Oatcakes with a Protein Punch

Who would have thought adding protein to my snakes would be so good.

So life has had me in full out overload mode for a few weeks so I have been a little behind in my posting. Today I am hoping to catch up with a few over the week.

One of the fun finds I came across was a great recipe for a protein-based, oatmeal version of “pancakes” I wrote about them on my blog post on my Engage blog which had a theme that day about “How A Middle-Aged Workforce Can Keep Up With Millennial Coworkers“. I found this recipe in the  March Issue of  Men’s Health Magazine for Blueberry Oat Pancakes, the primary ingredient is plain oatmeal with added protein. While dense, when whipped up on a Sunday night, cooled and wrapped – they freeze well and I can grab them on my way out the door.

Cold or toasted, maybe with a bit of peanut butter on them, they are a lot better than skipping a meal or grabbing something on the road. I found a similar version here, but the March version as follows is updated more and better tasting.

Since then I have made it a few times and made some additional revisions:

I am sharing my adapted version of the March version below:

  • 3 cups old-fashioned oats (any will do I just happen to use this one)
  • 3 scoops of Vanilla whey protein powder (I use a few versions and mine tend to be lactose-free. I also found that those with “pea” base didn’t lend this a very good aftertaste. A little too “green for me”
  • 3/4 teaspoon baking powder
  • 1 pinch of salt
  • 3 bananas
  • 3 large eggs, plus 6 egg whites (I used the pre-made version from the store for this)
  • 3/4 teaspoon vanilla extract (I would use more at least a full teaspoon)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of Nutmeg (optional)
  • 1/4 teaspoon of All Spice (optional)
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon coconut oil or butter for brushing the cooking surface

To Make: 

  • Using the blender or a Ninja machine; blend together everything but the blueberries and the oil/butter. It will be “batter” like texture.
  • Using a non-stip skillet, brush with coconut oil or butter and ladle about a 1/3 of a cup of batter (this will make about 12 cakes).
  • Cook 2-3 minutes per side.
  • Cool (or eat), package in zip bags and freeze or put them in refrigerator

Note: this is a simple example of how to snack or eat on the go – it’s a flexible batter – so change it up! So while recipe says a serving is 3, I found 1 -2 to be perfect.

 

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