I’ve always heard of families that made a tradition of pancakes on weekend mornings. It sounds so lovely and romantic…but let’s face it, pancakes aren’t really known for being that healthy.
And there’s also the thing about how I have a tendency to burn all but the first couple pancakes. Plus, my kids tend to wake up ravenous, and have no desire to wait even 10 or more minutes for pancakes.
But every once in a while, I get a hankering for yummy, fluffy pancakes. So I went on an internet search for the best high protein, low sugar, whole food pancake recipe I could find to fit this year’s goal of getting a good breakfast every morning…and after searching and searching I finally hit the jackpot!
Thanks to this recipe at Ambitious Kitchen, I finally hit the holy grail of healthy pancake recipes. At nearly 300 calories, almost 20 grams of protein and 6+ grams of fiber, it fits the bill for my nutrition needs.
That and they cooked up beautifully in my cast iron skillet.
See…such a pretty pancake! Don’t be fooled by this picture, either. That’s a 13 inch skillet, and one of the smaller pancakes. One serving of these pancakes provides three giant pancakes (easily 6-7 inches a piece)!
Even better, is that I made 6 extra batches of these in one morning and portioned them out into freezer bags for future breakfasts. That’s what I call a tasty grab-and-go breakfast.
Even the kids like them…
(a few cookie cutters and some sprinkles may have added to the enjoyment…but I’ve also been known to defrost one of these pancakes in a pinch if the baby decided she didn’t like what I made for dinner)
Naturally, I made my own modifications, because I see no need to spend extra money things like a giant box of almond milk just for some pancakes. I have made them both with the almond milk and with my modifications…both are fantastic. Don’t forget to check out my Recipes page for more healthy (and not-so-healthy) dishes.
adapted from Ambitious Kitchen
1/2 C. old fashioned oats
1/2 medium banana
1 tsp baking powder
1/2 tsp ground cinnamon
1/3 C. pasteurized egg whites
1/4 C. Fat Free Cottage Cheese
1 T 1% Lowfat Milk
1/2 T water
1/2 t vanilla extract
1. Blend all ingredients until completely smooth (I use a smoothie cup, which is just big enough for one batch.)
2. Lightly coat a large nonstick pan or cast iron skillet with butter and heat over low heat. Pour batter into skillet to form pancakes.
3. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
4. Repeat with remaining batter.
Nutrition Information (according to LiveStrong.com)