I’ve seen several recipes for these floating around pinterest and decided to try my own version.  They were amazing!  My protein pancakes are different because I used whole eggs, levening, and a little stevia for flavor. Also added a little almond milk to make it easier on my blender. It’s little known that the egg yolk contains almost as much protein as egg whites.  Yes, they have fat and cholesterol, but they also have folate and lots of other vitamins too.  A little fat in the diet is essential for healthy skin, hair, nails and balanced hormone production. And the lecithin in the egg white works with the cholesterol in the yolk to neutralize the negative effects. When God made eggs, He made the perfect food!

The small amount of leavening in this recipe makes the texture just like a regular pancake. My kids gobbled them up.  They even thought they were white flour pancakes–not bad for 100% whole grain.  For my gluten free friends, if you get gluten free rolled oats–these are perfect for you. I have to watch my dairy–lactose makes me miserable, but cottage cheese is cultured enough that it doesn’t bother me. If you have a dairy protein allergy or an egg allergy, then these aren’t for you.

Here’s the recipe:

In a blender or food processor combine:

1 cup rolled oats (or quick oats but not instant oats)

3 whole eggs

1 cup 1% cottage cheese

2-4 Tbs milk (I used almond milk) enough to get the blender flowing

1/2 tsp baking soda

1 Tbs stevia blend (I used stevia in the raw.)

Blend on high until a thick batter forms.  If your eggs were bigger than mine, your batter may be thin–but it will thicken upon standing.  Oats soak up a lot of liquid. Cook these on a griddle preheated to 350 degrees.  It makes 9 3-4 inch pancakes.  3 pancakes has 20 grams of protein and 243 calories.  Add 1/2 cup of applesauce or other fruit for a perfect 300 calorie breakfast.