Fluffy Protein Pancakes
Directions
- 1Add 3 eggs and 120g of 0% cottage cheese to a blender.
- 2Screw the lid on and blend until completely smooth.
- 3In a bowl, add 80g of plain flour, 30g of vanilla protein powder, 15g of 0 calorie sweetener, and a teaspoon of baking powder.
- 4Stir the dry ingredients to remove any clumps.
- 5Add the blended wet mixture to the dry ingredients and gently combine without over-mixing to form the batter.
- 6Lightly grease a pan on low heat and add about 1/5 of the pancake batter (approximately a quarter cup).
- 7Place a lid on top and cook for about 2 minutes, or until you start to see bubbles.
- 8Flip the pancake over, replace the lid, and cook for another 2 minutes.
- 9Repeat for 5 pancakes, or make more for meal prep.
Ingredients
- 3 eggs
- 120 g fat-free cottage cheese
- 1 dash vanilla extract
- 80 g plain flour
- 30 g vanilla protein powder
- 15 g 0 calorie sweetener
- 1 tsp baking powder
- 1 pinch salt
Equipment
blenderbowlwhiskpanlidspatula
Tips
- You can use oat flour for more fiber.
- Do not over-mix the batter to keep the pancakes fluffy.
- To reheat, place frozen pancakes on a plate, cover with a damp paper towel and microwave for 2 minutes until hot.
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