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Protein-Packed Pancakes with Wild Blueberries

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Course Breakfast
Servings 3

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 medium ripe banana
  • 2 large eggs
  • ½ cup cottage cheese (nonfat or whole) plus more for serving (optional)
  • ¼ cup water
  • ½ cup almond, buckwheat, hazelnut, or quinoa flour
  • ¼ cup protein powder optional
  • ¼ cup hemp seeds plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¾ cup frozen wild blueberries (or about 1 tablespoon per pancake)
  • Greek yogurt for serving (optional)
  • Fresh berries or mashed frozen berries for serving (optional)
  • Pure maple syrup for serving (optional)
  • Extra-virgin olive oil for the skillet

Instructions
 

  • Place the oats in a blender and blend until ground into a coarse flour, with a texture like almond meal.
  • Add the banana, eggs, cottage cheese and ¼ cup water and blend on high until smooth and no pieces of banana remain.
  • Add, in this order: Flour, protein powder (if using), hemp seeds, baking powder, cinnamon, and salt. Blend just until combined. Set aside while you prepare the toppings.
  • Check the batter: If too thick to pour, add water by the teaspoon until it has a pourable consistency (but don’t make it too thin—these should be thick, hearty pancakes).
  • Warm a large nonstick skillet over medium-high heat with a drizzle of oil, swirling to distribute evenly. Measure ¼ cup of batter for each pancake, about 3 per large skillet. Scatter 1 heaping tablespoon of blueberries over each pancake, pressing slightly so they adhere. Cook until the underside is crispy and brown and the center is set, about 3 to 4 minutes. Using a rigid spatula, carefully flip the pancake and cook until golden brown on the other side and the center is dry, another 3 to 4 minutes. Serve right away or transfer to a plate and place in the oven to keep warm. Repeat for as many batches as you like.
  • Serve hot, dollop with yogurt if you like, and sprinkle hemp seeds and more berries overtop. Drizzle with maple syrup, if using.
  • Store leftover pancake batter in an airtight container in the refrigerator for up to 4 days. The batter will thicken as it sits, so thin with small amounts of water (about 1 teaspoon at a time) before using.

Notes

Credit: The Brain Health Kitchen by Annie Fenn