Directions
- 1Place a blender container over a scale and add two cups of 2% milk, two and two-thirds cups of low-fat cottage cheese, one-half cup of unsweetened applesauce, one-fourth cup of maple syrup, and one teaspoon of vanilla extract or vanilla powder.
- 2Cap the container and blend for about 30 seconds until the cottage cheese is completely liquefied.
- 3Place a large bowl over the scale and pour in two and a quarter cups of liquid egg whites.
- 4Whisk the egg whites vigorously until they are nice and foamy.
- 5Place another bowl over a scale and add two-thirds of a cup of powdered milk.
- 6Add four cups of oat flour, two teaspoons of baking powder, one-half teaspoon of baking soda, and one-half teaspoon of salt.
- 7Mix all of the dry ingredients together.
- 8Give the egg whites one more quick whisk to reform any dissolved foam.
- 9Pour the milk mixture into the bowl with the egg whites and stir.
- 10While constantly whisking, slowly add in the dry ingredients bit by bit to form the batter.
- 11Get out your two half sheet pans and line them both with parchment paper to prevent any sticking.
- 12Give each sheet pan a hardy spray of oil.
- 13Divide the batter evenly between the two sheet pans.
- 14Spread the batter out across each sheet pan so that you have an even layer throughout.
- 15Bake at 375°F (190°C) for 20–22 minutes.
- 16Let the sheet pans cool for a couple of minutes.
- 17Pull the parchment paper from your sheet pan and lay it down on your cutting surface.
- 18Roll the pizza cutter across to create your pieces.
- 19Cut each sheet pan into twelve equal pieces.
- 20Prepare the pancakes for long-term storage in the freezer. It’s best to freeze these uncovered in the freezer until each piece is frozen solid so that they have the chance to freeze individually.
- 21Place a wire rack down on a sheet tray to raise them up off the surface to allow for air circulation to hit all the sides.
- 22This will also help any moisture that is on the bottom of the pieces dry out to prevent any freezer burn.
- 23For the second tray, place another wire rack down right over the first layer and then stack the remaining pancakes right on top.
- 24Create some space in your freezer, place the tray inside, and let the pancakes freeze solid.
- 25Make another batch. This time, a chocolate chip and a berry version.
- 26Repeat steps for the chocolate chip and berry versions.
- 27Once frozen solid, vacuum seal the pancakes in bags.
- 28To reheat, pull a bag from the freezer, toss a few on a plate, and microwave for one to two minutes until hot.
Ingredients
- 2 cups milk
- 2.67 cups cottage cheese
- 0.5 cup applesauce
- 0.25 cup maple syrup
- 1 tsp vanilla extract or vanilla powder
- 2.25 cups egg whites
- 0.67 cup powdered milk
- 4 cups oat flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 100 grams chocolate chips
- 150 grams sliced strawberries
- 150 grams blueberries
Equipment
blenderscaletwo half sheet pansparchment paperwhiskpizza cutterwire rackvacuum sealer
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