Easy Healthy Protein Pancakes – Kid Approved

Your mornings just got better with these Easy Healthy Protein Pancakes. In our house, we only make homemade pancakes. I can’t remember the last time we had a box of pancake mix. Once you make homemade pancakes you don’t want to go back, homemade is so much better.

We eat a lot of pancakes and these are my family’s favorite healthy pancakes. Since my son loves pancakes so much, I tweaked the recipe until I came up with a healthier version that also tasted great. I wanted to make sure my son was getting good nutrition while enjoying one of his favorite foods. My son is becoming more of a picky eater but this is one recipe he asks for most mornings.

These pancakes are easy to whip up. All the ingredients go in the blender. How much easier can it get?! You can freeze any leftovers. They are a lifesaver on busy mornings. Just pop them in the toaster or microwave. I usually make a double batch so I can keep some in the freezer.

My favorite toppings for these pancakes is pure maple syrup and blueberries. I like to use frozen blueberries. I put them in the microwave for about 30 to 60 seconds. Then I pour the blueberries and a little bit of the juice from the blueberries on my pancakes. The mixture of the juice from the blueberries and maple syrup is so good!

Tips

• Don’t over mix the batter.
• Let the batter rest for 5 minutes. This gives you a more fluffy pancake.
• Don’t pat the pancakes down when you flip them, this will reduce their fluffiness.
• Freeze the leftovers then reheat them in the toaster or microwave

Optional Add-Ins and Toppings

• Peanut butter
• 1-2 tsp fresh lemon juice (you may need to add more oats to thicken the batter)
• Fresh fruit (blueberries, raspberries, banana, etc)
• Fruit compote
• Chocolate chips
• Walnuts or pecans
• Whip cream
• A dusting of confectioners sugar

Don’t forget to save this recipe to Pinterest or print it out so you can whip up a batch this week.

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Easy Healthy Protein Pancakes

Prep Time 10 minutes

Cook Time 5 minutes

Servings 8 Servings

Ingredients

• ¼ cup milk (regular, almond or buttermilk)
• ½ cup cottage cheese
• 2 large eggs (or 4 large egg whites)
• 1 teaspoon vanilla extract
• 1 medium banana
• 1 ½ cup old fashioned rolled oats
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 tablespoon honey

Instructions

• Preheat griddle or skillet to 350°.
• Place all ingredients in a blender. Pulse a few times until the ingredients have started to mix together. Then blend for about 20 seconds or just until the batter is smooth. You don't want to over blend. If the batter is too dry, add a little more milk. If the batter is too wet, add more oats.
• Let the batter rest for 5 minutes for fluffiness.
• Lightly coat griddle or skillet with coconut oil or butter.
• Drop batter by ¼ - ⅓ cup onto the skillet.
• Cook for about 1 minute until bubbles appear on the surface and the underside is golden.
• Flip and cook the other side for 1-2 minutes or until golden.
• Butter each pancake and top with your favorite topping.