Description
An easy high protein pancake recipe with only 5 ingredients and 30g protein per serving!
Ingredients
Units
Scale
- 1/2 cup low-fat cottage cheese
- 1/2 cup egg whites
- 1 scoop (30g) unflavored whey protein powder
- 1 cup pancake mix
- 1/2 cup water
- oil or butter spray for the pan
Instructions
- Combine all of the ingredients (except the oil spray) in a small blender.
- Blend for 15 seconds, or until smooth.
- Spray a nonstick skillet with avocado oil (or other pan spray) and set over medium-high heat for 3o seconds, or until you can flick a drop of water onto it and it sizzles immediately.
- Pour about 1/3 cup of batter into the pan and spread to about 6 inches in diameter.
- Cook for about 2 minutes, or until bubbles form on the surface of the batter and it’s firm enough to flip.
- Flip over and cook for an additional 20-30 seconds.
- Remove from the pan to a clean plate or platter, and repeat with the rest of the batter until you have 6 pancakes total.
- Serve warm with whatever toppings you like.
- Store leftovers in an airtight container for up to 1 week in the refrigerator, or 6 months in the freezer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 355
- Fat: 4g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 30g