May 23, 2013

Fluffy Protein Pancakes



  • 1 cup cottage cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (can sub agave or honey) * I use agave* 
  • ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • 2 tsp baking powder


Puree the cottage cheese and eggs in a food processor or blender about 30 seconds. Add in the rest of the ingredients in the order listed. and pulse just until combined.

Preheat a griddle, skillet, or any flat bottomed pan on medium/low heat.

*The pancakes need to be cooked on a lower heat for a little longer than normal pancakes.

Add some butter to the pan if you’re pan isn’t non stick. If it is, you probably won’t need any addition butter to prevent sticking.

Scoop the pancakes onto the preheated griddle and use the back of the scoop to spread the pancakes a bit. Cook for about 4 minutes per side.

*The outside of the pancakes will be a deep golden brown when they’re done, not a light golden brown.

Serve immediately with fresh berries and maple syrup.

This recipe makes about 10 pancakes.

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