COTTAGE CHEESE PANCAKES | high protein breakfast recipe

Start by adding 1 cup of rolled oats (80 grams) into a blender.

Add 1 cup of low-fat cottage cheese to the blender.

Pour in 3/4 cup of liquid egg whites (160 grams).

Add 2 teaspoons of baking powder and 2 teaspoons of cinnamon to the blender.

Optionally, add 1 teaspoon of vanilla extract for flavor.

Blend all ingredients until you achieve a well-blended, thin pancake batter.

Heat a medium non-stick pan over medium-low heat and grease it with coconut oil, butter, or a non-aerosol cooking spray.

Scoop about 1/4 cup of batter into the pan to form small pancakes.

Cook the pancakes for about 3 minutes until tiny bubbles form around the edges and they begin to set.

Flip the pancakes once they are light and golden on top, and cook for another 2-3 minutes until set and golden brown on both sides.

Repeat the cooking process until all batter is used up.

Let the pancakes cool to room temperature after cooking, then transfer them to an airtight container.

Store in the fridge for up to 5 days or in the freezer for up to 3 months.

To reheat, use a toaster oven or microwave and top with your favorite toppings like fresh berries, maple syrup, nut butter, or Greek yogurt.

Equipment Needed

Spice Level:

Dietary