Cottage Cheese Protein Pancakes (No Flour)
These Cottage Cheese Pancakes are the perfect balance of protein and whole grains with 4 simple ingredients and only 71 calories each!
Servings: 16 pancakes
Equipment
- Food Processor
- Electric Skillet
Ingredients
- 2 cups Gluten Free rolled oats
- 12 large egg whites or 6 whole eggs
- 2 cups low fat cottage cheese
- 2 teaspoons cinnamon
Instructions
- Heat an electric skillet to medium high heat. Place the ingredients to a food processor or blender and blend until mixed thoroughly.
- Scoop 1/4 cup of the batter onto the skillet to form a pancake.
- Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
- Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.
- Store in the refrigerator up to a week or freeze up to a month.
Video
Notes
- Freeze pancakes up to 1 month or keep in the refrigerator up to 1 week.
- If using whole yolks, divide the egg whites in half. Note, using whole eggs will increase the amount of fat grams per pancake.
Nutrition
Serving: 1pancake | Calories: 71kcal | Carbohydrates: 7.9g | Protein: 7.5g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 138.8mg | Fiber: 1.2g | Sugar: 1.4g