I thought that sharing my healthy pancake recipe with you would be a great idea because a lot of people may have trouble replacing their usual cold, sugary breakfast cereals. I know that I used to be a big cereal fan and I used to think that I couldn’t live without them until I found this recipe in the Turbulence Training Forums. It was originally posted by a TT member, Tabitha, who won 3rd place in the last transformation contest. I have made some modifications since I first got this recipe and I’m sure that anyone, even non-pancake lovers, will love these yummy protein pancakes. They definitely give me the extra motivation to wake up at 5 a.m. in the morning whenever I have to get ready for work.
The foundation of these pancakes lies in a melange of wholesome oatmeal base, egg whites, and cottage cheese. I didn’t think that I’d like the cottage cheese but I decided to give it a try anyway. Since then, Tabitha suggested adding Bananas and/or blueberries for a hint of sweetness, flavor, and texture. These pancakes tastes just as sinful as regular diner-style pancakes but it is oh so good for you.
These pancakes smell as good as they are delicious because the recipe calls for nutmeg, cinnamon, and vanilla which reminds me of freshly baked cinnamon rolls. Ever since, I kicked my cereal habit, these pancakes have been my saving grace without having to make any compromise at all. They can also satisfy my sweet cravings because I use very ripe bananas which also saves me money because I used to just throw the bananas away before I found this recipe. If you have room for more calories in your diet as during a high calorie day or during a muscle gaining phase, add some Turkey Bacon and Turkey sausages to get that homemade “diner” style breakfast.
This recipe makes 5 healthy protein pancakes and this is the calorie and macronutrient breakdown per 1 pancake:
- Fat 1.4 g
- Carbs 21 g
- Protein 13.7 g
- Calories 146
Note: Depending on my mood, I top these with a bit of Sugar Free Maple Syrup or a thin layer of Almond or Peanut Butter
1 cup Oatmeal (I use Quaker Oats, not instant)
1 cup Cottage Cheese
1 cup Egg Whites
1 large Banana and/or 1/4 cup Blueberries
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
3 packets Truvia (Stevia, optional)
Put all the ingredients in the blender and puree until smooth and creamy. This makes up the pancake batter.
Heat a small pan over medium heat and lightly spray it with Olive Oil (I use Misto Spray).
Pour enough batter into the pan so that it covers most of the pan’s suface.
Turn the pancake once bubbles appear – about 5 minutes. When one side is cooked, the other side should only cook for another 3 minutes.
You can eat them straight from the pan or put them in the refrigerator overnight so that you can heat them up in the toaster for a quick, convenient breakfast the next morning. They can store in the fridge for up to 4 days.