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High-Protein Cottage Cheese Pancakes
If you thought pancakes aren't a high-protein breakfast option, think again. This protein-packed stack from The Good Bite features a whopping 30g thanks to the inclusion of cottage cheese and vanilla protein powder. Plus, they're fluffy and delicious, served with butter and maple syrup.
Introduction
Thirty grams of protein per serving for pancakes?! And they taste as good as they look! These are quick, easy, delicious fluffy pancakes with over 30g of protein per serving. You could swap out the plain flour for oat flour here, but when I developed this one, I fancied more of a typical pancake texture – sometimes you just want the real thing, you know what I mean?
Ingredients
| 2 | eggs |
| 225g | low-fat cottage cheese |
| A pinch of | ground cinnamon |
| ½ tbsp | maple syrup |
| 1 tsp | vanilla extract |
| 1 tsp | baking powder |
| 60g | plain flour |
| 20g | vanilla protein powder |
| 1 tbsp | coconut oil, for frying |
| 2 tsp | reduced-fat butter spread, 1 tsp per stack |
| 2 tsp | maple syrup, 1 tsp per stack |
Method
Put all the ingredients, except for the oil, butter spread and maple syrup, in a blender and blend until combined and smooth. Leave the mixture to sit for 4–5 minutes.
The best way to cook these is by using two separate non-stick pans and four 6–8cm pancake/egg moulds, so you can cook four pancakes at a time in two batches. Heat half the coconut oil in each pan over a medium heat. Swirl the oil to coat the pan, place the moulds in the pan, then pour in the pancake mixture and cook for 3–4 minutes.
When the mixture starts bubbling on the top surface, remove the moulds, then flip using a spatula. The pancakes should be golden with some darker colouring on the surface. Cook for 3–4 minutes on the other side, until cooked through.
Serve immediately and top with the butter and maple syrup.
Cals: 409 Carbs: 34.9g Protein: 30.2g Fat: 17.1g
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Exclusive
This recipe is exclusive to The Happy Foodie
Buy The Good Bite Lite for more great recipes from Niall Kirkland
