The Pioneer Woman Tasty Kitchen
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All-Natural Protein Pancakes

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Level: Easy

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Description

Blended cottage cheese and egg whites are the main ingredients and source of protein while whole wheat flour and flax provide structure and fiber in this light, fluffy and moist pancake. Only 88 calories and 8 grams of protein per pancake. They are seriously so good.

Ingredients

  • 1 cup 1% Cottage Cheese
  • 6 Tablespoons Liquid Egg Whites (or Sub 2 Large Egg Whites For The 6 Tablespoons Of Liquid)
  • 3 Tablespoons Golden Milled Flaxseed
  • ⅓ cups White Whole Wheat Flour
  • ½ Tablespoons Baking Powder
  • ½ teaspoons Cinnamon
  • 2 packages (Individual Serving Size) Stevia (or Sub 4 Teaspoons Sugar For The 2 Packets)

Preparation

1. Using a small food processor (a blender would work as well) puree the cottage cheese until smooth and shiny.
2. Pour in the egg whites and mix well.
3. In a separate bowl, combine the flax, flour, baking powder, cinnamon, and stevia (or sugar).
4. Pour the cottage cheese and egg mixture into the flour bowl and gently mix until just combined. It’s important to use a delicate hand here. Over mixing will produce dense chewy pancakes.
5. I always use a plug-in skillet when making pancakes but a stove top pan should be fine. Preheat the skillet to 275 F.
6. Using heaping 1/4 cups, pour batter onto the well-greased skillet, leaving space between each one.
7. After 5 minutes (you should see bubbles forming in the pancake) flip and continue to cook another 5-7 minutes. Remove cooked cakes to a plate and finish cooking the rest of the batter.
8. I usually eat these with sugar-free syrup or topped with a nut butter and banana. Enjoy!

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