Blueberry Egg ‘n Oat Pancakes: a healthy, high-protein breakfast!

These “protein pancakes” are awesome…and the recipe won’t blow your diet!  In fact, they’re a great staple recipe to have on your diet (eating plan as I like to call it).

One really convenient thing about these protein pancakes is that they reheat well.  Actually, they’ll keep at room temperature for quite a while if you leave out the cottage cheese and yogurt.  Some of my clients cook enough for two weeks, then thaw a couple of days worth at a time.   That’s a great idea that has worked well for me, especially when traveling.

If you want to really treat yourself, you can dip them in some Lite syrup, but, of course, you must factor the syrup into your calorie needs.  Personally, I spray the cooked pancakes with fat-free spray butter and sprinkle a packet of Splenda on each protein pancake – it’s DELICIOUS!

Ingredients

• 40g instant Oats
• 1/2 cup Egg Whites
• 1 scoop Labrada ProV60 Vanilla Protein (or another whey/caseine blend)
• 3 tbsp fat-free cottage cheese*

• 1 tbsp fat-free plain yogurt*

• 2 packets Splenda

• Dash of lite salt or salt substitute

• 70g blueberries

* You can leave out these dairy ingredients; they just make the pancakes a bit softer.

Directions

• If you want extra smooth pancakes, blend oats in coffee grinder or blender until smooth like flour.
• If using frozen blueberries, thaw them in warm water.
• Add all ingredients into large bowl and stir until thoroughly mixed.
• Simply cook like regular pancakes, using nonstick skillet and Pam or generic equivalent.

Hope you enjoy!

~ Dr Clay

Note: this recipe was modified on Dec 8, 2009 due to an error.  So if you tried it before and it was too thin…sorry…it’s fixed now.