Imported from Instagram
Protein Blueberry Cottage Cheese Pancakes
These protein pancakes are as fluffy as traditional buttermilk pancakes but contain no protein powder. Made with simple ingredients like cottage cheese and eggs, they are perfect for meal prep and can be frozen.
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Ingredients
- 6 cup low-fat cottage cheese
- 12 whole eggs
- 3 tsp vanilla extract
- 12 tbsp sugar-free maple syrup
- 3.75 cup self-rising flour
- 300 g mini blueberries
Steps
- 1
In a food processor (such as a Cuisinart), combine the cottage cheese, eggs, vanilla extract, and sugar-free maple syrup.
- 2
Blend the wet ingredients until smooth and homogeneous.
- 3
Add the self-rising flour to the food processor and blend briefly until just incorporated.
- 4
Gently fold the mini blueberries into the batter by hand.
- 5
Heat a griddle or nonstick skillet over medium heat.
- 6
Pour the batter onto the hot griddle to form the pancakes and cook until bubbles appear on the surface.
- 7
Flip the pancakes and cook the other side until golden brown.
Notes
This recipe is designed for meal prep and makes 30 pancakes. For a standard serving of 10 pancakes, divide all quantities by 3. The pancakes can be frozen and reheated throughout the week.
Nutrition per serving
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