Postpartum Recovery Protein Pancakes
Fluffy oat flour pancakes loaded with protein and iron-rich ingredients to support postpartum recovery and milk production — freezer-friendly for those exhausting early weeks.
PROTEIN 32g
CALORIES 360
P:E RATIO 8.9
TIME 25m
YIELD 4
P:E 8.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 cups oat flour (or blended rolled oats) CARB BASE
1 cup cottage cheese DAIRY
4 large eggs 32G PROTEIN
1 scoop vanilla protein powder FLAVOR
2 tablespoons ground flaxseed FLAVOR
1 tablespoon brewer's yeast (supports lactation) FLAVOR
1 teaspoon baking powder FLAVOR
1 teaspoon cinnamon FLAVOR
1 teaspoon vanilla extract FLAVOR
1 tablespoon coconut oil for cooking FLAVOR
Maple syrup and fresh fruit for serving FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days or freeze with parchment between layers for up to 2 months.
- Batching: Brewer's yeast is a traditional lactation support ingredient — find it in the supplement aisle or online.
- Reheat: Toast frozen pancakes directly in a toaster or toaster oven for 2-3 minutes. Microwave for 30-45 seconds if preferred.
EXECUTION STEPS
01
VEGGIE STEAM-SAUTÉ
Add cottage cheese, eggs, protein powder, vanilla, and flaxseed to a blender. Blend until smooth.
02
VEGGIE STEAM-SAUTÉ
Add oat flour, baking powder, brewer's yeast, and cinnamon. Pulse just until combined — do not over-blend.
03
HIGH HEAT SEAR
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
04
HIGH HEAT SEAR
Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
05
STEP 5
Flip and cook 1-2 more minutes until golden brown.
06
STEP 6
Serve warm with maple syrup and fresh fruit, or cool completely for freezer storage.