Healthy Protein Pancake Recipe Replaces Sugary Cereal

This healthy pancake recipe results in pancakes so delicious you'll end up wanting to make them all the time. With a healthy breakfast recipe like this, you won't ever have to choose between a filling breakfast and your diet. I know I did.

I believe that sharing my healthy pancake recipe with everyone would be wonderful since there are many people who have difficulty with substituting the typically cold, sugar-filled breakfast cereals. It's true that I was once a major cereal enthusiast and thought there was no way to live without it, but then I discovered this recipe in the TT (Turbulence Training) Forum online. Initially, it had been posted by a fellow TT member named Tabitha, and she won 3rd place in the most recent transformation contest. However, I did modify it to my own tastes to the point where I think that even people who never liked pancakes will be able to enjoy this protein rich breakfast. The mere thought of digging into them helps me roll out of bed every morning when it's time for work.

The ingredients for these protein pancakes are found in a medley of egg whites, nutritious oatmeal and cottage cheese. I never even thought I would like cottage cheese, but I thought I should give it a shot in any case. In the meantime, Tabitha recommended including either blueberries or bananas (or both) to implement a certain taste, consistency and sweetness. These pancakes have a less firm texture than the pancakes you might have grown up with, but in my modified recipe I figured out how to help mediate this. The best thing is that the pancakes can be prepared the night before, even thrown together while you're making dinner. Then and there, I would stick the pancakes into the refrigerator and take them out the next morning to toast them before work. By reheating them in your toaster the pancakes will still retain some of their moisture while simultaneously making them firmer than they would have been fresh. If you aren't able to become accustomed to a smoother consistency, then give swapping oatmeal with whole wheat pancake mix a shot. This is an idea I found in my Precision Nutrition cookbook that incorporated some flax seeds, but I have not tried this.

[Fool your friends with these healthy pancakes. They will never know the difference:)]

The pancakes give off a delicious aroma, with taste to match, as the recipe necessitates cinnamon, nutmeg and vanilla - all of which remind people of homemade cinnamon rolls. This healthy breakfast recipe helped me push sugary cereals to the side forever, and you might find that you're able to do the same. If you have a little bit of a sweet tooth, try modifying the recipe with the overly ripened, mushy bananas that you might have otherwise just thrown out. If your diet allows for more calories, or if you're doing a bulking up phase in your muscle building schedule, you can achieve a pretty satisfying diner-at-home type breakfast by frying up some turkey bacon or turkey sausage on the side.

If you're interested in the macronutrient breakdown for each pancake, here it is:

• Fat 1.4 g
• Carbs 21 g
• Protein 13.7 g
• Calories 146

This this healthy breakfast recipe, you'll be able to make yourself five healthy protein pancakes.

P.S. you might consider drizzling a little sugar free maple syrup or another topping if you're feeling particularly decadent.


[Fill up the kitchen with a nice pancake smell.]

List of Ingredients:

1 cup Oatmeal (I use Quaker Oats, not instant)
1 cup Cottage Cheese
1 cup Egg Whites
1 large Banana and/or 1/4 cup Blueberries
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
3 packets Truvia (Stevia, optional)


Directions for cooking this healthy pancake recipe:

Place your oats into a blender, and grind them to a chalky grain. Remove the amalgamation from the blender, and then place it into a medium-sized bowl.

Add the remaining ingredients into your blender, then puree them until they have developed a smooth, creamy quality. These two constituents will make up your batter.

Take the batter and pour it out of your blender into the oatmeal, then blend everything together.

While you're doing this, you can have a small, lightly greased pan heating on medium.

Once everything is mixed and the pan is heated, fill the pan with batter without going too thick.

Flip your pancakes after the surface begins to bubble (approximately five minutes). At this point, it should take about three more minutes for the pancake to be cooked all the way through.

If you wand to, the pancakes are ready to eat straight from the pan, but don't forget my tip about refrigerating them overnight and toasting them in the morning. If you choose to refrigerate, the pancakes should keep for about four days.