Healthy Vanilla Cinnamon Protein Pancakes

Healthy Vanilla Cinnamon Protein Pancakes are a healthful and delicious pre-workout snack or post-workout breakfast. I use egg whites, instant whole grain oats, and She Activates Vanilla Bean Protein Powder and the batter comes together in a snap, although you can use the blender if you like. Just cook them off and enjoy! These pancakes even keep well in the fridge, so make more and save them for later. Due to the ingredients, the batter will not be as smooth as traditional pancake batter is. Do not worry, just merely flatten the batter into a pancake shape with the back of a regular spoon, and you will have beautiful pancakes. Energize yourself with my Healthy Vanilla Cinnamon Protein Pancakes!

Recipes Similar to Healthy Vanilla Cinnamon Protein Pancakes:

Delicious Blueberry Smoothie Packed with Protein

Whole Wheat Banana Quinoa Pancakes

Apple Pie Healthy Oatmeal Bars Recipe

Pear and Apple Quinoa Breakfast Bowl

How Healthy are Healthy Vanilla Cinnamon Protein Pancakes?

This recipe calls for egg whites, which are a cholesterol-free food and are rich in protein. I also call for instant whole grain oats, which contribute fiber and antioxidants. No sugar is used inside the batter, only Stevia or your favorite low-calorie sweetener. Cottage cheese is used as a binder and is also rich in protein too!

Each serving yields three pancakes, which come to 129 calories per serving. In each serving, there are 12 grams of protein! Want more protein-packed recipes? Try my Easy Turkey Bacon, Egg White, and Spinach Breakfast Sandwich.

 

Ingredients in Healthy Vanilla Cinnamon Protein Pancakes

• egg whites
• instant whole grain oats
• vanilla protein powder (I like She Activates Vanilla Bean Brand)
• low-fat cottage cheese
• Stevia (or your favorite no- or zero-calorie sweetener)
• ground cinnamon
• vanilla extract

 

How to Make Healthy Vanilla Cinnamon Protein Pancakes

Begin with the batter. Whisk all of the ingredients together in a large mixing bowl and stir until evenly moistened and smooth.  For a smoother batter, blend all of the ingredients together in a high speed blender for 30 seconds.

Heat a large skillet or griddle over medium heat, and coat it with nonstick cooking spray. Working in batches, pour the batter using a ⅓ cup measuring cup onto the surface and cook the pancakes until the edges are dry and begin to bubble, about 2 minutes. Flip them and cook for an additional 1 minute.

Store leftovers in a plastic container to reheat as needed throughout the week. These pancakes go great with fruit for a post workout snack!