So…it’s Shrove Tuesday…or better known as “Pancake Day”. And while traditionally a day to use up all the flour and milk and eggs in the house, it’s become a day in our house that means EATING PANCAKES FOR DINNER.
But honestly…pancakes make an unusually terrific lunch box item. I was interviewed once for a t.v. show about packing lunches for back-to-school. And the interviewer kept going on about sending pancakes for school lunch. Something that hadn’t honestly occurred to me before. And I’m not sure why because I send just about ANYTHING else (that’s real food).
So I began sending pancakes for school lunch. Growing up we always had pancakes for dinner on Pancake Day. And I have kept the tradition going. But they actually get fed pancakes at school, as well. It’s a pretty pancaked-packed day — maybe a bit overboard. But do kids honestly mind? I doubt it.
This day always hits around Maple Syrup season, as well. How fitting!! Being the best pancake topping around! This month’s Lunchbox Kitchen episode (the Rogers Show I host) theme is MAPLE SYRUP, and I teach the viewers how to make these really simple pancakes (for placing under maple syrup). Though, in my household, we make a bazillion types of pancakes (fermented spelt, sprouted, almond four, savoury, banana, regular ol’) I think these are my favourite. Though not traditional…they are CRAZY-PACKED with protein, are fairly easy to digest, super easy to make, AND….my kids love ’em.
I so often get asked how to get more protein into a school lunch — with something they will ACTUALLY EAT. These pancakes may be your answer. Just don’t let them see what’s in there. Haha.
THREE-INGREDIENT PROTEIN PANCAKES
- 1 cup minute oats (or whole oats pulverized a bit in the blender) – NOT INSTANT
- 1 cup organic, full-fat cottage cheese
- 1 cup farm-fresh eggs
- cinnamon, pinch or two
- 1/2 tsp pure vanilla extract
- ghee or coconut oil, for frying
- fresh fruit, for topping
- pure maple syrup, for topping
- almond butter, for topping (not if sending to school)
Place first three ingredients in the blender. Blend at high speed until well combined. If using add cinnamon and/or vanilla now. Blend again.
Heat pan or skillet to medium-high heat. Melt chosen fat. Add desired amount of batter (1/4 cup is good for average-sized pancake) and cook. Lower heat if you suspect it’s started to burn a little. But don’t flip over until you see little bubbles form on the top of the uncooked pancake. This will take 2 or 3 minutes. Once you see the bubbles, flip over the pancake and cook the other side for another 1 or 2 minutes.
Keep batter in fridge and use as needed. OR store between pieces of parchment, wrap well and store in fridge for future use. Send to school at room temperature. Or heat in toaster if grabbing for breakfast.
Serve pancakes with topping suggestions above. If sending syrup is too messy consider adding it straight to the batter — it’ll be sweet and maple-y and not messy at all.