“Life changing” – that’s the best way to describe these
As I’ve said 763 times before, breakfast is so important.
You should never skip it. But I understand it can be a hassle if you haven’t planned ahead, run out of time, feel lazy, etc.
If you need quick breakfast ideas, here are 10 that I love.
If you are feeling lazy, I have an answer to your lazy breakfast problems…
Oven Baked Protein Pancakes!
You have no idea how amazing this is for me {and for all of you now, too!}
No more flipping pancakes or making them every single morning.
No. Now all you do is make a big batch and stick them in the oven.
I know they don’t look like regular pancakes, but honestly, I could care less when it means I had like no work to do to make these gems.
I’m not lying when I call them gems because they are amazing!
First of all, I get over 150 views on these babies every single day!
{That’s not a lot for most food bloggers, but for this humble little blog, it’s huge}
Plus they taste great – really really great. They are super healthy & keep you full all morning
Check out these stats: 1 serving is 180 calories, about 6g fat, 16g carbs, and 15g protein!
If you cut them bigger, it’s still amazing - 240 calories, 8g fat, 21g carbohydrate, 2.5g fiber, and 20g protein
I totally borrowed this idea from Lynn’s Kitchen Adventures, and now I won’t have any excuse not to make my breakfast for the week.
And neither do you!
Try these this weekend and don’t tell anyone how you made them until after they have gobbled them up. {I guarantee that anyone will like these! They are that good}
Oven Baked Protein Pancakes
by
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Keywords: bake breakfast gluten-free healthy high protein low-carb no-sugar-added nut-free soy-free vegetarian whole grain oats eggs
Ingredients (Serves 4-6)
- 1-1/4 cups oats {old fashioned preferred}
- 1-1/4 cups low-fat or fat-free cottage cheese
- 5 eggs
- 1-1/2 tsp baking powder
Instructions
Add all of the ingredients to a food processor or blender and process until completely combined. Stop halfway through blending and push down any ingredients off the sides of the food processor bowl.
Let sit for 10 minutes while the oven preheats. Preheat the oven to 375°F. Coat a 9×13 baking pan with non-stick spray, butter, or canola oil.
Pour the batter into the prepared baking pan. Transfer to oven and bake for 10 minutes. Rotate pan and return to oven.
Reduce heat to 350°F and bake another 10-15 minutes, until a toothpick inserted in the center comes out clean. {These won’t be as dark as these usually get when they are made into pancakes. The edges will be lightly browned and pulling off the sides of the pan.}
Cut into 4 or 6 pieces.
Keep tightly covered in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. Reheat on high for 1 minute {flipping over halfway through cook time} from refrigerator or 1:45 to 2 minutes from freezer.
Here’s the original recipe and here’s a version for pumpkin {or sweet potato}
Nutrition Facts per 1/4 recipe:
239 calories, 8.1g fat (2.2g saturated), 21.1g carbohydrate, 2.5g fiber, 20.4g protein
Nutrition Facts per 1/6 recipe:
180 calories, 6.1g fat (1.7g saturated), 15.8g carbohydrates, 1.9g fiber, 15.3g protein
Allergy Notes:
Make sure you use gluten-free oats processed & packaged in a certified gluten free facility {like these}.
If you’re lactose intolerant, look for lactose-free cottage cheese {like this one}.
Update on egg-free version: it’s just not working out… I’ve had 3 unsuccessful attempts… flax eggs, peanut butter, egg replacer – none are working
Have a nice weekend!
[...] Update: Click here for the oven baked version! [...]