Get your greens in this St. Patrick's Day--no food coloring required. These protein pancakes are filling and delicious, plus they help you sneak some extra energizing greens into your morning.
If you're a bit squeamish about putting spinach in your pancakes (and I certainly don't blame you--they're a bit ugly), ease into it by starting small and using slightly more each time you prepare them. I will also note that the cottage cheese (which adds extra protein and makes these super filling) also makes the pancakes very moist. Cook them thoroughly, but also know that the centers may still be slightly soft afterward.
Sneaky Green Protein Pancakes
1/2 cup rolled oats
1/4 cup cottage cheese
1 egg (or 1 flax egg: 1 Tbs. ground flax + 3 Tbs. warm water. Let sit 10 minutes to gel)
1 handful fresh spinach
2 Tbs. hemp seeds (optional, for extra protein)
1/4 cup unsweetened almond milk
Optional mix-ins of your choice (fresh berries, chocolate chips, cacao nibs, banana slices, etc.)
Heat pan or griddle on low-medium heat and grease with coconut oil. Put all ingredients except mix-ins into the blender and blend until throughly combined. Pour batter onto griddle, approximately 1/4 cup per pancake, and sprinkle on mix-ins as desired. Flip when pancakes begin to bubble and continue cooking. When fully cooked, enjoy plain or with a light drizzle of pure maple syrup.