Description
Start your day with these protein-packed pancakes made from rolled oats, cottage cheese, and egg whites. They’re a healthy and delicious breakfast option that’s quick to prepare and perfect for a nutritious morning boost.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup cottage cheese
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/4 cup milk or milk alternative
Instructions
- Blend oats: Place the rolled oats in a blender and blend them until they are finely ground into oat flour.
- Add remaining ingredients: To the blended oats, add the cottage cheese, egg whites, baking powder, vanilla extract, cinnamon, and milk or milk alternative.
- Blend until smooth: Blend the mixture again until the batter is smooth and well combined.
- Heat skillet: Heat a non-stick skillet over medium heat to prepare for cooking the pancakes.
- Pour batter: Pour portions of the batter onto the hot skillet to form individual pancakes of your desired size.
- Cook first side: Cook the pancakes until bubbles start to form on the surface, indicating they’re almost ready to flip.
- Flip and finish cooking: Carefully flip the pancakes and cook the other side until they are golden brown and cooked through.
Notes
- You can use any milk alternative such as almond, soy, or oat milk based on your preference.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- These pancakes are high in protein and make a great post-workout meal.
- Use a non-stick pan or lightly grease the skillet to prevent sticking.
- Adjust cinnamon and vanilla according to your taste preference.
