Gluten-Free Blueberry Oatmeal Protein Pancakes
Eating habits are genetic. Perhaps not in the way that blue eyes or a rotund big toe are genetic, but we tend to like foods that are familiar, which tend to be the foods our parents fed us growing up. Luckily for me, my mom was always a fan of whole grains and veggies, so I genuinely prefer whole grain bread to white, and I crave greens on a daily basis. I also often find myself thinking as I eat something delicious, “oh man, Mom would love this!” Those were my thoughts exactly as I ate these pancakes. Thanks to the oats and flax seed meal, these are so dense and grainy. This is just the way mom likes her pancakes, as I remember well from my early college days when she’d insist we go to IHOP every time she visited the South, just for their harvest grain and nut pancakes. These are much healthier than you’ll find at IHOP, gluten-free and filled with protein. But I bet they’d be delicious with some walnuts! I recommend topping them with a dollop of plain Greek yogurt and good maple syrup.
Gluten-Free Blueberry Oatmeal Protein Pancakes
Adapted from SkinnyMs.
- ½ cup raw oats
- 3 Egg whites
- 1 scoop of Protein Powder (I use Muscle Milk Cake Batter)
- 1 tablespoon Ground Flax seed (flax meal)
- ¼ of a ripe Banana
- 1 tablespoon Greek Yogurt
- 1 teaspoon Cinnamon
- 1 teaspoon of good Vanilla extract
- ¼ cup frozen Blueberries
- Throw everything except the blueberries in a blender or food processor, and blend until smooth.
- Spray pan with cooking spray and heat over medium heat. Scoop about 1/3 mixture into pan for each pancake, and place a few blueberries on top.
- When bottom is lightly brown and the pancaked is cooked halfway through, carefully flip and cook the other side.
- Serve top with your choice of maple syrup, honey or Greek yogurt.
