Cottage Cheese Pancakes
I wasted far too much time trying to create a tasty high protein pancake. These cottage cheese pancakes are actually delicious. They are by no means a low-calorie pancake but since they are made with cottage cheese, eggs and oats, you are getting a lot of good and healthy nutrients from them. You're getting good cholesterol from the eggs, fiber from the oats, and protein from the cottage cheese to name a few.
The entire batch serves 3 and is 481 calories, 41g carbs. 20g of fat and 36g protein (without toppings).
Ingredients:
1/2 cup cottage cheese
1/2 cup oats
2 large eggs
1/8 teaspoon kosher salt
Optional toppings: Maple syrup, jam, or sliced berries, for serving
Method:
Place the oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined, about 30 seconds.
Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart.
Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more.
Transfer to a plate.
Repeat cooking the remaining batter.
These pancakes are best when eaten fresh off the pan and still warm. Serve with maple syrup, honey, or jam.
