Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

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 ScratchUsually 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!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

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.

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

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. 

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

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!!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup
Yields 16
This is a healthy pancake recipe, high in protein, and so incredibly delicious!
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For the pancakes
  1. 2 2/3 cups gluten free whole grain oats
  2. 2 tsp baking powder
  3. 1 cup cottage cheese
  4. 1 cup water
  5. 4 eggs
  6. 2 tsp coconut oil
  7. 2 tsp vanilla extract
  8. pinch of cardamom
  9. pinch of cinnamon
  10. 1 cup thinly sliced rhubarb
For the fruit syrup
  1. 2 cups frozen strawberries
  2. 1/3 cup water
  3. juice of one orange
  4. 4 Tbsp pure maple syrup
  5. 1/4 tsp orange zest
  6. 1 tsp vanilla extract
  7. pinch of salt
For the pancakes
  1. Preheat non-stick griddle to 400 F, or a non-stick pan on medium to medium-high heat.
  2. 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.
  3. 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.
  4. Fold in the rhubarb.
  5. 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.
  6. Serve with butter (optional) and strawberry orange syrup.
For the fruit syrup
  1. Add 2 cups of frozen strawberries and 1/3 cup of water to a pot. Bring to a rolling boil on medium-high heat.
  2. 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.
  3. Take off heat, and stir in the vanilla, salt, and orange zest. Serve over rhubarb oatmeal pancakes.
Adapted from Tastes Better From Scratch
Sweet Blooming Roots http://www.sweetbloomingroots.com/


A Twist on Fresas con Crema


Hola amigos! Less than a week from today, on the 16th of September, Mexico will be celebrating its 206th year of independence! Here I am, watching videos on youtube of the celebration of the Grito de Independencia. Tears are flowing, and my heart is hurting with a deep love for my home country, remembering faded but unforgettable memories. 


I am realizing that my heart will probably always be torn, while also being completed by two countries. Being, and having grown up Mennonite I never felt like I could fully identify as Mexican. This was because being a Mennonite wasn’t only a matter of faith, but also a different culture altogether. However, because I was a more progressive Mennonite and didn’t dress traditionally, many Mexican people wouldn’t believe that I was Mennonite. When I moved to Canada, I perhaps took on more of a Mexican identity, because that’s what many of my friends saw me as. In Canada, however, I’ve had to convince individuals so many times that I’m Mexican, because I don’t look Mexican. It’s kinda funny. Having grown up Mennonite in Mexico, and then moving to Canada, I have often felt like I don’t completely belong or fit in anywhere. Each place transforms and shapes who you are. However, my life has been enriched by people and experiences in both of my homes, and ultimately I wouldn’t trade that for anything.


The Mexican Independence Day was always particularly special to me, since it happened the day after my birthday. Not only did it mean that I never had to go to school the following day (which was PERFECT for sleepovers!), but late at night on my birthday a great amount of people would gather up in CuauhtĂ©moc city for the Grito de Independencia. Sharing a birthday with this special event, had the effect of making me feel special, while also feeling so proud to be Mexican. I clearly remember my friend and I looking out of the bedroom window into the dark night, trying to catch sight of the fireworks far in the distance. You could always see the city lights flickering, as CuauhtĂ©moc is built around and partly on a mountain. When I was old enough, I got to go to the Grito de Independencia myself. The Grito, in short, is an event on the night leading up to Mexico’s Independence Day (on which there usually is a parade). It symbolizes the way Miguel Hidalgo gathered his people by ringing the church bells, declaring the beginning of the War of Independence against the Spanish colonial government. People gather to honour heroes, and to celebrate Mexico’s independence, with fireworks, music, and lots of cheering, of course. I used to always joke that the fireworks were meant for me though!

Here is an example of one of the many Mexican Gritos de Independencia:

I have to admit, I haven’t really celebrated this Mexican holiday all that much in Canada, especially not in the later years. I’ve always thought it would be cool to do something, maybe even have fireworks. Perhaps one year I’ll make it into something special and form a tradition, before I forget what it’s like! Speaking of forgetting, I have noticed my Spanish getting a little rustier, so this weekend, believe it or not, I decided to have a Spanish conversation out loud, while driving home. Clearly it ended up being a one-sided conversation! Haha! I thought to myself, hey, I should do this more often, so that my tongue remembers how to speak Spanish. 


Can you tell I’m feeling incredibly nostalgic!? Lets move on to a new recipe! Recently, I shared a corn on the cob recipe, somewhat, but not quite similar to the Mexican street-food version. Another amazing Mexican street-food is “Fresas con Crema” (strawberries swimming in sweet cream). It is to die for!

So, continuing with the Mexican celebration vibes, today I’m sharing my own version of Fresas con Crema. This recipe was originally inspired by a recipe that I found on Pinterest, but ultimately, it reminded me of a Mexican street-food favorite. No, it doesn’t really taste the same at all, but it’s still really delicious! Find the recipe below:


Thank you for taking the time to read my long story!

A Twist on Fresas con Crema
Serves 2
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  1. 8 strawberries, hulled and sliced
  2. 1/2 cup heavy whipping cream (35%)
  3. 1/2 tsp. vanilla extract
  4. Salt to taste
  5. 2 Tbsp. icing sugar
  6. 1/8 tsp. almond extract
  7. 1/8 tsp. cardamom
  8. 1/4 tsp. orange zest
  9. 4 Tbsp. cream cheese
  10. 3 Tbsp. shaved, toasted almonds
  1. Add the cream, vanilla extract, and salt to a bowl. Whip mixture until stiff peaks form.
  2. Add the rest of the ingredients (except almonds) and mix until a smooth mixture forms.
  3. Toast the almonds in a frying pan, stirring gently, but consistently.
  4. Using two small bowls, layer the dessert alternating between the cream mixture and the sliced strawberries, starting and ending with the cream. Top with roasted shaved almonds. Serve immediately or chill in the refrigerator until later.
  1. You may choose to leave out the following ingredients for a simple vanilla taste: almond extract, cardamom, orange zest.
Sweet Blooming Roots http://www.sweetbloomingroots.com/