Protein-Packed Pancakes With Wild Blueberries

Protein-Packed Pancakes With Wild Blueberries 

Yield: 3 servings

 1 cup old-fashioned, rolled oats

1 medium ripe banana

2 large eggs

½ cup cottage cheese (nonfat or whole), plus more for serving, optional

¼ cup water

½ cup almond, buckwheat, hazelnut or quinoa flour

¼ cup protein powder, optional

¼ cup hemp seeds, plus more for sprinkling

1 tsp baking powder

½ tsp ground cinnamon

¼ tsp kosher salt

¾ cup frozen wild blueberries (about 1 Tbsp per pancake)

Yogurt to taste, optional

Fresh berries or mashed frozen berries for toppings, optional

Pure maple syrup, warmed, optional

Extra virgin olive oil, drizzled

 

Place the oats in a blender until ground into a coarse flour with a texture like almond meal. Add the banana, eggs, cottage cheese and ¼ cup water and blend on high until smooth and no pieces of banana remain. Add the flour, protein powder, hemp seeds, baking powder, cinnamon and salt, in that order. Blend just until combined. Set aside while toppings are prepared.

Check the batter. If it is too thick to pour, add water 1 teaspoon at a time until it has a pourable consistency but not too thin—these should be thick, hearty pancakes.

Warm a large, nonstick skillet over medium-high heat with a drizzle of olive oil, swirling to distribute evenly. Measure ¼ cup of batter for each pancake, about three per large skillet. Scatter 1 heaping tablespoon of blueberries over each pancake, pressing slightly so they adhere. Cook until the underside is crispy and brown and the center is set, about 3 to 4 minutes. Using a rigid spatula, carefully flip the pancake and cook until golden brown on the other side and the center is dry, another 3 to 4 minutes.

Serve right away or transfer to a plate and place in the oven to keep warm. Repeat, using the remaining batter and berries. Serve hot, dollop with yogurt, a sprinkle of hemp seeds and more berries on top. Drizzle with maple syrup.

Store leftover pancake batter in an airtight container in the refrigerator for up to four days. The batter will thicken as it sits, so thin with 1 teaspoon of water at a time.

 

Recipe courtesy of Annie Fenn.

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