Cottage Cheese Oat Pancakes
Calories 291 (32% from fat)
Fat 10 gram
Saturated Fat 1.7 gram
Trans Fat 0 gram
Cholesterol 88 mg.
Sodium 581 mg.
Carb. 33 gram
Fiber 4 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 21 gram
Ingredients
2 cups oat flour
1 scoop (1/3 cup) protein powder
(We used RYSE Jet-Puffed Marshmallow Flavor Loaded Protein.)
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. monk fruit sweetener
2 Tbsp. allulose sweetener
3/4 cup fat free cottage cheese
4 large egg whites
2 large whole eggs
1 cup fat free milk
2 Tbsp. olive oil
1 tsp. vanilla extract
olive oil spray
High-protein pancakes that don't taste like cardboard. Oat flour, cottage cheese and protein powder blended smooth in 30 seconds. No grit, no weird texture, just pancakes.
1. Add all ingredients to a blender or food processor. Blend for 30–45 seconds, until smooth and fully combined.
2. Let the batter rest for 15 minutes. It will thicken slightly.
3. Heat a nonstick pan over medium-low heat. Lightly coat with olive oil spray. Pour 1/4 cup of batter into the pan for each pancake.
4. Cook until bubbles form on the surface (about 30–35 seconds). Flip and cook for another 30–35 seconds, until lightly golden.
5. Repeat with remaining batter, lightly spraying the pan between batches.
Yield: About 15 pancakes (3 per serving).
You can freeze individual servings for easy re-heating later.
Refrigerator: Store for up to 3 days in an airtight container. Reheat 45 seconds.
Freezer: Store for up to 3 months in an airtight container. Reheat about 2 minutes.
