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Easy Flower Shaped Protein Pancakes | Fun Breakfast Idea

Flower Shaped Protein Pancakes

Flower shaped protein pancakes made with oats, cottage cheese, and vanilla protein powder, cooked in a mold and topped with fresh fruit for a fun, high protein breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • 1 cup low-fat cottage cheese
  • 3 large eggs
  • 1 scoop (about 1/3 cup) vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 cup milk any kind
  • 1 ripe banana mashed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Cooking spray or butter for the griddle
  • 1 cup sliced strawberries and kiwi for garnish

Method
 

  1. Grind the oats: Add the rolled oats to a blender and pulse until they form a fine flour, about 15 seconds. This gives the batter a smooth, cake-like texture instead of a gritty one.
  2. Blend the batter: Add the cottage cheese, eggs, protein powder, baking powder, milk, mashed banana, cinnamon, and salt to the blender with the oat flour. Blend until completely smooth, about 30 seconds, scraping down the sides once.
  3. Rest the batter: Pour the batter into a bowl and let it sit for 5 minutes while the griddle heats. This lets the oats soften slightly and thickens the batter for cleaner petals.
  4. Heat the griddle: Set a nonstick griddle or skillet over medium-low heat and lightly grease a flower-shaped silicone mold or metal ring with cooking spray. Place the mold on the griddle once it feels warm to the touch.
  5. Pour the batter: Fill the petals of the mold about halfway with batter using a spoon or small measuring cup. Avoid overfilling so the pancake keeps its flower shape when it cooks.
  6. Cook the first side: Cook until the edges look set, small bubbles appear on the surface, and the top no longer looks wet, 2 to 3 minutes. The petals should feel firm enough to hold together when touched.
  7. Remove the mold: Using tongs, carefully lift the mold straight up off the pancake, leaving the flower shape behind on the griddle. Work slowly so the thin petal edges don't tear.
  8. Flip the pancake: Slide a thin spatula under the pancake and flip it in one motion. Cook the second side until golden, 1 to 2 minutes more.
  9. Repeat with remaining batter: Wipe the mold clean, regrease it, and repeat the process until all the batter is used, keeping finished pancakes warm on a plate. You should get about 12 flower pancakes total.
  10. Garnish the centers: Arrange each pancake on a plate and place a small slice of strawberry or kiwi in the center to look like the middle of a flower. Add extra slices around the edges for color.
  11. Add a finishing drizzle: Drizzle warm pancakes with a little maple syrup or honey, or add a dollop of Greek yogurt on the side for extra protein.
  12. Serve warm: Bring the plate to the table while the pancakes are still warm and the edges are slightly crisp for the best texture contrast with the soft centers.