THESE! FOREVER! I’ve fallen in love.
You guys, I know you get this: I am majorly predictable at breakfast. Oatmeal for Breakfast Every Day is my rock solid permanent habit, which is about to make things interesting because we’ve got some new equally healthy, equally filling, and even more pretty breakfast yums in food blog town and I love it so much that I’m alllmost ready to kick my standby oatmeal to the curb.
Yeah, that good.
Wait wait hold on because I just remembered –> these have oats IN them. Of course I would be the person who finds a daily oatmeal replacement that swaps out my daily oatmeal with something that is actually made with oatmeal. I’m all of a sudden having flashbacks to those muffins and the oatmeal that snuck in there with the caramelized bananas, too. It’s like a breakfast food cycle and I’m stuck in it. GEEZ oatmeal. Leave me alone already.
These pancakes! FYI every time I type that I am saying it in a desperately happy voice. Youuuu guyyyys. They’re so good.
Let’s review why they’re awesome. Obviously and most importantly because they come from a good friend (if you’re wondering if this is the Shredded Chipotle Chicken friend: yes. I’ll keep her.) who also happens to be the mother of the most yummy little two year old of all time.
And now you will look at this photo and smile back at Peanut because it’s Friday and you’ll feel good. It’s a requirement of getting the recipe so no skipping.
HEY. No skipping.
Also why these Cinnamon Whole Grain Power Pancakes are great: they’re healthy. Like 60 calories and 5 grams of protein per pancake. So for my stack of 12 pancakes with fruit and almond butter and syrup and chia seeds, that means… um… boo math. More importantly and less mathematically, that means yummy, delicious, fresh, and pretty.
Will I eat these every day for breakfast from now until infinity and beyond? Obviyes.
When you make these and put amazing toppings combos on them, I hope you’ll comment or tag me or hashtag #pinchofyum to give me some inspo because sometimes I get obsessed with strawberries and blueberries and if I’m going to be eating these for the rest of all time, I’d like to try yer new ideas, too. XO
- ½ cup milk
- 1 cup cottage cheese
- 2 whole eggs and 2 egg whites
- ½ cup wheat flour
- ½ cup rolled oats
- ½ tsp baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- Place all ingredients in a blender and blend for 30 seconds until the batter is mostly smooth. Preheat a griddle to medium high heat.
- Pour about ¼ cup pancake batter onto the hot griddle and cook for about three minutes or until bubbles form on top. Flip to the other side and cook for another 1-2 minutes. Transfer to a plate and serve topped with fruit, almond butter, chia seeds, and of course, maple syrup.
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