Fluffy Protein Pancakes

10 mins
Serves 5
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Directions

  1. 1Add 3 eggs and 120g of 0% cottage cheese to a blender.
  2. 2Add 3 eggs and 120g of 0% cottage cheese to a blender.
  3. 3Add 3 eggs and 120g of 0% cottage cheese to a blender.
  4. 4Screw the lid on and blend until completely smooth.
  5. 5Screw the lid on and blend until completely smooth.
  6. 6Screw the lid on and blend until completely smooth.
  7. 7In a bowl, add 80g of plain flour, 30g of vanilla protein powder, 15g of 0 calorie sweetener, and a teaspoon of baking powder.
  8. 8In a bowl, add 80g of plain flour, 30g of vanilla protein powder, 15g of 0 calorie sweetener, and a teaspoon of baking powder.
  9. 9In a bowl, add 80g of plain flour, 30g of vanilla protein powder, 15g of 0 calorie sweetener, and a teaspoon of baking powder.
  10. 10Stir the dry ingredients to remove any clumps.
  11. 11Stir the dry ingredients to remove any clumps.
  12. 12Stir the dry ingredients to remove any clumps.
  13. 13Add the blended wet mixture to the dry ingredients and gently combine without over-mixing to form the batter.
  14. 14Add the blended wet mixture to the dry ingredients and gently combine without over-mixing to form the batter.
  15. 15Add the blended wet mixture to the dry ingredients and gently combine without over-mixing to form the batter.
  16. 16Lightly grease a pan on low heat and add about 1/5 of the pancake batter (approximately a quarter cup).
  17. 17Lightly grease a pan on low heat and add about 1/5 of the pancake batter (approximately a quarter cup).
  18. 18Lightly grease a pan on low heat and add about 1/5 of the pancake batter (approximately a quarter cup).
  19. 19Place a lid on top and cook for about 2 minutes, or until you start to see bubbles.
  20. 20Place a lid on top and cook for about 2 minutes, or until you start to see bubbles.
  21. 21Place a lid on top and cook for about 2 minutes, or until you start to see bubbles.
  22. 22Flip the pancake over, replace the lid, and cook for another 2 minutes.
  23. 23Flip the pancake over, replace the lid, and cook for another 2 minutes.
  24. 24Flip the pancake over, replace the lid, and cook for another 2 minutes.
  25. 25Repeat for 5 pancakes, or make more for meal prep.
  26. 26Repeat for 5 pancakes, or make more for meal prep.
  27. 27Repeat for 5 pancakes, or make more for meal prep.

Ingredients

  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 120 g fat-free cottage cheese
  • 120 g fat-free cottage cheese
  • 120 g fat-free cottage cheese
  • 1 dash vanilla extract
  • 1 dash vanilla extract
  • 1 dash vanilla extract
  • 80 g plain flour
  • 80 g plain flour
  • 80 g plain flour
  • 30 g vanilla protein powder
  • 30 g vanilla protein powder
  • 30 g vanilla protein powder
  • 15 g 0 calorie sweetener
  • 15 g 0 calorie sweetener
  • 15 g 0 calorie sweetener
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 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.