Oatmeal Protein Power Pancakes
By Susan Arruda
YIELD: 6 servings
3 eggs (substitute 2 egg whites for one whole egg if cholesterol is a concern)
½ cup Greek yogurt
1 scoop vanilla protein powder OR 1/3 cup skim milk powder
½ cup rolled oats
¼ cup wheat germ or ground chia seeds
¼ cup flax seed
1 tsp. baking powder
½-1 tsp. cinnamon
1 tbsp. high quality vegetable oil (High-oleic oils are much less
susceptible to heat damage) such as grapeseed, for greasing cooking pan.
Variation – different toppings for variety
Blend all ingredients together in a bowl. If batter becomes too thick, add a small amount of milk or water to the batter.
Pour a disc sized amount of batter onto a pre-heated, slightly oiled pan. (a cooked serving size can be considered to be the size of a CD) Cook until you see bubbles start to surface and form along the edges. Flip pancake over using a spatula and cook other side for approximately 60 seconds. Remove from pan onto a serving dish.
Top with fresh fruit, maple syrup, peanut or almond butter.
*If using these pancakes for an on-the-go snack, or pre-workout meal and without toppings, add 1 tbsp. of agave nectar or maple syrup to cooking mixture. I’m always looking for a healthy pre-workout snack option and this recipe works well as it provides a great protein and a carb energy source.
Optional: add ½ cup of dried, fresh, or frozen blueberries to batter mixture.