I love that this recipe only requires a blender to prepare the batter! I am all about saving time when making meals. These pancakes are great to make ahead and freeze for a healthy breakfast on the run during the week. I often make a batch on weekends and pre-bag them into servings for for my husband to grab when he needs something quick. Just pop them in the microwave to thaw and you’re done! The flavor is wonderful, and they hold their own without syrup. If you have a less hectic morning, feel free to top them with some fresh fruit or sugar free syrup. They offer a well balanced meal–complete with protein, healthy carbs, and even a sneaky dose of veggies. You can’t taste the spinach at all! =) High in fiber and protein, so you’ll stay full for hours.
Green Pancakes Makes 16 Pancakes (4 inches in diameter)
- 1 Cup (246g) Egg Whites
- 1 Cup (112g) Cottage Cheese (Publix brand has 15g of protein per 1/2 cup!)
- 1 tsp Vanilla Bean Paste (or extract)
- 1.5 TBSP Sugar Free Starbucks Cinnamon Dolce Syrup
- 1/2 tsp Vanilla Butter and Nut Extract
- 1 Cup (40g) Raw Spinach
- 2 scoops (62 g) Vanilla Protein Powder
- 1 Cup (80g) Oats
- 1 Cup (50g) Kashi Go Lean Vanilla Graham Clusters
- 1.5 tsp Cinnamon
- 1.5 tsp Baking Powder
- Sweetener (of choice, to taste–I used 1.5 cup granular Splenda; this equals 18 packets)
Directions: 1/ In a blender, grind oats and cereal until you get a flour. 2/ Add protein powder, cinnamon, and baking powder and blend until mixed. 3/ Add all wet ingredients and blend until smooth. 4/ Cook over medium heat until they begin to bubble(about 3 minutes); flip and cook until done. Nutrition is per pancake of 16 (about 4 inches in diameter). We usually eat 3-4 for breakfast.
Check out the link-up love at The Healthy Maven!
With Laura for #StrangButGood
Also with Kierston for #RecipeFriday