Green Pancakes {High Protein}

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)

Ingredients:

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.

Green Pancakes Nutrition

st-patricks-day-green-food-link-up

Check out the link-up love at The Healthy Maven!

 

1

With Laura for #StrangButGood

 

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Also with Kierston for #RecipeFriday

 

Sweet-and-Savory-Saturdays

And Arman and Amanda for Sweet and Savory Saturdays!

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7 Comments Add yours

  1. Those are some seriously protein packed pancakes! You know I love my pancakes so these are a must-try!!! I think I may forever be adding spinach to my pancakes from now on! Happy St. Patrick’s Day lovely! Thanks so much for linking up 🙂

    1. Between the fiber and protein, they will keep you full!

  2. thefitty says:

    Anything I can use to replace the oats?

    1. Since you grind them into flour, equal parts of another flour should work fine… brown rice, spelt, wheat, or buckwheat, etc. You could also sub protein powder or peanut flour/pb 2. Texture may change, but it should be ok! Coconut flour would not work as well without altering the wet ingredients. Hope that helps!

  3. I love adding cottage cheese to pancakes! I did it for the first time a few weeks ago and was amazed at how fluffy it make them! Pretty, strange green hue to yours. 🙂

  4. Kierston says:

    I haven’t added cottage cheese to pancakes but to muffins! Thanks for linking up to #RECIPEFRIDAY 🙂

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