Fluffy Cottage Cheese Protein Pancakes
Light, fluffy whole wheat pancakes with a secret ingredient that packs 18 grams of protein into every stack.
Servings: 12 pancakes
Calories: 281kcal
Cost: $3.68 or $0.92/serving
Equipment
- 1 pancake maker (or large skillet)
Ingredients
- 1 cup cottage cheese (I used 2%)
- 4 large eggs
- ½ cup milk of choice (I used Darigold Fit 2%)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Add the cottage cheese, eggs, milk, maple syrup, and vanilla extract to a high-speed blender and blend until smooth. Transfer to a mixing bowl.
- Add the flour, baking powder, and salt and stir until combined. Set aside while you preheat your pancake maker or skillet.
- Heat your pancake maker or large skillet over medium heat and add oil to coat. Once preheated, add ¼ cup of the batter to the pan or to each pancake well. Cook for 2-3 minutes, then flip the pancake and continue to cook for another 1-2 minutes or until done through the middle.
- Repeat step 4 with the remaining batter (you should have 12 pancakes), then serve with your favorite pancake toppings!
Nutrition
Serving: 3pancakes | Calories: 281kcal | Carbohydrates: 35g | Protein: 18g | Fat: 8g | Sodium: 785mg | Fiber: 3g
