I originally wasn’t going to make this a separate post. I’ve been on a pancake kick lately, just making up pancakes as I go. Saturday morning, I didn’t really feel like eating my usual eggs or protein shake, and wanted to keep the meal a nice balance of protein, carbs, and fats. Oatmeal pancakes it was!
I just whipped it up together, thinking it was almost the same way I made my oatmeal pancakes before, but it turns out it wasn’t quite the same. While it was similar, it was different enough that I thought it should have its own post. The name sucks. I know. That’s because I wouldn’t go as far as naming these chocolate oatmeal pancakes because the chocolate flavor is really very subtle. You could of course make them more chocolatey by adding additional cocoa powder. Unfortunately, I am all out of cocoa powder at the moment. I know, this is new.
The outcome was delicious. It was fluffy and light but yet filling. The peanut butter glaze was a deliciously decadent way to top this beauty off along with some no sugar added gooseberry jam I got from the Amish a few months ago. I really need to go back there – just for their no-sugar-added jams and applesauces and apple butters. They are just so good. And I’m almost done with this jam, it’s my last one from them
Check out my spread this morning, haha. We’re still unpacking and there’s stuff everywhere! Don’t hate on my cow mask haha. Don’t ask.
Oatmeal Protein Pancake with a hint of chocolate
Keywords: breakfast gluten-free high protein no sugar added single serving
Ingredients (serves 1)
- 1/4 cup Old Fashioned Oats (can use GF)
- 1/4 scoop chocolate whey protein (I used Isopure)
- 1 scoop GNC Ultra Active powder, Milk Chocolate flavor (or another 1/2 scoop chocolate whey protein)
- 1/4 tsp baking powder
- 1/2 tsp coconut oil
- 1 Tbsp unsweetened applesauce
- 1/4 cup liquid egg whites
- 2 Tbsp PB2 + water
- 2 Tbsp jam, no sugar added variety
Grease pan with coconut oil. Let heat on medium-low heat. In a bowl, combine all of the try ingredients together. Add wet and combine. When the pan is nice and hot and the oil has covered it nicely, pour the mixture out onto the pan, spreading the oats out evenly. Cook for 5 minutes or so, or until the pancake starts moving around when you shake the pan around. Flip and cook for another 2-3 minutes.
Combine PB2 with enough water to make it pretty liquidy so that it’s easier to spread. Put in the freezer as you cook the pancake to let it harden a bit. If your jam is very hard, add some water to it and whisk it with a fork to give it a more airy and spreadable consistency. Pread on top of pancake. Enjoy. Devour.
Nutritional Stats (for the whole recipe): 336 calories, 8g fat, 37g carbs, 29g protein
Want the recipe? For this and many more single serving recipes, check out my eBook Delicious & Healthy: Single Serving Recipes!
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Kammie wants to know:
Do you prefer subtle or prominent chocolate flavors?
Do you ever use oats in anything other than oatmeal?
Let me know in the comments below!