Cottage cheese Protein Pancakes

Cottage Cheese Protein Pancakes

Ingredients: makes 5 servings  (approximately 3 pancakes per serving)

2 cups rolled oats

4 large eggs

2 cups 1% milk fat cottage cheese

2 tsp vanilla extract

2 tsp baking powder

Water (as needed to adjust consistency)

Optional Toppings: Fresh fruit, yogurt, nuts, sugar-free maple syrup

Instructions:

1. In a blender, pulse oats until finely ground into a powder.

2. Add eggs, cottage cheese, vanilla extract, and baking powder to the blender.

3. Blend until smooth, adding water gradually until it reaches pancake batter consistency.

4. Heat a skillet or griddle over medium heat and lightly coat with cooking spray or oil.

5. Pour ~¼ cup of batter onto skillet for each pancake.

6. Cook until bubbles form and edges start to set. Flip and cook until golden brown.

7. Repeat with remaining batter, adjusting heat as needed.

8. Serve warm with your favorite toppings or sides.

9. Store leftovers in fridge or freezer.

10. Suggested topping: sugar-free maple syrup, but use any toppings you like!

Serving Suggestion:

Pair each serving with a boiled egg (topped with everything bagel seasoning and dried parsley) and your choice of fresh fruit.

Macros:

• Pancakes only (per serving): 266 kcal, 20g protein, 30g carbs, 7g fat, 4g fiber

• Pancakes + 1 boiled egg: 338 kcal, 25g protein, 30g carbs, 12g fat, 4g fiber