Protein - packed Cottage Cheese Pancakes
Cottage cheese is low in calories and packed with tons of protein. And it makes a great ingredient to boost your protein in a pancake. They make a great pair! High protein, low calorie breakfast, dessert or a midday snack
Equipment
- 1 NUTRIBULLET for grinding oats
Ingredients
- 2 large eggs
- 10 oz 280g/1.25 cup 2% cottage cheese
- 1/2 cup 50g old fashioned oats - ground
- 1/4 cup 30g all purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Instructions
- In a mixing bowl, beat the 2 large eggs and mix in ½ tsp vanilla extract. No sugar or additional sweetness is added in this recipe to keep it low-calorie and let the natural flavors shine.
- Stir in 10 ounces of cottage cheese. Mix until well combined.
- In a separate bowl, combine ½ cup of oats with ½ tsp baking soda and 1 tsp baking powder. Grinding the oats can help achieve a finer texture, so use a blender (like NUTRIBULLET) or food processor to do this.
- Add 30 grams of all-purpose flour to the oat mixture. If you prefer to avoid flour, you can substitute with more oats or any other flour of your choice. Add flour gradually, adjusting until you reach your desired batter consistency.
- Gently fold the dry ingredients into the wet mixture. Aim for a consistency that’s not too dense—if it’s too thick, add a little more milk or water to loosen it up.
- Heat a non-stick pan over medium heat. You can test the temperature by dropping a small amount of batter onto the pan—if it sizzles, it’s ready.
- For efficiency, you can make one large pancake at a time. Pour 5 - 7 ounces of batter (weighing it ensures consistency) into the pan. Let it cook until bubbles form and the edges start to look dry before flipping. This usually takes about 2-3 minutes on each side.
- If you prefer smaller pancakes, the batter can be divided into smaller portions, resulting in about 3 pancakes from this batch. Smaller pancakes will retain their shape better and won’t deflate.