Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: blender fry breakfast high protein no sugar added low-sodium protein powder oats coffee bananas Pancake Sunday Italian winter summer spring fall
Ingredients (Serves 1)
For the Pancakes
- 1/3 cup rolled oats
- 1 scoop (33g) vanilla OEN Organic Plant-Based Protein
- 2 Tablespoons ground flax seed
- 1/2 teaspoon sodium-free baking powder
- 1 egg white
- 1/4 cup strong brewed cold coffee
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coffee extract
For the Sweet “Cream” Filling - 1/3 cup low-fat no-salt-added cottage cheese
- 1/2 large banana
- 1/8 teaspoon coffee extract
- Unsweetened cocoa powder for dusting
Instructions
For the Pancakes
- Heat a non-stick skillet or pancake griddle over medium heat.
- In a small food processor or blender, ground oats into flour.
- Combine oat flour, protein powder, ground flax, and baking powder in a bowl.
- In a separate bowl, whisk egg white until frothy.
- Add coffee and extracts to egg white, stir and add to dry ingredients.
- Stir until flour is incorporated.
- Let batter sit for at least 5 minutes before continuing.
- Spoon batter onto skillet surface, forming 3 medium-sized pancakes.
- Cook 5-6 minutes per side, or until golden brown with crisp edges.
For the Sweet “Cream” Filling
Combine cottage cheese, banana, and extract in a small food processor or blender and blend until smooth.
*Originally, I tried the recipe with chocolate protein powder, but unfortunately, the chocolate covered up the taste of the coffee…which of course was NOT my point!
The banana has only the faintest taste beneath the flavor of the coffee extract and lent the perfect amount of sweetness to the creamy layer between the cakes.
Dare I say, it was bordering richness?
Nutrition stats on the left are for the pancakes only…the right includes the sweet “cream” filling which you really wouldn’t want to go without:
