Protein Pancakes Two Ways

While picking up some things at the farmers market, in preparation for Thanksgiving, I ask Barry what kind of fruit he wanted in our pancakes, since his initial craving for raspberries was no longer an option. (They were out of raspberries.) “Blackberry,” he said. I’m not usually a fan of blackberries, but I gave in since Barry wanted them and thought of a way to incorporate the fruit into brunch.

Since I use cottage cheese in my pancakes, I thought about the time I made blueberry lemon ricotta pancakes and how delicious they turned out! I threw a bag of lemons in the cart and when we got home, I got to work. The pancakes I made for Frank and Barry, a little heartier and stick to your ribs kind, were based off Julie’s Banana Bread Protein Pancakes.

Blackberry Lemon Oat Protein Pancakes

serves 2WP_004686

  • 1 cup old fashioned oats
  • 1/2 cup blackberries
  • 1/2 cup cottage cheese
  • zest of 1 lemon
  • 1/2 cup liquid egg substitute
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 3 packets Splenda

Blend all ingredients in a food processor, until completely smooth, about 5 minutes. Pour the batter on a skillet, sprayed with non-stick spray, over medium heat, and pour batter by the 2 Tbsp, and cook accordingly.

Nutrition: (1/2 recipe)

Calories: 256, Fat: 3.4g, Sat. Fat: 0g, Cholesterol: 4.5mg, Sodium: 362.5mg, Carbs: 36g, Fiber: 6.7g, Sugar: 3.4g, Protein: 20g

This recipe made lots of pancakes and were quite filling, as Frank and Barry left three on the serving plate.

The ones I made for myself were based off my Chocolate Peanut Butter Protein Pancakes. I little softer and lighter, but every bit as delicious.

Blackberry Lemon Protein Pancakes

serves 1

  • 1 scoop vanilla  prWP_004688otein
  • 2 Tbsp cottage cheese, fat free (about 80 calories per 1/2 cup)
  • 1/4 cup blackberries
  • 1/4 cup liquid egg substitute
  • 1 packet Splenda
  • 1/2 tsp lemon zest
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon

Nutrition:

Calories: 88, Fat: 1.1g, Sat. Fat: 0g, Cholesterol: 1.5mg, Sodium: 264.5mg, Carbs: 8.8g, Fiber: 1.2g, Sugar: 4.5g, Protein: 10g

I liked the texture the blackberry seeds gave the pancakes. I really loved the occasional sweet, but tart, bite of lemon zest!

WP_004687 WP_004690

No one needed any butter for these babies. Frank ate his plain, in fact! Barry and I did a smidge of a drizzle of SF syrup.

And we were super full! Plus, I adore the purple hue!!!

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