Another Day Another Stack of Pancakes…Protein Oat Flour Pancakes!!!!

Thick fluffy with a slight chew, these pancakes are so satisfying, easy to make and pack a mighty nutritional punch!

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Oats are back in my life big time over the past month and after countless bowls of oatmeal I decided it was time to try my hand and some oat flour pancakes. It was one of my go to flours before I cut out all grains. This wasn’t in an effort to follow some new fad but rather to allow my digestive system to heal. Mission accomplished I think! I feel mighty at the moment, and the oats and rice are both sitting well. I don’t have any immediate plans to reintroduce anything else because why but a strain on my body when I don’t need to. Having oats and rice to play around with options up a whole world of possibilities when it comes to recipes!

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Oat pancakes, oat crepes, oat bread and flat bread perhaps…COOKIES!!! Oat cookies are the best don’t ya think! Chewy crispy, maybe with a mixture of some almond flour and of course chocolate chips because what’s a cookie without a few gooey chocolate chips. If you haven’t tried my instant single serve protein oat cookie its a MUST!

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Rice is probably my favourite carb source to have on the move just because I don’t mind eating it cold. In fact I prefer it cold. When it comes to oats I’m more a warm or piping hot fan…though pancakes break the rules because I love them whatever way they come. I definitely need to make a couple of batches next week rather than waiting until the weekend to create a mighty stack of deliciousness.

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I never actually end up eating them as a stack… as soon as I’ve taken a few snaps I knock down the tower and spread the frosting over the top of them all to share the sweet protein chocolaty goodness as evenly as possible.

I just love the consistency of these and the combination of the Rice Protein Powder from Pulsin with the Oats is mega. Not a word I use often but I’m trying to express my love for these in a new fandangled and impactful way! I’ve made them a few times over with varying amounts of ingredients. I’ve added in banana, sweet potato puree and then opted for none and the texture of this final batch was by far my favourite. I devoured every single one of the pancakes made in the process over the past couple of weeks and each were delightful in their own way but these were PERFECTO!

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I made some of my favourite Whey Protein Chocolate Frosting to go on top. Thick and rich, it adds to these pancakes ability to keep me well and truly satisfied until…I was going to say lunch but I’ll just say my next meal because I am eating every few hours at the minute and endeavouring to space out my macros more evenly rather than eating big at the start of the day, tapering off and then having to play catch up before bed.

Do you have a favourite pancake recipe?  I don’t think I could pick one. I love playing around with new ingredients and ratios and coming up with different alternatives. The breakfast pancake game!

Protein Oat Pancakes

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: blender fry breakfast dessert snack gluten-free grain free low-sodium nut-free paleo soy-free oats

Ingredients (Serves 1)

  • 50g (1/2 cup) gluten-free oat flour
  • 2 tbsp (14g) Pulsin Brown Rice Protein
  • 1/2 tsp baking powder
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 large whole egg or 1/4 cup (60ml) egg whites
  • Pinch or two of cinnamon
  • Pinch vanilla powder or 1/4 tsp vanilla extract
  • 1/2 tbsp Stevia Erylite or 1-2 tsp honey/maple syrup or 5-10 drops liquid stevia

Protein Frosting

Instructions

Blend together all pancake ingredients using a hand blender.

Spray a non-stick pan with some melted coconut oil.

Place approx. 3 tbsp of the thick batter into the pan to create one pancake. I cook them two at a time. Leave to cook for 3 minutes over a low to medium heat. Carefully flip and cook for 2 minutes more.

Repeat with remainder of the batter (it usually makes 4 small but thick pancakes!).

Mix together frosting ingredients in a small bowl with a teaspoon. It’s easier to do this in a small ramekin to achieve a thick smooth consistency.

Serve pancakes topped with protein frosting and fruit of choice…bananas were the order of the day on this occasion!

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