Lately I’ve been obsessed with these oatmeal protein pancakes! I recently decided to add rhubarb to them, which made me love them even more! The recipe is originally from Tastes Better From Scratch. Usually Kevin and I eat them with peanut butter, bananas, and a little bit of pure maple syrup. I decided to play around with the recipe a little, and so the Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup were created!
What I love about this recipe, is how quickly it can be made, with not too many dirty dishes. It somehow doesn’t seem like it takes that much longer to make, than buying and using a prepackaged mix. Plus it is MUCH healthier, and packed with protein (cottage cheese and eggs are both high in protein). Of course, the level of healthiness all depends on what you put on the pancakes after the fact. You can easily skip the butter, and if you don’t mind the tartness you could add a little less maple syrup to the fruit syrup. Or, if you don’t have enough time to make the strawberry-orange syrup, the rhubarb pancakes are honestly amazing served with just pure maple syrup as well.
Another reason why I love this recipe is because it makes my house smell like oatmeal cookies every time! Oh, and did I mention that they are also gluten free for those of you that are gluten intolerant? Just make sure that you get whole grain oats that are guaranteed to be gluten free.
Hopefully you will take some time to try out this recipe. Perhaps on the weekend? You can always make more, so that you have access to a quick and healthy breakfast during the week as well! You’ll thank me later. 😉 If you try out this recipe, make sure to let me know what you think. Have a fantastic week!!
- 2 2/3 cups gluten free whole grain oats
- 2 tsp baking powder
- 1 cup cottage cheese
- 1 cup water
- 4 eggs
- 2 tsp coconut oil
- 2 tsp vanilla extract
- pinch of cardamom
- pinch of cinnamon
- 1 cup thinly sliced rhubarb
- 2 cups frozen strawberries
- 1/3 cup water
- juice of one orange
- 4 Tbsp pure maple syrup
- 1/4 tsp orange zest
- 1 tsp vanilla extract
- pinch of salt
- Preheat non-stick griddle to 400 F, or a non-stick pan on medium to medium-high heat.
- Add the whole grain oats and the baking powder to a blender. Blend on the highest speed until a fine flour forms. Empty into a large bowl.
- Add the rest of the pancake ingredients to the blender (except the rhubarb). Blend until the mixture is creamy. Add to the dry ingredients, and whisk until well combined. Let the mixture sit for a few minutes, until the oat flour has soaked up some of the moisture.
- Fold in the rhubarb.
- Using a 1/4 cup, scoop batter onto the heated griddle. Spread them out/flatten them a little. Flip once the edges look cooked. When both sides are golden brown, the pancakes are ready to be eaten.
- Serve with butter (optional) and strawberry orange syrup.
- Add 2 cups of frozen strawberries and 1/3 cup of water to a pot. Bring to a rolling boil on medium-high heat.
- When the strawberries have completely thawed, add the orange juice and maple syrup and let it cook for another minute or two. Using an immersion blender or a regular blender, puree the mixture until a smooth syrup forms.
- Take off heat, and stir in the vanilla, salt, and orange zest. Serve over rhubarb oatmeal pancakes.