Protein pancakes (35g)
Go-to Just Protein Cakes
(serving: 2)
1 cup rolled oats
2 teaspoons baking powder
¾ cup milk
1 small banana
2 teaspoons canola oil
⅛ teaspoon fine salt
⅓ cup (35g) Just Protein protein powder
Equipment needed; blender, skillet
What I liked about it - simple, clean, ingredients always readily available in my kitchen.
Admittedly, I haven’t found a protein powder I’ve loved layering into my normal eating habits but Just Protein is my current go-to. Higher protein at 30g compared to Orgain’s 21g serving size and only has 1 ingredient: Mung bean protein. Orgain’s protein blend included pea, brown rice, chia seed, creamer base- including processed dextrin, etc. Just Protein is easier for me to do quick math of what I consciously put in mine (and my family’s bodies).
Unlike other pancake recipes I’ve tried, this one actually is a good texture, not too dense or rubbery with the sweetening agent as the banana.
Combine (some of) the dry ingredients - rolled oats (use high-speed blender to grind into a fine flour). Transfer to medium mixing bowl, whisk in the baking powder. Set aside. Don’t jump the gun on adding salt or protein yet.
Blend the wet ingredients - add milk, banana, oil and salt into the blender. Blend until the banana is broken down. Stop the blending party and add your protein and blend until smooth.
Whisk / blend the batter together - pour the blender mixture into the bowl with the oat flour and baking powder. Whisk until smooth - for thicker cakes, add 1-3 tablespons of more oat flour. Rest it for 5-10 minutes.
Cook the cakes - in the skillet over med-high heat, lightly greased with oil or butter. Cook the cakes, using about a scant 1/3 c. of batter per pancake. Flip after ~2 minutes.
