Description
Delicious and fluffy pancakes with a protein-packed twist, perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup almond meal
- 1/3 cup vanilla protein powder
- 1/4 cup gluten-free flour
- 3 large eggs
- 1.5 teaspoons baking powder
- 1 tablespoon olive oil
- 2 teaspoons butter
- Maple syrup, honey, berries, or yogurt for topping
Instructions
- Measure out all the ingredients and add them to a large mixing bowl.
- Use an immersion stick blender or an electric whisk to blend the ingredients into a thick batter.
- Heat a tablespoon of oil and a dollop of butter in a frying pan. Wait until the butter is bubbling before adding the batter.
- Add a heaped tablespoon of the batter per pancake, leaving space between them. Cook for 2-2.5 minutes on the first side and 2 minutes after flipping.
- Watch for bubbles forming on the surface; this indicates it’s time to flip.
- Serve hot with your favorite toppings.
Notes
For best results, let the batter rest for 5-10 minutes before cooking. Store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg