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According to George these protein pancakes this morning were 'Good.' And then he dived right in.

According to George these protein pancakes this morning were ‘Good.’ And then he dived right in.

SUNDAY MORNING, SARRIS BUNGALOW, AUSTIN, TEXAS — I had always planned to make protein pancakes and have a stockpile of recipes saved on Pinterest.

But an overloaded pantry has necessitated that something be done with the big vat of protein powder bought six months ago — and that day was today.

I followed a recipe from ThatsWhatWeDiD.com, with my own twists and turns.

She says use:

1/2 cup old-fashioned oatmeal (I ended up using 1 1/2 rolled oats).

The sauce is so easy. Take frozen blueberries and put in saucepan, heat and add a little lemon juice.

The sauce is so easy. Take frozen blueberries and put in saucepan, heat and add a little lemon juice.

I didn’t use cottage cheese, but used 2 scoops vanilla protein powder.

She says use 4 to 6 egg whites, I used 3 whole cage free eggs.

(I did add 1/2 cup soy milk.)

Then a pinch of cinnamon and 1/4 teaspoon vanilla extract — and we were off to the races, as they say.

Plus, I had this bag of blueberries in the freezer. So those went into a sauce pan with a little lemon juice. And voila, instant topper for the oatmeal/protein pancakes.

This recipe is so darn easy because you put everything in a blender together. (Heck, you could even hand mix it if you needed.)

I used 1/4 cup measurement to scoop out the batter for the cakes. And I coated the pan with spray can organic coconut oil.

I could tell when it was time to flip because when I gently nudged the sides of the individual cakes they would slide a bit.

The consistency reminds me of an oatmeal cookie, which I love. But next time I’m gonna use only one scoop of protein powder, cause I could kinda taste the granules and I’m not a huge fan of that texture…I like my pancakes smooth.