Cottage Cheese Protein Pancakes

 

This recipe is so simple and exceptionally satisfying for breakfast, or a pre-workout snack. Made with whole grains, low-fat cottage cheese, this is a sure-fire recipe to get you through those long workouts or just through the afternoon!  These pancakes keep well in the fridge for up to 3 days and can be frozen for up to 3 months. 

 

cottage cheese pancakes pic.jpg

Ingredients

  • 1/3 c. Oat bran

  • 2/3 c. Whole-wheat flour or all-purpose GF

  • ½ tsp. Cinnamon

  • 1 tsp. Baking powder

  • 1 c. Low-fat cottage cheese

  • 1/3 c. Egg whites

  • 2 Eggs

  • 1 tsp. Vanilla

  • 2 Tbsp. Maple syrup 

  • 1 tsp. Orange zest or 3-5 drops orange oil (optional)

 

Directions

  1. Using a blender, blend eggs, egg whites, cottage cheese, vanilla, maple syrup and orange oil/zest. 

  2. In a medium bowl, whisk together oat bran, flour, cinnamon and baking powder.

  3. Add in wet ingredients and stir to combine. 

  4. Scoop 1/3 cup of batter onto heated frying pan and cook 1-2 min per side (until golden brown).

  5. Enjoy these pancakes warm or cold. Add a small amount of syrup, berries, yogurt or peanut butter!

  6. Try these other delicious combinations:

    1. Lemon Blueberry - add the zest and juice of 1 lemon and 1/2 - 1 cup fresh or frozen blueberries.

    2. Pumpkin - add 1/2 cup canned pumpkin, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves

    3. Apple Cinnamon - add 1/2 cup unsweetened applesauce, 1 tsp. cinnamon and 1/3 cup rolled oats. Add the oats to the blender mixture.

 
Anne-Marie Sawula