High Protein Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large egg6 egg whites or 3/4 cup liquid eggwhite1 cup low fat cottage cheese (1%)1 cup quick cooking oats (not cooked)1 tsp. vanilla extract1 scoop (35 grams) protein powder, vanilla or strawberryNonstick cooking spray (like Pam)2 tbsp. light double fruit jam
Makes 20 fl. oz. of batter. Each pancake is made with 5 fl. oz. of batter, for a total of 4 pancakes.
Combine all ingredients, except the jam and cooking spray, in a blender or food processor. Blend for about a minute, scraping the sides if needed. Lightly spray a non-stick crepe pan and pre-heat to just a little over medium heat. The batter should sizzle when it hits the pan, but you don't want it to burn. Pour the first portion into the pan, and tilt pan to make the batter spread evenly. Cook a couple of minutes, until the top is covered with tiny bubbles and a brown crust has formed on the under side. This crust allows you to turn the pancake with breaking it. Flip the pancake and continue to cook for a couple of minutes, until the underside is golden brown. Remove from pan. Repeat for each pancake.
Top each pancake with half a tablespoon of the jam, spread evenly.
For a thinner French crepe, add 1 cup skim milk to the batter in the blender. Use only 3 fl. oz. of batter to make each crepe.
Number of Servings: 4
Recipe submitted by SparkPeople user SLIMGRANNY3.
Combine all ingredients, except the jam and cooking spray, in a blender or food processor. Blend for about a minute, scraping the sides if needed. Lightly spray a non-stick crepe pan and pre-heat to just a little over medium heat. The batter should sizzle when it hits the pan, but you don't want it to burn. Pour the first portion into the pan, and tilt pan to make the batter spread evenly. Cook a couple of minutes, until the top is covered with tiny bubbles and a brown crust has formed on the under side. This crust allows you to turn the pancake with breaking it. Flip the pancake and continue to cook for a couple of minutes, until the underside is golden brown. Remove from pan. Repeat for each pancake.
Top each pancake with half a tablespoon of the jam, spread evenly.
For a thinner French crepe, add 1 cup skim milk to the batter in the blender. Use only 3 fl. oz. of batter to make each crepe.
Number of Servings: 4
Recipe submitted by SparkPeople user SLIMGRANNY3.
Nutritional Info Amount Per Serving
- Calories: 174.1
- Total Fat: 3.4 g
- Cholesterol: 55.6 mg
- Sodium: 353.5 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.0 g
- Protein: 17.8 g
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