I’m a huge fan of this protein pancake recipe; the pancakes taste like normal pancakes once you top them, and you get a ton of protein from them as well!
Additionally, they re-heat well, and – from someone who seems to always burn the pancakes – they’re super-easy to cook.
I go in and out of making them, but have never put them on the blog – and saw them recently on The Novice Chef – so I’m giving credit there.
Yield: 8 large pancakes
2 cups egg whites
2 cups old fashioned oats
2 cups low fat cottage cheese
2 packets truvia or splenda or regular white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
Combine everything in a food processor or blender until smooth.
Heat a griddle pan or non stick skillet over medium heat. Add a spritz of cooking spray.
Add 1/3 cup of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through.
Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you cook the rest of the pancakes.
Top with your favorite pancake toppings – a bit of whipped butter and some maple syrup and they’re pretty close to the real thing!
Per 2 Large Pancakes: Cal 266, Fat 3, Carb 30, Fiber 4.5, Protein 32
Weight watchers Points Plus: 7 Points