Protein Pancakes
Directions
- 1Mix two cups of cottage cheese with four eggs, self-rising flour, sugar-free maple syrup and vanilla extract in a food processor.
- 2Mix two cups of cottage cheese with four eggs, self-rising flour, sugar-free maple syrup and vanilla extract in a food processor.
- 3Mix two cups of cottage cheese with four eggs, self-rising flour, sugar-free maple syrup and vanilla extract in a food processor.
- 4Cook the mixture in muffin rings with blueberries until fluffy.
- 5Cook the mixture in muffin rings with blueberries until fluffy.
- 6Cook the mixture in muffin rings with blueberries until fluffy.
- 7Make bloob sauce with blueberries, sugar free maple syrup and cornstarch simmered until thick.
- 8Make bloob sauce with blueberries, sugar free maple syrup and cornstarch simmered until thick.
- 9Make bloob sauce with blueberries, sugar free maple syrup and cornstarch simmered until thick.
- 10Pour the bloob sauce over the pancakes.
- 11Pour the bloob sauce over the pancakes.
- 12Pour the bloob sauce over the pancakes.
Ingredients
- 2 Cups Low Fat Cottage Cheese
- 2 Cups Low Fat Cottage Cheese
- 2 Cups Low Fat Cottage Cheese
- 4 Whole Eggs
- 4 Whole Eggs
- 4 Whole Eggs
- 1 Tsp Vanilla Extract
- 1 Tsp Vanilla Extract
- 1 Tsp Vanilla Extract
- 4 Tbsp SF Maple Syrup
- 4 Tbsp SF Maple Syrup
- 4 Tbsp SF Maple Syrup
- 1.25 Cups Self Rising Flour
- 1.25 Cups Self Rising Flour
- 1.25 Cups Self Rising Flour
- 0.5 Cup Blueberries
- 0.5 Cup Blueberries
- 0.5 Cup Blueberries
- 0.25 Cup SF Maple Syrup
- 0.25 Cup SF Maple Syrup
- 0.25 Cup SF Maple Syrup
- 1 Tbsp Cornstarch
- 1 Tbsp Cornstarch
- 1 Tbsp Cornstarch
Equipment
food processormuffin ringsfrying pan