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Fluffy Red White and Blue Protein Pancakes

red white and blue protein pancakes - featured image
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A wholesome and colorful protein-packed pancake recipe featuring layers of red beet powder, white cottage cheese and Greek yogurt, and blue blueberries for a festive and nutritious breakfast.

Ingredients

Scale
  • 1 cup (120 g) oat flour (or whole wheat flour for a heartier texture)
  • 1 scoop (about 30 g) vanilla or unflavored whey protein powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120 g) low-fat cottage cheese (small-curd preferred)
  • ½ cup (120 g) plain Greek yogurt
  • ¾ cup (180 ml) milk of choice (dairy or almond milk)
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp beet powder or 2 tbsp freeze-dried strawberries, crushed (for red layer)
  • ½ cup (75 g) fresh or frozen blueberries (for blue layer)
  • Optional toppings: Greek yogurt or whipped cream, maple syrup or honey, extra fresh berries

Instructions

  1. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt until combined.
  2. In another bowl, beat the eggs lightly. Add cottage cheese, Greek yogurt, milk, honey, and vanilla extract. Whisk until smooth but expect some texture from the cottage cheese.
  3. Pour wet ingredients into dry ingredients, gently folding with a spatula until just combined. Avoid overmixing.
  4. Divide the batter: scoop about one-third into a small bowl, add beet powder or crushed freeze-dried strawberries, and mix well for the red batter. Add blueberries to the remaining batter for the blue layer, folding gently.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about 1/4 cup of the white batter onto the skillet. Quickly spoon about 1 tbsp of red batter on one side and 1 tbsp of blue batter on the opposite side.
  7. Cook for 2-3 minutes until bubbles form and edges look set, then flip gently and cook for another 2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a plate and tent with foil to keep warm while finishing the batch.
  9. Serve stacked with optional toppings like Greek yogurt, fresh berries, or maple syrup.

Notes

Use a thin, flexible spatula and flip pancakes gently to keep them fluffy. Avoid overmixing the batter. For extra fluff, separate eggs and fold in beaten egg whites last. Beet powder can make batter grainy if overused; add milk if batter is too thick. Cook pancakes in batches of 2-3 to avoid overcrowding the pan. Leftovers store well in fridge for 3 days or frozen for up to 2 months.

Nutrition

Keywords: protein pancakes, colorful pancakes, healthy breakfast, red white and blue pancakes, beet powder pancakes, blueberry pancakes, cottage cheese pancakes

Find it online: https://evabakery.com/fluffy-red-white-and-blue-protein-pancakes-easy-recipe-for-wholesome-breakfast/