These easy Protein Pancakes are packed with 30 grams of protein per serving and are made with just 5 everyday ingredients, right in the blender. A healthy spin on traditional pancakes, this recipe uses low-fat cottage cheese, rolled oatmeal, pre-separated egg whites, baking powder, and cinnamon to create light, fluffy, delicious pancakes that are quick to make and super nutritious!
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Timestamps
0:00 Intro, My fittest self for 50!
0:30 Increasing my protein intake
1:06 Add ingredients into your blender
1:49 Benefits of Egg whites to boost protein
2:22 Add baking powder, cinnamon and vanilla
2:43 Blend up your batter
2:56 Prepare your medium non-stick pan with cooking spray
3:34 Add a 1/4 cup of batter to the pan
3:54 Look for the edges of the pancake to bubble and flip
4:22 Scale up the recipe for meal-prep
4:40 Enjoy!
5:14 Outro
RECIPE
1 cup rolled oats
3/4 cup liquid egg whites
1 cup low-fat cottage cheese
2 teaspoons baking powder
2 tsp cinnamon
1 tsp vanilla extract (*optional)
Combine rolled oats, cottage cheese, egg whites, baking powder, cinnamon, and vanilla in a blender.
Blend until everything is well combined (about 30 seconds). You may need to stop to scrape the sides down – you want to have a nice smooth pancake batter-like consistency.
Preheat a non-stick pan or griddle over medium heat and lightly coat with cooking spray. Scoop 1/4 cup of the batter onto the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble. Flip the pancakes and cook for another two minutes or until golden brown.
Top with fresh berries and a drizzle of maple syrup – or a schmear of nut butter!
*Nutritional values do not reflect the toppings.
Serving: 1serving | Calories: 312kcal | Carbohydrates: 38g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 613mg | Potassium: 421mg | Fiber: 6g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg
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