This recipe for cottage cheese protein pancakes is one that you can feel good about eating because it's simple to make and contains no processed carbs. For a fast lunch that both you and the kids will enjoy, top them with fresh fruit and maple syrup.
Why We Love This Recipe for Protein PancakesWho would refuse a tasty pancake? They are, after all, always delectable and ideal at any time of day! Traditional varieties, however, may include excessive amounts of sugar and processed carbohydrates, which can cause immediate spikes in energy and subsequent sugar crashes. Therefore, we made the decision to revamp them with this protein pancakerecipe! It’s:
1.a lot of protein
2.made without the use of butter or other oils
3.without refined sugar
4.Gluten-free
5.And it's quite easy to make!
You won't ever want to eat regular pancakes again, we promise!
Ingredients Required
When used in place of flour in standard recipes, rolled oats can boost the amount of fiber present. Make sure the oats you use are gluten-free if you're on a gluten-free diet!
Egg whites give this dish a ton of protein and a very fluffy texture.
All of the components are held together by eggs, which serve as binders. Additionally, they are a great source of protein, good fats, vitamins, and minerals.
Without using actual butter, cottage cheese contributes to the fluffy texture and soft, buttery flavor of these pancakes while increasing their protein value.
This recipe's natural tastes are enhanced by vanilla extract, which gives it a somewhat sweet flavor.
Your pancakes must have baking powder to rise. Don't forget to remember it!
Although cinnamon is strictly optional, it makes your pancakes taste even better!
Optional Add-Ins
Feel free to add more flavors to your batter if you'd want to have some fun! Our favorites are as follows:
- Blueberries
- Chocolate Chips
- Chopped Nuts
- Sprinkles
Toppings
Of course, toppings are not required. On their own, these protein pancakes are delectable.However, if you'd want more choices, consider adding one or more toppings to your pancakes, such:
- Banana Coins
- Sliced Strawberries
- Nut Butter
- Butter
- Maple Syrup
- Chocolate Syrup
- Whipped Cream
How to Make the Best Cottage Cheese Pancakes
1. Blend all the ingredients together until a smooth batter is produced.
2. For at least 10 minutes, let the batter rest and thicken.
3.Make your protein pancakes by placing ½ cup of batter at a time on a griddle or nonstick skillet. Allow each side to cook for 2 minutes, or until totally set and golden brown.
4. Continue until all of the batter has been utilized.
5.Finally, top with your preferred toppings and serve!
Baking Pro Tip
Use cottage cheese with little curds - the smaller the better! This allows the bits to dissolve into the pancakes while they cook, preventing white chunks.
What Is the Key to Making Fluffy Pancakes?
There are various components that contribute to light and fluffy pancakes, all of which are equally significant!
1. Don't overwork the batter. Blend the items until they are completely blended and smooth.
2. A thick batter is desired. If it's too thin, add additional oats and mix until it's thick.
3. Remember to set the batter aside! This permits it to thicken even more and aids in the absorption of some of the liquid by the grains. This is especially true with gluten-free pancakes!
Can I Make Protein Pancakes in Advance?
Yes! We like to make a large quantity to keep on hand throughout the week. Allow to cool before storing leftovers in an airtight jar in the refrigerator for up to 5 days.
Allow your pancakes to cool fully before freezing. Then, wrap each pancake in plastic wrap and place it in a freezer-safe bag or airtight container for up to 1 month.
Recipe for Protein Pancakes
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 minsServings: 10 - 12
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
INGREDIENTS
- 2 cups rolled oats (optional gluten free)
- 2 cups egg whites
- 2 eggs
- 2 cups cottage cheese
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
INGREDIENTS
1. In a blender, combine all of the ingredients. Blend until smooth.
2. Allow the batter to settle for 10 minutes to thicken slightly.
3. Half cup batter in a pan over medium heat Cook for 2 minutes on each side, or until golden brown.
4. Enjoy with your favorite toppings!
NOTES
This recipe yields 10-12 big pancakes! You can make these ahead of time and store them in the fridge to consume throughout the week! Wrap them individually in plastic wrap and freeze for up to 1 month. Just make sure to let the pancakes cool fully before storing them.
Tags:
Breakfast