Protein Blueberry Oat Pancakes

Name: Protein Blueberry Oat Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: ⅓ cup Oats (1/3 cup whole oats); ¼ tsp Cinnamon (1/4 tsp cinnamon); ½ tsp Baking Powder (1/2 tsp baking powder); ¼ tsp Bicarbonate of Soda (1/4 tsp baking soda); 28 g Baking Mix (28 g unflavored Quest Nutrition baking mix/protein powder *see notes for swaps); ⅓ cup Cottage Cheese (1/3 cup 2% cottage cheese *can also use full-fat cottage cheese); ¼ cup Buttermilk (1/4 cup whole cultured buttermilk); 1 tsp Extra Virgin Olive Oil (1 tsp extra virgin olive oil); 2 pieces Egg (2 eggs); ¼ tsp Vanilla (1/4 tsp vanilla); 1 piece Stevia (1 packet of stevia *optional for added sweetness) — optional; ½ cup Wild Blueberries (1/2 cup Wyman’s of Maine wild blueberries thawed and drained well (these little blueberries are easier to cook in pancakes)); 0 pieces Virgin Coconut Oil (Virgin coconut oil for cooking)

Protein Blueberry Oat Pancakes - Breakfast (American)

10 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal

Ingredients

For 2 servings

Oats⅓ cup · 1/3 cup whole oats
Cinnamon¼ tsp · 1/4 tsp cinnamon
Baking Powder½ tsp · 1/2 tsp baking powder
Bicarbonate of Soda¼ tsp · 1/4 tsp baking soda
Baking Mix28 g · 28 g unflavored Quest Nutrition baking mix/protein powder *see notes for swaps
Cottage Cheese⅓ cup · 1/3 cup 2% cottage cheese *can also use full-fat cottage cheese
Buttermilk¼ cup · 1/4 cup whole cultured buttermilk
Extra Virgin Olive Oil1 tsp · 1 tsp extra virgin olive oil
Egg2 pieces · 2 eggs
Vanilla¼ tsp · 1/4 tsp vanilla
Stevia1 piece · 1 packet of stevia *optional for added sweetness · optional
Wild Blueberries½ cup · 1/2 cup Wyman’s of Maine wild blueberries thawed and drained well (these little blueberries are easier to cook in pancakes)
Virgin Coconut Oil0 pieces · Virgin coconut oil for cooking

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Steps

1Blend oats, cinnamon, baking powder, baking soda and protein powder in a blender or food processor until oats are ground into a flour texture.
2Pour oat mixture into a medium size bowl and set aside.
3Add cottage cheese, buttermilk, olive oil, eggs, vanilla, and stevia (if using) into the blender and blend until smooth.
4Combine the egg mixture and the dry oat mixture and whisk until just blended. Do not over mix.
5Let the batter sit for a few minutes to thicken.
6Gently fold in blueberries.
7Preheat a non-stick skillet over medium heat.
8Add a little virgin coconut oil to the warm skillet and pour about 1/4 cup pancake mixture onto skillet.
9Cook until pancake begins to bubble, flip and cook the other side until middle is set.
10Make sure not to get the griddle/skillet too hot so that the exterior browns before the middle can finish setting. Adjust the heat, as needed.