These High Protein Scrambled Pancakes are a unique twist on traditional pancakes, made with oats instead of wheat flour for a nutrient-dense, protein-packed breakfast. Scrambled in the pan like eggs, they eliminate the hassle of perfect flipping while delivering a satisfying, fluffy texture. Serve with butter, syrup, or fresh berries for a delicious and energizing meal.
Total Time:10 minutes
Ingredients
Eggs (2 large) – A great source of high-quality protein and essential amino acids.
Cottage cheese (1/2 cup) – Adds creaminess and boosts protein content.
Rolled oats (1/2 cup) – A wholesome alternative to wheat flour, providing fiber and nutrients.
Vanilla protein shake (1/4 cup) – Enhances the protein profile and adds subtle sweetness.
Baking powder (1/2 tsp) – Helps create a light and fluffy texture.
Ground cinnamon (1/2 tsp) – Adds warmth and flavor.
Vanilla extract (1/2 tsp) – Enhances the overall taste with a rich aroma.
Cooking spray – Prevents sticking and ensures easy scrambling.
Instructions
Blend the Batter – Place eggs, cottage cheese, oats, protein shake, baking powder, cinnamon, and vanilla into a high-powered blender (such as a Vitamix). Blend until smooth.
Preheat the Skillet – Heat a nonstick skillet over medium heat and lightly coat it with cooking spray.
Pour and Scramble – Pour small dollops of batter into the skillet. Before they set, push the batter around to scramble the pancakes.
Flip and Fluff – Continue scrambling, flipping, and fluffing until they acquire a golden color, about 3 to 5 minutes.
Serve and Enjoy – Serve with butter and syrup or pair with fresh berries for added flavor and nutrition.
