why make this recipe
These High-Protein Pancake Bowls are a fantastic way to start your day with a nutritious and tasty meal. Packed with protein from the cottage cheese and egg whites, they help keep you full and satisfied. Plus, they are simple to make, can be customized with your favorite toppings, and are perfect for a healthy breakfast or snack option. With just a few ingredients, you can whip up a delicious meal that supports your fitness goals.
how to make High-Protein Pancake Bowls
Ingredients:
- 1 cup rolled oats
- 1 cup cottage cheese
- 4 egg whites
- 1 banana
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- Toppings (e.g., fresh fruit, nuts, maple syrup)
Directions:
- In a blender, combine rolled oats, cottage cheese, egg whites, banana, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth.
- Preheat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side or until golden brown.
- Remove from heat and stack pancakes in a bowl.
- Top with your favorite toppings like fresh fruit or nuts.
- Serve immediately or store in meal prep containers for a quick breakfast option.
how to serve High-Protein Pancake Bowls
Serve your High-Protein Pancake Bowls warm, topped with fresh fruit, a drizzle of maple syrup, or a sprinkle of nuts for added crunch. You can customize them with whatever toppings you like, such as yogurt, nut butter, or seeds. Enjoy them right away or add them to a meal prep container for a nutritious grab-and-go option.
how to store High-Protein Pancake Bowls
If you have leftovers, you can store your pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or until heated through. For longer storage, these pancakes can be frozen for up to a month. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make High-Protein Pancake Bowls
- For a fluffier texture, let the batter sit for a few minutes before cooking.
- Experiment with different fruits in the batter, like apples or berries, for added flavor.
- If you prefer thicker pancakes, add a bit more rolled oats or reduce the liquid ingredients.
variation
You can turn these pancake bowls into chocolate pancakes by adding a tablespoon of cocoa powder to the batter. For a tropical twist, try adding shredded coconut or a splash of pineapple juice.
FAQs
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the pancakes will be richer and have more fat.
Can I make these pancakes without a blender?
Yes, you can mash the banana in a bowl and mix all the ingredients by hand, but the texture might not be as smooth.
What can I use instead of cottage cheese?
Greek yogurt or any protein-rich yogurt can be used as a substitute for cottage cheese.
High-Protein Pancake Bowls
Ingredients
Pancake Batter
- 1 cup rolled oats
- 1 cup cottage cheese Can substitute with Greek yogurt.
- 4 pieces egg whites Can use whole eggs for a richer pancake.
- 1 piece banana Ripe for better sweetness.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch salt
Toppings
- fresh fruit, nuts, maple syrup Customize with your favorite toppings.
Instructions
Preparation
- In a blender, combine rolled oats, cottage cheese, egg whites, banana, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth.
- Preheat a non-stick skillet over medium heat.
Cooking
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side or until golden brown.
- Remove from heat and stack pancakes in a bowl.
Serving
- Top with your favorite toppings like fresh fruit or nuts.
- Serve immediately or store in meal prep containers for a quick breakfast option.