February 11, 2015 | Posted in:Breakfast, Gluten Free, Kid Friendly, Paleo, Toddler Friendly, Vegetarian

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Disclaimer:  This post about Protein Packed Oatmeal Pancakes contains affiliate links to Amazon.com, which means that if you click on the link then I will receive a percentage of the proceeds from your purchase.  

Protein Packed Oatmeal Pancakes from TotalLifestyleManagement.com- Whole food, not protein powder!!

Protein Packed Oatmeal Pancakes from TotalLifestyleManagement.com- Whole food, not protein powder!!

Pancakes are fun, but their nutrition profile is typically a downer:  Mostly all carbs, hardly any protein, way too many calories.  And that’s without syrup, honey or agave adding extra carbs/sugar.  That’s why I came up with a recipe for Protein Packed Oatmeal Pancakes.

Making Them Better

Since eating a high protein diet is a HUGE part of maintaining a healthy body and a lean physique, I’m always looking for ways to take traditional dishes more protein-plentiful.  I love oatmeal for a number of reasons, so I decided to make oatmeal pancakes that had a better ratio of protein to carbs.  Try them out and let me know what you think!

Warning

Warning, they do not taste exactly like pancakes.  They are light and fluffy, but they are not bready like a traditional pancake.  You can taste the egg in them if you do not add garnish.  If you’re looking for a traditional oatmeal pancake, check out my alternate recipe here.

But it works!!

My toddler loved these – especially because I used a cookie cutter to make them into heart shapes for Valentine’s day.

These are both gluten-free and paleo.

Protein Packed Oatmeal Pancakes

100% Oatmeal Pancakes, With Extra Protein (No protein powder)
 
Prep time
Cook time
Total time
 
Oatmeal pancakes that are 100% oatmeal! High in protein, too, thanks to the addition of eggs - not unnatural protein powder.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1 Cup Oatmeal OR ¾ cup oat flour
  • ¼ Teaspoon Salt
  • 2 teaspoons of baking powder
  • 4 Eggs
  • 1 tablespoon coconut oil
  • ¼ to ½ cups water (or liquid of your choice)
Instructions
  1. To make batter:
  2. Blend all ingredients together in a food processor, according to your manufacturer's instructions. Blend at the highest speed possible, so the batter is smooth and airy.
  3. OR
  4. Mix dry ingredients in a large mixing bowl. Whisk the eggs in a separate bowl, then add in coconut oil and the water (make it warm water). You may need to melt the coconut oil if it's not already liquid.
  5. Add the dry ingredients to the wet ingredients. Mix well.
  6. To cook pancakes:
  7. Coat a skillet (I prefer cast iron) with the cooking oil of your choice. Heat the skillet on medium heat. Let it heat up before you add the batter.
  8. Pour the batter in and heat until bubbles form, then flip the pancake.
  9. Serve with the condiments of your choice. We use fruit and plain whole milk yogurt.
Nutrition Information
Serving size: ½ Batch Calories: 277 Fat: 17 g Carbohydrates: 12.5 g Sodium: 295 mg Protein: 13.5 g

 

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