If you want the aroma of toasted butter and maple syrup to beckon your family down the hall this winter you must try Sallie Riley’s staple recipe Blueberry Protein Pancakes.
Sallie Riley, yoga teacher and owner of Hollywood Market Yoga, was let in on this heavenly secret 2o years ago, straight from the recipe book of a bodybuilder. Being that this came from a professional athlete, it makes sense that this dish is extremely macro-balanced with nearly 28 grams of protein and only 303 calories per pancake. Not only that but these pancakes are gluten-free, low-carb, low-fat and they test better, that’s right, better than normal pancakes.
As a middle-aged woman with a deep rooted commitment to fitness and health, Sallie understands the struggle of eating your bodyweight in protein everyday. This meal will break up the monotony of the constant scrambled eggs, cottage cheese, or Greek yogurt while still being extremely healthy. These pancakes will prepare you for both practice and recovery. The blueberries and oats offer an amazing carbohydrate energy boost, while the high protein will keep you full for hours to come. Sallie believes that health-focused cooking can be just as exciting and delicious as traditional cooking, if you’re willing to experiment a little.
SUPPLIES
For this deceptively simple recipe, all you will need is a spatula, a large skillet and a Nutribullet Blender. As for the ingredients, you will need 1 cup of oats, 16oz of cottage cheese, 6 eggs, 1 Tsp of baking powder, 1 Tsp of baking soda, 6 Tbsp of butter, 1 package of blueberries, 1 Tsp of vanilla and 2 Tbsp of whole milk.
COTTAGE CHEESE IN PANCAKES?!
Sallie swears by cottage cheese as a high-protein secret weapon! Not only does it give your gut an amazing probiotic boost, but it contains around 25 grams of protein per cup! When mixed in with things cottage cheese will melt away, leaving behind a salty decadence and huge health benefits. It gives these pancakes a savory and creamy richness that pairs beautifully with the toasted butter and oat flour. The first time I tried these pancakes I was truly blown away by how good they tasted.
BUT I DON’T HAVE A NUTRIBULLET!
If you don’t have a Nutribullet, don’t fret! Any blender can work! If you don’t have access to any type of blender, using whole oats will keep this recipe gluten free and provide added texture. You can also substitute the oats for normal flour. You could use pancake mix, just be sure to omit the baking powder and baking soda.
LET YOUR CREATIVITY FLY!
Sallie’s favorite accompaniment to these pancakes is warm maple syrup and some freshly fried bacon, though you can pair it with anything you like! Bananas and peanut butter could add additional carbs and protein before a big day. Chocolate chips might entice your kids into trying this breakfast, which is sure to keep them satiated at school. My personal favorite is fresh raspberries and strawberries. You could even add chai concentrate and pumpkin purée for a fall twist! When it comes to toppings, the sky’s the limit!
Steps:
- In a large skillet, melt two tablespoons of butter over medium-low heat.
- In the Nutribullet add oats, cottage cheese, eggs, baking soda, baking powder, vanilla, and whole milk. Blend until there are no visible lumps in the batter.
- When the butter is sizzling and you can feel the heat off the pan with your hand from 1-2 inches away you are ready to cook the pancakes. To make pancakes with an 8” radius you will need around 1 cup of batter per pancake. This method will require a low and slow methodology. For smaller pancakes use ¼ cup.
- After pouring your batter in the pan, sprinkle as many blueberries as your heart desires and then wait until the edges of the pancake are dry and the bubbles on top are popping. (3-4 minutes for a big pancake, 2 minutes for a small pancake.)
- Flip the pancake and let it cook for another 2-4 minutes
- Serve with a sprinkling of fresh blueberries, a pad of butter and a light drizzle of maple syrup.