Get ready to flip for these high protein pancakes that ditch the protein powder for cottage cheese, resulting in a stack that's as soft as a pillow. Start your day with this short stack of joy!
Helpful tips:
- Feel free to use whatever topping you prefer. I like fresh strawberries and maple syrup, but you could also use sugar-free syrup, a drizzle of peanut butter, or frozen berries that have been heated up on the stovetop to release some of their juices.
- Use rolled oats or instant oats for this recipe; do not use steel cut oats.
INGREDIENTS:
- ½ cup rolled oats
- ½ cup low fat cottage cheese (1%)
- 2 large eggs
- ½ tsp baking powder (optional but recommended)
- ¼ tsp cinnamon
- ¼ tsp vanilla
- ½ cup halved strawberries
- 1 tbsp pure maple syrup
INSTRUCTIONS:
- Place the oats, cottage cheese, eggs, baking powder, cinnamon, and vanilla in a blender. Blend until well combined.
- Heat a large nonstick skillet over medium heat. Spray with cooking spray. Pour the batter into pancakes in the skillet. Note that the batter and pancakes will be relatively thin – that’s normal. Cook for approximately 2 minutes, then flip and continue cooking an additional minute.
- Remove the cooked pancakes with a spatula and set aside on a plate. Repeat cooking process with remaining batter.
- Top pancakes with strawberries and maple syrup. Enjoy.
Nutrition: 471 calories, 14.5 g fat, 4.5 g saturated fat, 830 mg sodium, 52 g carbohydrate, 6 g fiber, 20.5 g sugar, 13 g added sugar, 32.5 g protein