Blender Protein Pancakes

This super simple blender pancake recipe is on repeat over here. It’s minimal ingredient list, one-dish clean up and the fact that the whole fam loves them makes them a winner. Play with the toppings to make them work for you and enjoy!

Blender Protein Pancakes

♡ 4 eggs
♡ 1 cup sprouted rolled oats
♡ 1 cup cottage cheese
♡ 1/4 cup Paleovalley grass-fed bone broth protein
♡ 1/4 cup coconut milk
♡ coconut oil (for griddle)

Instructions:
1. Grease skillet or griddle with coconut oil and heat over medium-low heat.
2. In order above, add all ingredients to Vitamix or other blender and blend until thick batter forms. If batter is too thick, slowly add a little water or coconut milk until you reach a thick, pourable batter. (Alternatively, you can use a large bowl and fork/mixer to combine all ingredients. I find a blender works best for a batter without lumps.)
3. Pour batter onto skillet/griddle until pancakes are the size you like, approximately 1/4 cup per pancake.
4. Cook until you see bubbles forming throughout pancake and then flip to other side. Cook for another minute or so until cooked through and browned on both sides.
5. Serve with topping of choice. Blueberries, almond butter, Culina yogurt and real maple syrup are on repeat over here. ♡

AIP Pancakes {Gluten-Free, Dairy-Free, Nut-Free, Egg-Free}

I have been gearing up to do the Autoimmune Protocol (AIP) in January. For those of you that are unfamiliar with AIP, it is an elimination protocol where you remove any inflammatory food from your diet for 30+ days to identify any health improvements. Once you feel as though your inflammation has subsided, you gradually introduce foods to identify any that trigger inflammation.

Why am I doing this?? During our infertility journey, I was diagnosed with Hashimotos and over the years have experienced several instances of extreme inflammation that are impacting my health. I have muddled through removing gluten, dairy and soy from my diet but I have never removed all grains, alcohol, coffee and many others that are so widely used in the standard diet. This is an experiment, an experiment that will enable (hopefully) me to identify the foods that work (and don’t work) for me as I continue to move through my health journey.

Queue, trying to create recipes and foods that bring me joy that fit in the limited box of AIP so I don’t feel deprived during the process and create recipes I love for the long run. I am happy to say, this AIP pancake recipe is delicious, checks all the boxes and even if you aren’t on AIP, I guarantee you will enjoy them!

AIP Pancakes

♡ 1 1/4c milk of choice (I used homemade coconut milk)
♡ 1 tbsp maple syrup
♡ 3/4 cup cassava flour
♡ 1/2 cup tigernut flour
♡ 1/4 cup arrowroot flour
♡ 2 tsp cinnamon
♡ 20g collagen
♡ 1 tsp baking soda
♡ 1 tbsp coconut oil, melted

Instructions:
1. Grease skillet or griddle with coconut oil and heat over medium heat.
2. In order above, add all ingredients to Vitamix or other blender and blend until thick batter forms. If batter is too thick, slowly add a little water until you reach a thick, pourable batter. (Alternatively, you can use a large bowl and fork/mixer to combine all ingredients. I find a blender works best for a batter without lumps.)
3. Pour batter onto skillet/griddle until pancakes are the size you like, approximately 1/4 cup per pancake.
4. Cook until you see bubbles forming throughout pancake and then flip to other side. Cook for another minute or so until cooked through and browned on both sides.
5. Serve with topping of choice. Strawberries and real maple syrup are my go to. ♡