Protein Packed Oatmeal Raisin Cookie Pancakes with Cream Cheese Syrup

Did you ever have one of those days where you just wanted Breakfast for Dinner?  Yeah, me too!  This was no exception.  Now I work out twice a day – cardio in the morning and then weight training after work/evening.  I had had a pretty rough day at work which meant I was going to have a killer evening workout.  One of the BEST ways to alleviate stress; makes me work out harder and stronger.  Really gets those muscles pumping and blood flooding!   Using SI03‘s AMAZING Syntrax Protein Powders has been awesome for me. When I shared my Protein Packed Chocolate Chip Oatmeal Cookie Pancakes with Chocolate Cream Syrup recipe, the response was overwhelming.  What was funny though is I got some emails from Raisin Cookie Lovers – they felt slighted.  That they were tired of the chocolate chip getting the lime light!  Folks, I’m sorry, please forgive me for not paying homage to the lusciously delicious, naturally sweetened Raisin.

I think with this recipe I earned my way back into your good graces… and your tummies *wink*

So I must say ‘Thank You’ to all of you that were mad at me for not giving the almighty raisin it’s due.  Now back to my bad day and the creation of this recipe…

Now I’m in the midst of doing biceps and triceps day (do you guys split up your weight training into body-part days or do total body daily workouts?  Since Mr. Fantabulous trains me we do the 5 days a week/2 days off with a different major body part each night: Biceps and Triceps, Chest, Legs, Back and ending with Shoulders (he does Traps as well that night but I don’t). Anyway in the midst of my one set my stomach had started to grumble pretty bad.  See I was having such a bad day that I forgot to eat lunch.  Well by the now, some 6 hours post lunch (if it happened) I was famished!  So truth be told my mind wasn’t 100% focused on the rest of my workout as all I kept thinking about was what I was going to eat.  LOL

Close to the end of my workout I still hadn’t figured it out and had pretty  much settled on tuna a commercial came on the radio talking about all-you-can eat pancakes.  For some reason that just sounded awesome – even Mr. Fantabulous said “Honey I so could go for pancakes when we’re done working out.  Can you make me some?”  Now I normally am not a pancake fan as I find them too heavy but considering I could have eaten my arm off I was so in the mood for some hardcore carnage!

After I made his stack I was going to have one of his buttermilk ones but that was just not something I was feeling.  I had then spied my container of oats and knew I wanted my oatmeal pancakes.  Now full disclosure I was going to make those oatmeal chocolate chip ones (cause they are AWESOME!) but I remembered all of you that were mad at me for ignoring the raisin.  So literally it’s because of you that I came up with this recipe.

Seriously this was so good and tasted EXACTLY like an oatmeal raisin cookie!  I seriously was loving these – even more than I think the chocolate chip ones! Now I tried it a few ways – nekkid (no, not me silly.. I meant no syrup or butter), with maple syrup and butter and then with this cream cheese syrup. I really dug the butter only but the cream cheese syrup!  OMG!  No really.. O M G!  I am at a loss for words on how amazing this is/was/is… I kinda ate it all so I guess it’s past tense.  LOL

So whether you eat yours nekkid or covered in syrup, go have yourself some Breakfast for Dinner and while you’re at it, make it a super healthy HIGH PROTEIN one to boot!  These Protein Packed Oatmeal Raisin Cookie Pancakes with Cream Cheese Syrup sure will put your in a happy place for sure!  Your tummy will thank you for it!

Do yourself a favor, if you haven’t done so already check out my friends at SI03 and their AMAZING Syntrax Protein Powders. You owe it to yourself! Plus your tummy will thank you for such awesome flavors!

Protein Packed Oatmeal Raisin Cookie Pancakes with Cream Cheese Syrup

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• Author: The Kitchen Whisperer

Ingredients

Pancakes

• 1 cup oat flour *see note on how to make it
• 1 scoop (1/4 cup) of Syntrax Nectar Medical Protein Powder (unflavored) or Vanilla Bean Torte
• 1 cup old fashioned oats
• 1 teaspoon cinnamon
• 4 tablespoon brown sugar OR use 6 teaspoon Splenda Brown Sugar Blend
• 3 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoon corn starch
• 2 XL eggs
• 1 1/2 cups milk
• 2 tablespoon natural apple sauce
• 1 teaspoon vanilla extract
• 1–2 cups raisins (however many you like)

Cream Cheese Syrup

• 3 ounces fat free cream cheese, softened
• 2 teaspoon butter, softened
• 2 tablespoon confectioner’s sugar
• 2–3 tablespoon milk

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Instructions

1. In a bowl whisk together the oat flour, protein powder, cinnamon, brown sugar baking soda, salt and corn starch.
2. In a separate bowl beat together the eggs, milk, apple sauce and vanilla.
3. Add the wet ingredients to the dry and whisk together just to blend. Don’t overbeat.
4. Stir in the oats just until mixed.
5. Set aside for 15 minutes.
6. Heat a griddle over medium heat.
7. Spray with cooking spray.
8. Gently stir you batter – you want it thick but still somewhat slightly pourable.
9. Measure out 1/3 cup batter onto your pan.
10. After one minute into cooking, add some raisins to the top of the pancakes – you can mix it in the batter but I prefer them on top as they don’t tend to weigh down the cake then.
11. Gently press them down.
12. After 2-3 minutes or when you start to see bubbles form, slide your spatula underneath and gently flip. You want the bottoms to be golden brown.
13. Cook for another 2-3 minutes.
14. Repeat to make the rest of the pancakes.
15. While the pancakes are cooking make the cream cheese syrup by placing the cream cheese and butter in a microwave safe bowl and heating for 15-20 seconds or just until you can mix it easily with a spoon.
16. Add in the sugar and mix. The mixture will be thick.
17. Add a tablespoon of milk at a time or until the desired consistency is met. I usually go for 2 1/2 tablespoon as I don’t like a thin syrup.
18. Drizzle on top of the pancakes.
19. To save the batter, cover and store in the fridge for 2 days.

Notes

To make oat flour:
Place1 1/2 cup old fashioned oats in the food processor and pulse/pulverize until you have a powder.

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