Brown Butter Protein Baked Oats with Maple
My favorite healthy-ish protein pancake, made in a cast iron pan
Servings 2
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup oats
- 1 1/2 scoops vanilla protein powder I use the Orgain Vegan brand, which is the best I’ve tried
- 1 pinch sea salt
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 2 eggs
- 1 cup almond milk
- 2 tbsp smooth peanut butter
- 2 tsp honey
- 1/2 tsp vanilla extract
- Real Maine maple syrup for topping
Instructions
- Preheat oven to 475°F and heat a 10” cast iron skillet over medium-high.
- In a blender cup, measure the oats, vanilla protein powder, sea salt, cinnamon, and baking powder.
- Blitz dry ingredients until a powder is formed (10-15 seconds).
- Add butter to hot cast iron pan and swirl as it melts, coating the sides of the pan and bottom evenly.
- Keep an eye on it as it browns, being careful not to burn. If it starts to take on too much color, move it off the heat.
- On top of the dry ingredients, add eggs, almond milk, peanut butter, honey, and vanilla. If the liquid is too high to screw on the lid, pre-mix everything together with a chopstick.
- Screw on the lid and blend batter for 10-20 seconds until combined.
- Pour batter into buttered cast iron skillet and immediately transfer to preheated oven.
- Bake for 20 minutes until golden and firm.
- Flip onto a plate and drizzle with real maple syrup.