By MK Martz
HIGH PROTEIN PANCAKES
These high protein pancakes get their protein content from cottage cheese rather than protein powder, giving them a softer, tender texture. This is a short stack you’ll love to include in your regular breakfast routine!
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.
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
Updated at: Tue, 11 Jun 2024 01:31:07 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
30
High
Nutrition per serving
Calories498.2 kcal (25%)
Total Fat14.2 g (20%)
Carbs58.6 g (23%)
Sugars19.9 g (22%)
Protein33.8 g (68%)
Sodium851.1 mg (43%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Place the oats, cottage cheese, eggs, baking powder, cinnamon, and vanilla in a blender. Blend until well combined.
Step 2
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.
Step 3
Remove the cooked pancakes with a spatula and set aside on a plate. Repeat cooking process with remaining batter.
Step 4
Top pancakes with strawberries and maple syrup. Enjoy.
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