These fluffy high protein pancakes are perfect for a nutritious breakfast or a post-workout meal. Packed with protein and flavor, they are sure to keep you satisfied throughout the morning!
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese (low-fat or regular)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- Cooking spray or oil for the skillet
Optional Toppings:
- Fresh fruit (e.g., berries, banana slices)
- Greek yogurt
- Nut butter
- Maple syrup
Instructions
Step 1: Prepare the Batter
- In a blender or food processor, combine the rolled oats, cottage cheese, eggs, vanilla extract, baking powder, cinnamon (if using), salt, and honey or maple syrup (if desired).
- Blend the mixture until smooth and well combined. The batter should be thick but pourable. If it’s too thick, you can add a splash of milk or water to reach your desired consistency.
Step 2: Preheat the Skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Step 3: Cook the Pancakes
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Step 4: Serve
- Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F) while you cook the remaining batter.
- Serve the pancakes warm, topped with your choice of fresh fruit, Greek yogurt, nut butter, or a drizzle of maple syrup.
Tips
- For added flavor, you can mix in chocolate chips, nuts, or seeds into the batter before cooking.
- These pancakes can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the microwave or toaster.
Enjoy your delicious and nutritious high protein pancakes!
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