Protein Powder Pancakes

I made an impulse buy this week…

I’ve tried a few protein powders over the last couple months because they show up occasionally in recipes on the blogs that I follow, and it seems like it could be a good way to get more protein in my diet. TO BE CLEAR: I’ve been thinking of the protein powder as a way to add a little more punch to my meals and not as a ‘meal replacement’ the way protein shakes are sometimes used. Since I bought the whole container, I now need to find/create recipes to use it in! My first attempt was protein pancakes this morning. I got the original inspiration for this recipe from Happy Being Healthy.

Here is my own version of protein pancakes (full recipe below)…

First, combine 1/3 cup oats with 1 teaspoon ground flax:

Add in one scoop chocolate protein powder and one whole egg:

Add 1/3 cup cottage cheese and stir to combine:

The mixture was very lumpy – if you wanted a smoother pancake you could put the mixture in a food processor or blender. I poured the batter onto the skillet as two pancakes. I waited about three minutes and the flipped…

As you can see, flipping pancakes has never been my forte. Nonetheless, they turned out pretty nicely shaped in the end. I served them with walnut butter, a banana, and a splash an undisclosed amount of maple syrup:

I liked these pancakes a lot! The protein powder gave them a slightly bitter flavor, but they definitely filled me up. I want to try a few other ingredient combinations, but I am definitely keeping this recipe on file for future use!

Ingredients
- 1/3 cup rolled oats
- 1 teaspoon ground flax
- 1 scoop chocolate protein powder (I used Tera's Whey)
- 1 whole egg
- 1/3 cup cottage cheese
Method
Place all ingredients in a bowl and stir to combine. 
Pour batter onto skillet as two large pancakes.Cook 3-4 minutes on each side. 
Serve with nut butter, fruit, and syrup of choice!

Cottage Cheese Biscuits

I stumbled across a recipe for cottage cheese biscuits on the Healthy Recipes Blog (I recently discovered this site and fell immediately in love). I thought the biscuits looked interesting, and I happened to have cottage cheese in the fridge, so I decided to give it a whirl. I modified the original recipe slightly, and you can see my full recipe below.

First, mix flour, baking powder, and sugar together in a large bowl:

Add cottage cheese and milk:

I started to mix everything together in the bowl, but that wasn’t working very well, so I poured the whole mix onto a lightly floured board and got to work with my hands:

before using hands – very crumbly!

My hands were just what the dough needed, and it got perfectly sticky without any additional liquid. Once the dough seemed shapeable, I divided it into 6 segments, formed them vaguely like biscuits, and arranged on a lightly greased baking tray:

Cook for 15 minutes at 450°.

beautifully golden!

Cottage Cheese Biscuits

makes 6 biscuits
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1 cup cottage cheese
- 1/2 cup coconut/almond milk
Method
Mix together flour, sugar, and baking powder and a large bowl. 
Once combined, add in cottage cheese and milk. 
Stir or knead with hands until a shapeable dough forms. 
Divide into 6 biscuits, arrange on a lightly greased baking tray, 
and bake at 450° for 15 minutes until the tops are golden.

I try to have three components to my meals: starch, vegetable, and protein. (Breakfast is exempt from this policy) With the biscuits as this week’s starch, I decided to roast up some brussel sprouts to go with.

I tossed the brussel sprouts with a little coconut oil, arranged on a baking tray, and sprinkled with salt, pepper, and thyme. I cooked for 30 minutes at 400°. I always struggle to determine how long and at what temperature to roast vegetables. This timing/temp combination worked very well and I will definitely be using again.