What could be better than a fresh batch of amazing protein pancakes? That’s easy! Chocolate protein pancakes covered in strawberry sauce:
I jazzed up the protein pancake with a little cocoa, lightly sugared my strawberries to bring out their juices (that soak up so nicely into the pancakes), and the combination was delicious.
A few very important things to note about this recipe:
- You absolutely must have some sort of sweet sauce on these pancakes, or they just won’t be good. If you want to avoid all added or artificial sugar, I would suggest the raspberry sauces (just heated raspberries) like I put on the original protein pancakes. The pancakes themselves aren’t sweet and the cocoa adds some bitterness, so they really need to soak a sweet juice for the perfect bitter/sweet combo.
- Do not except a deep chocolate flavor out of these. You will be sorely disappointed. Basically the cocoa just gives them the tiniest little hint of chocolate and gives them a more bitter taste that pairs nicely with the sweet sauce.
- Don’t taste the batter. It’s not good. Trust me.
Keywords: blender no bake breakfast dessert high protein gluten-free vegetarian
For the Pancakes
- 1 cup (80 grams) oatmeal
- 1 cup (226 grams) 1% or fat free cottage cheese
- 1 cup liquid egg whites (whites from about 6-7 eggs)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 Tbsp cocoa powder
For the Syrup
- 12 oz strawberries, washed and chopped up
- 1 Tbsp sugar (or sugar substitute)
To make the syrup, sprinkle sugar of strawberries and stir. Let that mixture sit for as long as you can in the refrigerator to bring out the juices in the strawberries. (If you really want to avoid any added sugar, you can use raspberries instead and just heat them with a tad bit of water to create a syrup.)
Put everything in a blender. I find it easiest to weigh the oatmeal and cottage cheese. Just set the blender right on your scale, zero it, add the oats, zero it, and add the oatmeal. Also you can buy just egg whites, but it’s actually cheaper to buy regular eggs and just throw away the yolks.
Blend away – I blend about a minute or so and don’t even need to scrape down the sides. It’s best to let the batter sit at least five minutes. You can make the batter the day before and put in the fridge overnight.
Heat a skillet, spray with nonstick cooking spray, and make pancakes.
Pour syrup over pancakes and enjoy!
Makes 2 very big servings, but I often get 3 servings out of it. (I like to make my pancakes a bit smaller so they are easier to flip, so I probably get 10 pancakes out of it.)