Blender Protein Pancakes
Difficulty Simplistic
Cuisine American
Diets Vegetarian, Omnivore
Yield 4 Servings
Source Prompt
Nutrition Facts
Blender Protein Pancakes
A simplistic American dish perfect for vegetarian and omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Main Dish
Ingredientssubstitutes
Main Dish
oats
-
160g
Cottage Cheese (2% Fat)
-
240g
whole eggs
-
200g
baking powder
-
2tsp
ground cinnamon
-
1tsp
vanilla extract
-
5ml
table salt
-
0.2tsp
unsalted butter
-
15g
passion fruit
-
100g
maple syrup
-
60g
Main Dish Instructions
Prep
1. Measure out the oats, eggs, cottage cheese, baking powder, cinnamon, vanilla, and salt.
2. Slice the passion fruit in half and scoop the pulp and seeds into a small serving bowl; set aside.
3. Combine all measured batter ingredients into the blender and blend on high for 60 seconds until completely smooth.
4. Allow the batter to rest in the blender for 5 minutes to let the oats fully hydrate.
Cook
5. Preheat a large non-stick skillet over medium-low heat until it reaches approximately 160°C.
6. Melt a small knob of unsalted butter in the pan, spreading it evenly across the surface.
7. Pour roughly 60ml of batter per pancake. Cook for 2-3 minutes until bubbles form and the edges look dry.
8. Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side.
Serve
9. Stack the pancakes on warm plates and top with passion fruit pulp and a drizzle of maple syrup.
Measure out the oats, eggs, cottage cheese, baking powder, cinnamon, vanilla, and salt.
Slice the passion fruit in half and scoop the pulp and seeds into a small serving bowl; set aside.
Combine all measured batter ingredients into the blender and blend on high for 60 seconds until completely smooth.
Allow the batter to rest in the blender for 5 minutes to let the oats fully hydrate.
Preheat a large non-stick skillet over medium-low heat until it reaches approximately 160°C.
Melt a small knob of unsalted butter in the pan, spreading it evenly across the surface.
Pour roughly 60ml of batter per pancake. Cook for 2-3 minutes until bubbles form and the edges look dry.
Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side.
Stack the pancakes on warm plates and top with passion fruit pulp and a drizzle of maple syrup.
Measure out the oats, eggs, cottage cheese, baking powder, cinnamon, vanilla, and salt.
Slice the passion fruit in half and scoop the pulp and seeds into a small serving bowl; set aside.
Combine all measured batter ingredients into the blender and blend on high for 60 seconds until completely smooth.
Allow the batter to rest in the blender for 5 minutes to let the oats fully hydrate.
Preheat a large non-stick skillet over medium-low heat until it reaches approximately 160°C.
Melt a small knob of unsalted butter in the pan, spreading it evenly across the surface.
Pour roughly 60ml of batter per pancake. Cook for 2-3 minutes until bubbles form and the edges look dry.
Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side.
Stack the pancakes on warm plates and top with passion fruit pulp and a drizzle of maple syrup.
Main Dish
Measure out the oats, eggs, cottage cheese, baking powder, cinnamon, vanilla, and salt.
Slice the passion fruit in half and scoop the pulp and seeds into a small serving bowl; set aside.
Combine all measured batter ingredients into the blender and blend on high for 60 seconds until completely smooth.
Allow the batter to rest in the blender for 5 minutes to let the oats fully hydrate.
Preheat a large non-stick skillet over medium-low heat until it reaches approximately 160°C.
Melt a small knob of unsalted butter in the pan, spreading it evenly across the surface.
Pour roughly 60ml of batter per pancake. Cook for 2-3 minutes until bubbles form and the edges look dry.
Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side.
Stack the pancakes on warm plates and top with passion fruit pulp and a drizzle of maple syrup.
Main Dish
Measure out the oats, eggs, cottage cheese, baking powder, cinnamon, vanilla, and salt.
Slice the passion fruit in half and scoop the pulp and seeds into a small serving bowl; set aside.
Combine all measured batter ingredients into the blender and blend on high for 60 seconds until completely smooth.
Allow the batter to rest in the blender for 5 minutes to let the oats fully hydrate.
Preheat a large non-stick skillet over medium-low heat until it reaches approximately 160°C.
Melt a small knob of unsalted butter in the pan, spreading it evenly across the surface.
Pour roughly 60ml of batter per pancake. Cook for 2-3 minutes until bubbles form and the edges look dry.
Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side.
Stack the pancakes on warm plates and top with passion fruit pulp and a drizzle of maple syrup.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
oats
barley
brown rice
buckwheat
Instead of
Cottage Cheese (2% Fat)
cottage cheese
blue cheese
Burrata
Instead of
whole eggs
egg whites
egg yolks
Instead of
baking powder
active dry yeast
baking soda
fresh yeast
Instead of
ground cinnamon
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
vanilla extract
almond extract
cardamom
cinnamon
Instead of
table salt
flake salt
garlic salt
himalayan pink salt
Instead of
unsalted butter
clarified butter (ghee)
nut butters (e.g. almond)
salted butter
Instead of
passion fruit
Avocado
banana
dragon fruit
Instead of
maple syrup
almond butter
apple butter
chocolate sauce