all the time. I’m more of a savory breakfast gal – give me an omelet with spicy salsa or some migas or chilaquiles (are you sensing a Tex-Mex theme here?) any day! Nate is the pancake lover in our family, and I think he more than makes up for my lack of craving them – it’s called balance I suppose!
Another thing I’m so not into is protein powder. I’ve tried a ton of different brands and flavors, and I’ve come to the conclusion that it’s really not the powder, it’s me. I don’t love the idea of having protein powder rather than food of some kind. Kind of like I’d rather eat a piece of fruit rather than drink juice, you know? Another difference between Nate and myself – he looooooooves juice. I’d rather just have water 😉
These cakes are full of protein and fiber, and it’s all food – not protein powder. The great thing is that you can add tons of mix-ins if you want, or just eat ’em as-is. My favorite thing to do, despite the pictures above, is to spread them with a little peanut butter and lay really thin slices of apple on top. SO GOOD. Another great thing is that they freeze well – just let them cool completely, then stack them up with pieces of parchment or wax paper in between. Put them in the freezer in an air-tight container or bag and then just pop them in the toaster when you’re ready to go! So simple and so delicious and so healthy!
3-INGREDIENT HEALTHY PROTEIN PANCAKES
- 2 cups cottage cheese – (I like low-fat, but you can use whichever kind you like)
- 2 cups old-fashioned rolled oats
- 2 whole eggs
Combine everything in a blender, with the cottage cheese and eggs on the bottom (makes for easier blending) and blend until totally smooth. That’s another great thing about this recipe – you can just pour from the blender and clean-up is super easy. Let the mixture sit while you heat a nonstick skillet over medium-low heat. I like to cook mine in a little bit of coconut oil, but if your skillet is good without any fat then you certainly dont’ have to use any. Pour the batter in about 1/4-cup increments and let it cook for about 2-4 minutes per side until they’re golden brown. Serve hot or use the freezing method!