Oat Bran Protein Pancakes

Earlier this week, I looked outside and was sad to see that it looked like this:

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Little did I know, that only a few short days later it would look like this:

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What?!?! #Minnesota in mid-April #WTH

There is a silver lining though. While the weather gets worse, my protein powder pancakes recipe is getting better! A few days ago I posted about these protein pancakes made with rolled oats. They were good, but I wanted to keep experimenting. Today, I tried basically the same recipe but with oat bran instead of regular rolled oats.

First, mix 1/3 cup oat bran with 1 teaspoon ground flax:

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Add one egg and 1/3 cup cottage cheese:

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Add one scoop protein powder (I used Tera’s Whey chocolate):

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Mix all together:

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Cook on the skillet for about 3 minutes on each side:

photo 1(55) photo 2(54)

I am getting so much better at flipping the pancakes! I think that was partly because the oat bran held these pancakes together better than the rolled oats did. I topped my pancakes with walnut butter and a couple teaspoons maple syrup:

photo 4(44) photo 5(39)

These were very good, but I definitely want to experiment more with other pancake varieties. Anyone know some yummy, quick, and healthy pancake recipes?

3 thoughts on “Oat Bran Protein Pancakes

  1. I’m not an expert on pancake making but I think your batter looks a little dry. I’ve found that even adding a splash of milk (skimmed if you’re watching your fat intake) or even water helps, and might prevent the burnt edges that you have.

    My flatmates make protein pancakes all the time, based on this video from a body builder/fitness model called Rob Riches (http://www.youtube.com/watch?v=XcuSQG5q8XM). There’s four parts in all I think, and it might seem a little excessive, but there’s some good ideas there. However, I have to warn you that they makes thin English pancakes rather than thick American-style.

    I’ve regularly made a non-protein pancake variation of my flatmates’ protein pancakes using fewer egg whites, oats and a little milk, mixed with a whisk, topping it with agave nectar for sweetness and a mix of cinnamon and cocoa powder.

    I’ve also experimented with thicker pancakes and used a mix of oats, self-raising wholewheat flour and bananas, along with the usual egg and milk. I stuck them all in the blender and the resulting smooth batter did indeed fry up into fluffy, thick pancakes. I usually have those with peanut or almond butter and cinnamon.
    Hope that helps 🙂

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