Finally!! I’ve been on the hunt for high protein and convenient breakfast ideas that are different than my eggs or greek yogurt breakfast staples. I’ve heard about people incorporating cottage cheese into pancakes and wasn’t sure how I felt about it…however this was a perfect example of ‘don’t knock it til you try it!’ These are so easy to make – I add it to my Sunday Batch Cooking list.
And yes – they can be made in advance and easily stored for later! I make about 8-10 of these at a time and freeze them. To freeze, simply spread them out on two baking sheets and place in the freezer uncovered for about 1-2 hours, or until frozen. Once each pancake is frozen, transfer the batch into a freezer-safe bag or container. In the morning, pop two frozen pancakes in the toaster, top with berries and enjoy!
Ingredients – Makes 4 pancakes
- ½ cup cottage cheese
- ½ cup dry large flaked oats
- 4 egg whites
- 1.5 tsp cinnamon
- 1 tsp vanilla extract
- Berries for topping
Directions
- Combine cottage cheese, oats, egg whites, cinnamon and vanilla in blender. Blend until mixtures smooth throughout.
- Pour mixture on non-stick griddle over medium heat and flip when bubbles start to form. Cook until both sides are brown.
- Top with berries and enjoy!
(see above description for freezing instructions)
Nutrition (for 4 pancakes)
- Calories: 339
- Fat: 5 g
- Carbohydrate: 38 g
- Fibre: 5 g
- Protein: 34 g